While layered lasagna reigns supreme in Tasmania, other Italian culinary masterpieces shine across Australia. For more fresh pasta in Adelaide, click here.
Tortellini
Usually filled with ricotta, this authentic pasta is shaped like dumplings and can be served in just about any sauce. Unlike ravioli, tortellini is a bit larger and rounder.
According to legend, they were first created in the medieval city of Modena. A story goes that after watching Venus and Zeus dine on bountiful meals and drink wine at their table, a local innkeeper peered through the keyhole of their bedroom door and saw the navel of Renaissance beauty Lucrezia Borgia. That inspired him to create the ring-shaped tortellini.
Bring a large pot of water to boil and cook tortellini until tender. Drain, toss with the tomato cream sauce and sprinkle with salty Parmesan cheese. Add wilted spinach for an extra healthy boost, and enjoy! This dish keeps and reheats very well. Serve with a salad for the perfect Italian meal.
Ravioli
Whether you want a decadent Valentine’s dinner or a simple weeknight meal, this semi-homemade ravioli will impress. Truffle butter adds a luxurious gloss and invigorating aroma, while a bright Pomodoro sauce keeps it from overwhelming the delicate pasta parcels.
Mix the ricotta, mozzarella, parmesan, egg, and salt in a bowl. Set aside. For more fresh Adelaide pasta, click here.
Place one pasta dough sheet on a floured surface, then evenly space out tablespoons of the filling around the edges of the dough, about 1 inch apart. Top with another pasta sheet, then use a pastry cutter or pizza wheel to cut the ravioli into squares.
Repeat the process with the remaining dough and filling, then transfer the ravioli to a colander or sieve to drain the excess water (you can pour the excess water back into the pot or use it in your garden!). Serve immediately. Enjoy! (The remaining ravioli will be kept in the fridge for up to 3 days.)
Manicotti
Ricotta cheese provides the base of this pasta filling, and parmesan and mozzarella create a delicious, creamy, flavorful filling. Whisked eggs bind the filling, and garlic and herbs add the final touch of flavour.
This dish can be prepared and refrigerated until you can bake it. Simply pour the marinara sauce into a baking dish and arrange stuffed manicotti in a single layer, cover tightly with foil and bake until bubbly.
Pro Tip: Transfer your prepared ricotta mixture to a piping or resealable plastic bag and snip off one corner to make filling the manicotti pasta tubes easier. This makes the job quick, easy, and mess-free!
This dish also freezes very well; just follow all the steps through the baking step and wrap it tightly in aluminium foil before freezing. Re-wrap and bake from frozen until reheated and the cheese is melted and golden.
Fettuccine
In addition to fettuccine alfredo, you can use this long pasta in any dish that calls for linguine or spaghetti. It’s also an excellent choice for vegetarian meals.
If you’re making the fettuccine immediately, bring 4 – 6 quarts (4 – 6 litres) of water to a boil. Salt the water to taste. For more fresh Adelaide pasta, click here.
The pasta will be ready to cook after 3-4 minutes or until it’s “al dente” (taste a piece before draining). When you’re finished, drain the pasta and sift through a colander to remove any remaining bits of dough.
Then, transfer the fettuccine to a lightly floured sheet pan or a pasta drying rack. The pasta can be shaped into portioned nests for drying if desired. The fettuccine can then be cooled and kept for cooking later or frozen for up to a month.
From quick, one-pan wonders to time-honoured recipes, Adelaide restaurants specialise in pasta that celebrates humble flavours with a distinctly South Australian twist. From delicate and delicately textured to robust and hearty, here are some of our favourites.