Pastaland pasta is like no other pasta. You can taste and see the Pastaland difference!
Pasta may vary in shape and size, taste and texture. Pasta can also be flavored with spinach, roasted garlic or other flavor enhancing ingredients to change your experience. Just like your favorite wine with dinner, sometimes the best flavor-enhancing option is a properly paired sauce. Our Chef’s thoughts are presented here as a guide to help you on your culinary journey. They should not limit you as you explore and find what flavors pair well together for you. Thank you for letting us be part of your pasta experience! Mangia!
Gnocchi is Italian for “dumplings”. This pasta is shaped in little balls.
These wonders are most commonly made with potato, ricotta cheese or both.
Potato Gnocchi are a bit denser and flavorful because of the starch found in a potato, where ricotta or cheese Gnocchi will be a bit more tender and soft because of the texture of the cheese. Chef Todd makes our ricotta cheese gnocchi by hand.
Gnocchi can be sautéed with butter and olive oil and topped with a touch of garlic and cheese. Most commonly served as a side dish, Gnocchi can also be wonderful as an entrée with both thin or thick sauces, multiple proteins and vegetables. Add our gnocchi to your favorite soup to provide that rustic old world experience. Check out the 5 star review on Yelp!
Ravioli is an Italian specialty, these rectangular pasta pillows are filled with flavorful mixtures such as cheese, meat or spinach.
Ravioli not only pairs well many sauces and ingredient options, but are also prepared using a variety of cooking methods. Fried ravioli that has been breaded and offered with multiple dipping sauces is a common favorite. Our customers love our cheese ravs with marinara…we can’t blame them. Who doesn’t love great ravioli?
Cannelloni means “large reeds” in Italian. Our flat lasagna noodle are use to role cheese and spinach fillings. They are often confused with Manicotti which are tube shaped pasta generally filled with cheese or meat and baked covered with sauce and cheese. As with other pasta, the dough can be flavored to change your experience. We use both spinach and plain lasagna sheets to hand role our cannelloni.
Due to their dense composition, Manicotti and Cannelloni are complimented by a wide variety of sauces including tomato sauces, cheese sauces. For the more adventurous, a lobster & sherry cream sauce atop a Fontina cheese stuffed Cannelloni provides a unique and welcoming experience at the dinner table.
Lasagna comes from Northern Central Italy, more specifically, Emilia Romagna. The Italian word lasagna evolved from the ancient Greek word Lasana which translates to "unleavened bread". The Italians then adopted the word to designate the dish used to make lasagna. Today, the word lasagna strictly refers to the food itself. The earliest written references we know of to date are from the thirteenth century; lasagna recipes from this time did not use tomatoes as they were still unknown in Italy.
Our lasagna is made with our pasta sheets, a fresh ricotta cheese blend, our sauce and a lot of love. Pick one up today for dinner tonight. Perfect for parties and get-togethers!