To celebrate the magic of Christmas we are giving a gift to you when you spend over $150, you'll receive a complimentary Panettone valued at $65.
This offer is available online and in our Fairfield boutique.
To redeem the offer online please follow the below instructions:
1. Add all you desired Pasta dishes to cart.
2. Once the cart value has reached $150 or over, add the Panettone to cart
3. Once added to cart, where the value is already over $150, the Panettone discount will automatically apply
Should you require assistance with this please contact our team on (03) 9486 3484.
T&C's apply.
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To celebrate of World Pasta Day on October 25, we’re offering one lucky winner a chance to receive a month of free Pasta Poetry.
The winner will receive a pasta dish of their choice delivered each week, for a month with four portions to be shared with friends and family!
To enter head to our Instagram page and simply:
1. Like this post
2. Follow @pasta.poetry
3. Tag a pasta-loving friend or family member you’d want to share this with
Don't forget to use the hashtag #pastapoetry to boost your chances!
Hurry, the giveaway runs from Friday, 20th to Thursday, 26th October, midnight. We'll announce the lucky winner on 27/10.
Don't miss this delectable opportunity to savor delicious fresh pasta on us, delivered to your home to be shared with family and friends - pasta is best when shared.
Good luck, pasta enthusiasts!
T&C’s: The competition will close on Tuesday October 26th. You must be a Melbourne, VIC resident to enter and 18+ years. Only available to those located in Melbourne metro areas. The winner will be selected at random and contacted by a representative of Pasta Poetry to facilitate. The recipient will receive one Pasta Poetry dish per week, for one month. Each weekly pasta dish will include 4 portions. The winner can select the month and weekly dishes. This promotion is in no way sponsored, endorsed, or administered by or associated with Instagram.
]]>In the first of a new producer spotlight series on our blog, it is our pleasure to introduce Spud Sisters, a family owned and run potato producer who supply us with the finest potatoes for our famous Nicola potato gnocchi. Let’s meet them!
Tell us about the history of your farm
For three generations our family has been planting, growing, picking, bagging, transporting, selling and delivering potatoes to the Melbourne hospitality industry and family kitchens. Our farm started in Ballarat’s Mount Pleasant, before moving to Green Hill, and is now located in Millbrook which is home to red, fertile volcanic soil that is fed by natural, underground springs.
The Ballarat region is renowned for the quality of its potatoes, and we take enormous pride in paying respect to the land that produces such a bounty that are enjoyed by so many. Giving back to the earth is vital to The Spud Sisters too, so we follow sustainable farming methods, raise potatoes from certified seed and use natural methods for pest and disease control.
What variety of potatoes do you produce?
We think all potatoes are special, however not all are created equal! Each variety of potato ranges in texture, colour, flavour and shape which lend themselves differently to different dishes and methods of cooking.
We produce and source the finest floury, waxy, gourmet and fingerling potatoes. Visit our website for a full guide on each varietal and how we recommend they are best used in cooking. From baking to frying, salads, mashes, pastas and curries – there is a potato for every occasion.
What variety of potato do you recommend for making gnocchi at home?
The team at Pasta Poetry have been using our Nicola potatoes to create the lightest, fluffiest gnocchi which have become a firm favourite on the fresh pasta menu. So first and foremost, we recommend trying their gnocchi if you haven’t already!
The variety of potato you select for your gnocchi will depend entirely on how you like the texture of your gnocchi. Everyone has their favourites, and chefs and cooks everywhere have a different preference. Nicola potatoes are classified as a ‘waxy potato’. They have a higher moisture content than other potatoes, so don’t absorb water during cooking and stay firm. This produces a soft and pillowy gnocchi that holds its shape perfectly during the cooking process.
If you’re looking to create a pan-fried gnocchi dish, then we recommend opting for a ‘floury potato’ such as Sebago or Yukon Gold. Lower in moisture, floury potatoes have a higher starch content which helps give them crunch and are ideal for roasting, baking and frying.
For the adventurous cook, we suggest experimenting with a gourmet or fingerling variety of potato. Although more delicate and difficult to harvest, their deep rich colours are highly sought after for aesthetics and antioxidant properties. A plate of purple or pink gnocchi is sure to impress!
How are people cooking with potatoes these days? Are there any trends you’ve seen?
Since the pandemic started, we’ve noticed a real shift towards home cooking. Community has become so important, and since lockdowns and isolations began, people have been dusting off old family recipes and getting back into the kitchen. This has been great for us as we’ve had a huge uptake in demand for potatoes as warming roast potato dishes, gnocchi and potato salads have made a comeback!
There is nothing quite like the act of cooking at home for loved ones, it brings so much joy, particularly during a time of uncertainty and unrest. We’re really happy and proud to be aligned with an organisation like Pasta Poetry that fosters and celebrates this like we do.
Rule #1 – Always drink what you love!
While some combinations make more sense than others, the only real rule of food and wine pairing is that there are no hard and fast rules. Sure, logic might tell you that our Nicola potato gnocchi with bolognese might get along better with the rustic cherry and tomato character found in a Tuscan sangiovese, but if you prefer a crisp pinot grigio to red wine, then go for it!
Rule #2 – Try to put similar flavours together
Think carefully about what you’re eating. Are the flavours bold and hefty? Fresh and light? It’s all too easy for a wine to overpower whatever’s on the plate, and vice-versa. Take spinach and ricotta tortellini with burnt sage butter sauce as an example. You’ll want a wine with texture and fullness of flavour that stands up to the richness of the butter and the perfume of the sage. A lively, fruit-forward friulano from the far northeast of Italy would do the trick. Or maybe a medium-bodied trebbiano from Abruzzo further south, with notes of white peach, green apple, basil and lemon.
Rule #3 – Sometimes it’s fun to contrast
Picture eggplants and mushrooms, cooked down slowly in a hearty tomato sauce with lentils and an umami kick from the addition of tamari. That’s how we make our vegetable and lentil ragu with vegan fusilli. A big, burly red wine might be the first thing that pops into your head when you’re weighing up these earthy ingredients, but there’s every chance it might prove to be too much. Why not lighten the load with an easy-drinking, summery red wine with refreshing acidity that cuts right through the depth and intensity? One of Italy’s most renowned grape-growing regions, Valpolicella, in the foothills outside of Verona, specialises in bright, snappy and youthful reds that will give this plant-based powerhouse of a pasta some lift.
Rule #4 – What grows together, goes together
Italy a big place, stretching from lakes and snow-capped mountains in the far north all the way to rugged, sun-kissed coastlines down south. Each of its 20 regions has countless culinary traditions and signature dishes and drinks that spotlight the people and produce that lend them their own distinctive sense of place. While getting to understand each and every one of them is a lifelong journey, knowing a little bit about what comes from where may help you select a wine that partners well.
Imagine yourself on a beach in Sardinia, Liguria or somewhere along on the Amalfi Coast, sitting al fresco with pals, lapping up the ocean breeze and salty air. Chances are, you’re eating seafood – maybe even a platter of scallop, crab and fennel agnolotti. What you want is one of the region’s white wines built for long, warm afternoons, like a vermentino that sings of green apple, grapefruit and lime. Or maybe a textural fiano, which hails from Campania, with echoes of pears, green melon and orange peel.
Up in Piedmont in the northwest, the temperature is much colder and the cooking reflects the alpine surroundings. It’s a region known for stews and braises, game meats, and mushrooms – especially the luxurious truffle. Pull up a chair at a local trattoria and a plate of spaghetti with porcini and mascarpone ragu might well appear. Little wonder that its woody, slightly meaty taste and creamy consistency gets a real boost the region’s star grape variety, nebbiolo. Boasting vibrant aromas of red berries, rose petals and liquorice, it’s the right candidate for the job.
Whether you shop online or visit our friendly Fairfield boutique, we here at Pasta Poetry want to take your next home-cooked meal to new heights. Tell us about your favourite Italian food and wine experiences, and don’t forget to tag us when writing your own Pasta Poetry at home.
]]>Tortellini in Brodo
In Emilia-Romagna, pasta is hugely popular, particularly thinly rolled sheets of fresh egg pasta stuffed with fillings, known as tortelloni. These parcels are usually filled with different meats, ricotta or vegetables like pumpkin. Tortellini in brodo is one of the most notorious Bolognese dishes. In brodo is usually made from chicken or beef stock. A good broth is more than just a simple soup, it nourishes, comforts and heals the body. This simple yet delicious dish is traditionally served as first course because it requires only few ingredients. It’s safe to say that the Bolognese know their pasta! If you haven’t already, click here to order our classic Spinach and Ricotta Tortelloni. Delisiozo!
Tagliatelle pasta with bolognese ragu
Tagliatelle pasta and bolognese ragu is a match made in heaven and one that is a regional specialty in Emilia-Romagna. The world-famous bolognese sauce originated from Bologna and is a rich, slow-cooked ragu that takes time and patience to fully develop its lively red colour and mouth-watering flavour. The long ribbons of tagliatelle pasta are perfect to savour each drop of this delicious sauce. It is without a doubt one of our most popular menu items, click here to order your serve of tagliatelle bolognese and enjoy this classic dish at home tonight!
Mortadella
Renowned as “Mortadella Bologna,” this fine cut pork meat is a Bolognese marvel. Mortadella has a rich taste with flecks of spice such as pistachio that are softened when cooked. It has a plush mouthfeel and fulfilling texture and most-commonly used in antipasti dishes, especially on our salami antipasto board, a definite crowd-pleaser! Click here to secure yours for your next dinner party.
Parmigiano Reggiano (cheese)
The majority of the flatland in Emilia-Romagna is dedicated to farming livestock that are raised for milk in order to make the world-famous parmigiano reggiano cheese. This cherished product has become a figure of Bolognese cuisine. Possessing nutty characteristics and embodying a slightly sharp taste, the cheese leaves a lovely finish in the mouth. It is safe to say that an Italian dish would not be complete without parmigiano reggiano cheese! Blocks of parmigiano reggiano cheese on antipasto boards or freshly grated parmesan on pasta… it’d be rude not to!
Crostata
Crostata is a quintessential Bolognese dish. This warm tart is often served for breakfast or as a sweet dish with espresso and often filled with seasonal jam such as apricot, berry or fig. Crostata is unique in that it goes against the tradition of being made in a tin, instead it takes on a rustic, informal form. Call us biased, but we think crostata is best enjoyed in the sunshine of the Pasta Poetry courtyard - pop in and see us for an espresso and a little slice of heaven!
Italians favour the simplicity of high-quality, flavourful ingredients, which is reflected in their most famous dishes. Pasta Poetry was born in Bologna and traditional Bolognese recipes are sold at our Melbourne boutique and here online. From abundant varieties of meat to vegetables, substantial savoury dishes to delicate desserts, your taste buds are sure to be satisfied with Italy’s iconic cuisine.
]]>Italian dishes are typical crowdpleasers and there are simple ways to make the most of top-quality ingredients and traditional methods. Check out our favourite menu items for the ultimate Italian style dinner party, complete with some of our Pasta Poetry favourites.
Aperitivo
Aperitivo consists of antipasti food dishes and aperitif drinks. Prepared in plentiful amounts and organised on big plates, antipasti are the perfect food for sharing. This tradition dates back to ancient Rome in aristocratic times where a meal would begin with a tasting or gustatio of pickled vegetables, nuts and olives. There are variations of antipasti recipes across Italy, but usually, antipasti consists of bread as either crostini or toasted bruschette with savoury toppings (chicken liver parfait or tomato), preserved meats, raw or pickled vegetables, seafood of sorts and cheese.
Although there are hundreds of different preserved meats curated across Italy, for the Bolognese, the pistachio-flecked mortadella sausage is a specialty.
When you next place your Pasta Poetry order, be sure to add our favourite aperitivo dishes, including vegetarian antipasto boards and salumi antipasto boards that serve 3-4 people, as well as house-made roasted garlic butter foccacia. Antipasti is usually enjoyed with aperitif such as Negroni and we think our pre-batched Monte’Negroni, fits the bill just nicely!
La Minestra (soup)
Minestrone soup is a simplistic yet delicious first course to get your guests excited about what is to come. This course will add an element of Italian authenticity to your dinner party that is often forgotten in a warm country like Australia. Originating from the Veneto region in Italy, minestrone relates to the realm of cucina povera, meaning “food of the poor.” It is so simple to make, you only need a light chicken stock broth and slow cooked vegetables. Delizioso!
Pasta
Pasta is meant to be enjoyed with abundant amounts of gusto. Since this is the main part of the show, guests will be excited and therefore it should be served quickly. When it comes to pasta, we believe it is all about the knack so for your convenience, we recommend using our pasta kits that range from traditional tagliatelle, gnocchi and lasagna to a more complex cappelletti, fusilli and tortelloni. Our fresh pasta takes less than 10 minutes to make, so you, the host, can enjoy the party and company of your guests. This course should be paired with a trusty bottle of Smokin' Barrels Cabernet which has the full-bodied fruition to accompany any delicate pasta.
Dolce (dessert)
No Italian meal is completed without dessert. By no surprise, the best way to honour this is with tiramisu. Our tiramisu is made the traditional way with mascarpone cheese instead of cream. It’s a sweet gift of love for all guests to enjoy.
Be sure to tag us in your next Pasta Poetry dinner party plans amici!
]]>Ciara is our Retail and Online Manager. If you have visited our boutique in Fairfield, you'll no doubt see her friendly face!
Ciara leads the retail team, expertly guiding customers through the purchasing journey. From the moment customers walk through the door, to the moment they leave, Ciara ensures they are taking home the perfect selection of pasta, sauce and a few little extras to make their Pasta Poetry experience the most memorable.
"I love working at Pasta Poetry because our team feels like a family. Everyone brings their strengths and passions to the table to create a unique, handcrafted, delicious product that is shared and loved by busy households."
Ciara's favourite Pasta Poetry menu item? "It's a tough decision between the pan-fried gnocchi with pork ragu and parmesan and ox cheek cappelletti"
Nothing makes Elena happier than knowing Pasta Poetry has made a difference in the homes of our customers. Whether it’s a busy family household or a fun dinner party with friends, Pasta Poetry has a place in every kitchen - who doesn’t love fresh pasta?
Elena’s favourite dish? “I can’t go past spinach and ricotta tortelloni! It’s the quintessential Bolognese pasta dish and truly a work of art!”
For those yet to discover the beauty of Bologna, may we introduce you to food writer's Emiko Davies and her guide to our favourite city as featured recently on Eatable. Passports at the ready!
]]>The Pasta Poetry team are loving these crunchy and sweet honeyed walnut cantucci, featured on Gourmet Traveller.
INGREDIENTS
100g walnuts
130g honey
100g butter, softened
100g caster sugar, plus extra for rolling
2 eggs
2 tbsp orange juice
1 orange, finely grated rind only
350g (2 1/3 cups) plain flour
1½ tsp baking powder
METHOD