Pastificio Fellini has unlocked the secrets of good Italian pasta in a new range available from their newly refurbished fresh pasta outlet at Marina Mirage, Main Beach on the Gold Coast. Owned and managed by award-winning Italian restaurateurs the Percuoco family and partners Raffaele Di Benedetto and Richard Burt, Pastificio Fellini produce artisan-style pasta in the best Italian traditions.
Narelle says the Fellini pasta cooks up quickly and holds together well. The fine angel hair pasta cooks in 5 - 10 minutes, so it's good for a quick meal. It also seems to be lighter than some traditional Italian pastas and not as starchy.
Customers at the Marina Mirage store can even see the pasta being made. The secret to the success of this pasta is the minimum of 18 hours drying period which sees the pasta dried from the inside out. Varieties include squid ink fettuccini, saffron fettuccine, spinach linguini, saffron angel hair and just plain. Find it at Tognini's Milton and Spring Hill in Brisbane.
Pasta salad would be willing to at least 24 hours ahead of time so the flavors have time to get married. While seated, the pasta continues to absorb the liquid and flavors, making each bite explodes with the delicious goodness of the sauce or gravy. Made of lettuce is stored in the refrigerator to keep the vegetables crisp. Put the salad in a sealed container so that it can be shaken before serving to restore a sauce or gravy.
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