Pasta e Basta

I came across Pasta e Basta (Fabrizio and Raminta), three months ago in Red Market. I love Italian cuisine, architecture, the people, climate, well almost everything Italian. Surely this made my decision easy when I arrived the market.

I had a quick research on the history of pasta: Apparently, although fried dough dishes were consumed since first century, the first reference to the dried pasta we know is dated 1154, describing it being produced and sold in Sicily. It was eaten dry with the fingers, until tomato sauce was introduced in 1790! Probably no one paid much attention to this pasta revolution, which happened just one year after the French Revolution. Bad timing.

Pasta e Basta (meaning “just pasta“) make their own pasta in small quantities in Hackney, with quality flour and free-range eggs. This is great to know, as I think quality ingredients and freshness are two prerequisites for a good dish, everything else is secondary. On the day of my visit, they were serving Tagliatelle, Papardelle or Gnocchi with either prawn and squid,  or pancetta, or basil and mozarella, all in tomato sauce. They say thin sauces go with thin pasta as sauce slide easily on smooth pasta surface.  Hollow or twisty shapes, on the other hand, are supposed to be better with chunkier sauces, as the saucy bits can nest inside or get caught in the ridges. Based on this, I think Pasta e Basta’s pasta and sauce combinations should work!

In addition to these dishes, there was a guest too: basil ravioli filled with Devonshire crab, served in light prawn and tomato sauce. Local crab and prawns.. I’m definitely in for that.

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