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Showing results for tags 'Fresh Pasta'.
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Dal Grano is next to the former Bistro Vivant, now Masala. Bland is the key word here. I had fettuccine with seafood white wine sauce. The dish had some nicely cooked shrimp and calamari rings, and some mussels (not in shell). I think it was the mussels that made the dish fishy, otherwise it had little flavor. I also think the pasta is not firm enough.
Ferris Bueller posted a topic in Washington DC Restaurants and DiningWas able to grab a quick lunch today based on a friend's recommendation. The Espositos is located adjacent to the entrance to Fairfax HS, directly across the street from PJ Skidoos. If you are looking for a very casual approach to fresh Italian food, try it. The owner welcomed me to their restaurant when I arrived and and took a moment to thank me when I left. The server was great and recommended the Chicken Francaise, I got a side of spaghetti with meat sauce so I could try their fresh pasta. The chicken (2 thin breasts) was extremely flavorful, as was the sauce. The side pasta with meat sauce was good by itself. She offered me their house, spicy (but not too much), olive oil with a basket of fresh bread - also another nice complimentary touch. Atmosphere is nothing special, as I mentioned before, it is very casual. The people were nice, food was excellent and I will be back.
ol_ironstomach posted a topic in Washington DC Restaurants and DiningAccording to their answering machine, Peperonata Pasta in Gaitherburg's Kentlands neighborhood has closed its doors. During the 2.5 years they were in operation, Peperonata was one of the few sources in central MoCo for a good cannoli and really fresh pasta.
I love fresh past and really enjoy The paparadelle at Tosca, they typaically do it with wild boar. Dario leo used to do a fabulous chocolate tagliatelle with rabbit raguat Goldoni's but it slipped off the menuwhen he left for Georgia. Another hole in the wall favorite of mine is the fresh past at the Via Veneto in Hooin Hall area of Mt Vernon, their fresh pastas are light as a feather! I am interested in other peoples experiences with frersh pasta and great authentic italian sauces. Thanks