1154 pasta

1154 pasta are gluten-free, vegan and vegetarian options. It's fast, fresh, fun and incredibly popular. Alongside the pasta, there's a small selection of perfect pasta sides: freshly made rosemary rolls, rocket salad, olives and if you've got room, the flourless chocolate cake is dessert perfection.

While everybody has heard of pizzerias, the concept of a dedicated pastaria is fairly novel, to Wellingtonians at least. Being fresh allows the pasta to be cooked on the firm side of al dente, which takes many customers by surprise. However, the aim here is not to shock or challenge but rather to offer the best possible versions of all the classic pasta dishes we all thought we knew only too well, such as rigatoni pomodoro and fettuccine carbonara. Before you decry spaghetti puttanesca as belonging to the era of red-checked tablecloths, breadsticks and candles in chianti bottles, do sample this version, its sauce a harmonious melding of quality capers, Ortiz anchovies, San Marzano tomatoes and grana padano. Likewise, pappardelle alla bolognese takes the sauce back to the original ragu, mixing pork belly and pancetta through the slow-cooked beef mince.

1154 pasta

The concept is simple: fresh, handmade pasta topped with classic Italian sauces. There are gluten-free, vegan and vegetarian options. Freshly made rosemary rolls are perfect for mopping up the last bits of sauce, and rocket salad or olives provide some greenery. To wash it down, try a glass of organic wine, craft beer or a house-made soda. Located on the corner of Cuba and Ghuznee, Cuba Street has quite a history and many former lives. Now with a fresh coat of paint and hand-laid tiles across the walls, floors, and window-side bar, it has a relaxed and comforting feel. The menu is small and specific, sticking to a selection of Italian classics done well. The team start everyday handmaking pasta for the night ahead. Pappardelle alla Bolognese is made the way they do it in Bologna, with a richer, less tomato-heavy sauce than the typical Kiwi style. The popular fettuccine carbonara is also true to its roots, with one small twist: the not-quite-orthodox inclusion of cream.

Before you decry spaghetti puttanesca as belonging 1154 pasta the era of red-checked tablecloths, 1154 pasta, breadsticks and candles in chianti bottles, do sample this version, its sauce a harmonious melding of quality capers, Ortiz anchovies, San Marzano tomatoes and grana padano. The team start everyday handmaking pasta for the night ahead. Looking for more?

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Short twisted pasta. I would say this is my personal favourite pasta dish at Although sometimes the seasoning consistency does change e. This establishment is always busy but the table rotation is incredibly quick meaning you wont have to wait too long for a table, even if it looks quite packed. Hi Please enter the following information regarding the new restaurant that you would like to see on Foodic, and we will do our best to get this listing included as soon as possible! Thank you! By Foodic. Visits -

1154 pasta

While everybody has heard of pizzerias, the concept of a dedicated pastaria is fairly novel, to Wellingtonians at least. Being fresh allows the pasta to be cooked on the firm side of al dente, which takes many customers by surprise. However, the aim here is not to shock or challenge but rather to offer the best possible versions of all the classic pasta dishes we all thought we knew only too well, such as rigatoni pomodoro and fettuccine carbonara. Before you decry spaghetti puttanesca as belonging to the era of red-checked tablecloths, breadsticks and candles in chianti bottles, do sample this version, its sauce a harmonious melding of quality capers, Ortiz anchovies, San Marzano tomatoes and grana padano. Likewise, pappardelle alla bolognese takes the sauce back to the original ragu, mixing pork belly and pancetta through the slow-cooked beef mince.

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However, the aim here is not to shock or challenge but rather to offer the best possible versions of all the classic pasta dishes we all thought we knew only too well, such as rigatoni pomodoro and fettuccine carbonara. Likewise, pappardelle alla bolognese takes the sauce back to the original ragu, mixing pork belly and pancetta through the slow-cooked beef mince. The rest as they say, is history. Prev Next. To wash it down, there's organic wine, craft beers and house-made sodas. The menu is small and specific, sticking to a selection of Italian classics done well. Go to section home WellingtonNZ. The popular fettuccine carbonara is also true to its roots, with one small twist: the not-quite-orthodox inclusion of cream. There are gluten-free, vegan and vegetarian options. Freshly made rosemary rolls are perfect for mopping up the last bits of sauce, and rocket salad or olives provide some greenery.

Artisan Pasta.

The menu is small and specific, sticking to a selection of Italian classics done well. Alongside the pasta, there's a small selection of perfect pasta sides: freshly made rosemary rolls, rocket salad, olives and if you've got room, the flourless chocolate cake is dessert perfection. By Cuisine 6 Minutes. Go to section home WellingtonNZ. September 1, By Cuisine. Pasta with a side of history On the corner of Cuba and Ghuznee, Cuba Street has quite the history. It's fast, fresh, fun and incredibly popular. Freshly made rosemary rolls are perfect for mopping up the last bits of sauce, and rocket salad or olives provide some greenery. The concept is simple: fresh, handmade pasta topped with classic Italian sauces. Located on the corner of Cuba and Ghuznee, Cuba Street has quite a history and many former lives. However, each day they do uncork a special red and a white to sell by the glass.