The Pasta Company in Kelvin Grove, Queensland | Food service distributor

The Pasta Company

Locality: Kelvin Grove, Queensland

Phone: +61 7 3356 0313

Address: 15a Bishop St 4059 Kelvin Grove, QLD, Australia

Website: http://www.thepastacompany.com.au

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• Food service distributor
• Speciality food shop

25.01.2022 Spaghetti al tonno piccante 1/4 cup extra virgin olive oil 4-6 anchovy fillets 4 garlic cloves finely diced... 1 tbsp pickled baby capers cup black kalamata or Sicilian green olives, crushed and de seeded 1 -2 fresh green chilli finely diced (remove seeds if opting for less heat) 1/8 teaspoon of dried chilli flakes 425g can tuna in olive oil 1/4 cup white wine 500g fresh spaghetti or fresh pasta 1 cup of roughly chopped flat-leaf parsley 1 lemon zested and the lemon juiced (juice set aside) Place the oil into a large heavy based skillet and place on a medium to low heat. Add the anchovies and dried chilli flakes and heat slowly until the anchovies break down and the chilli flavours the oil. Add the garlic and stir for 1 min then turn up heat wait 1 min and add the white wine, reduce the wine (cook for 2 mins) then add capers, olives, fresh chilli and season with cracked black pepper and coarse flakey sea salt. 2. Add the tin tuna with olive oil and fold it through the anchovy caper mix. Turn down heat to a low- medium and cook the tuna for 3-5 minutes to soften the tuna and infuse with the flavoured oil. Add the lemon zest and cook for a further 1 minute. Turn heat to a low, 3. Meanwhile, cook the pasta in 5liters of boiling salted water for 3-4 minutes, or until al dente. Remove the pasta (pot to pan method using tongs) and add to the tuna sauce reserving cup of the pasta cooking liquid. 4. Add the pasta liquid to the tuna and pasta, gently fold the pasta through the tuna whilst on low heat to coat all the pasta stands. Turn off the heat. Add of the fresh parsley and lemon juice. Taste for seasoning and if required season with more cracked black pepper. Place the tuna pasta onto a serving platter and garnish with remaining parsley. Notes: You could also garnish with toasted fresh garlicky breadcrumbs - simply delicious!

24.01.2022 Large Bain Marie sized lasagna sheets 100% durum semolina and fresh eggs... #lasagnasheets #lasagna #freshpasta #durumpasta #wholesale #brisbane #bnechef #brisbanechef #brisbanechefs #brisbanehotels #brisbanerestaurants #brisbanecatering #freshlasagnasheets #lasagne #itsohsogood #lowgi #goodforyou #pasteurisedpasta #onlythebestwilldo #noneedtoprecook #noprecookingrequired #simplylayer #ohsosaucy

24.01.2022 Just made delicate delicious fresh Fettuccine ... 100% durum semolina and fresh eggs - it's that simple. 4 mins to cook | low Gi | balanced diet = healthy diet

23.01.2022 Eggsellent eggs 100% durum semolina and a lot of love are the quintessential ingredients when creating a quality and delicious pasta. Simple and uncomplicated. Ci vediamo presto? Si !!!

23.01.2022 We are open for business, ensuring all health regulations are met. Opening hours remain same 9am - 4pm Mon - Fri. We have plenty of stock available - fresh pasta, lasagna, gnocchi and ravioli. ... Do you know of an elderly relative or friend who would appreciate a local delivery? Please contact us for more details. Thank you and take care!

23.01.2022 Love this idea on preparing ravioli! Perfect for starters when entertaining ...

22.01.2022 An awesome day out! Diarise the details ... One not to miss.

21.01.2022 Italian Sausage and Zucchini Pasta serves 4-6 800g Fresh Pasta Company fettuccine or Linguine 2 tablespoon olive oil + 1 tablespoon for the tomatoes... 1Tablespoon of rice bran or grape seed oil (to fry the sausage) 6-8 approx 1kg Italian Sausages skinned (ideally with fennel) 4 large cloves of finely diced garlic or crushed + 1 clove crushed to add to the cherry tomatoes 8 Fresh basil leaves roughly torn for the cherry tomatoes 1 white onion cut in half and thinly sliced in narrow wedge style cut 1 heaped teaspoon of butter 4 zucchinis sliced thinly length ways 1 punnet of cherry tomatoes cut into quarters (set aside) Cracked black pepper and sea salt to taste cup finely grated pecorino or parmesan and cup of shaved Parmesan for serving cup Continental/Flat leaf parsley roughly torn Preparation Always read through all the steps prior to commencing. 1. Firstly place a pot of 5L of water on to the stove to boil for the pasta and cook when ready. Now place the cherry tomatoes in a bowl and season with salt and pepper, the Tb olive oil, garlic, basil and the parsley stir to mix the oil and seasoning to coat the tomatoes set aside. 2. In a large deep frying pan set on low/medium heat - heat the 2 Tb of oil once heated add the garlic and onion then season with sea salt cook slowly till transparent DO NOT FRY ON HIGH! 3. In the meantime, heat a skillet frying pan, add the grape seed or rice bran oil and when hot add the skinned roughly chopped sausage pieces and cook for around 5-7 minutes (they should have colour), always stir the sausages ensuring both sides are browned and cooked through, once cooked drain on paper towel and set the sausages aside. 4. Now the garlic and onion should be perfectly transparent so turn the heat up to a medium to high heat and add the slithers of zucchini. Wait until they start to golden and turn down to low heat then add the butter. Now add the cooked Fettuccine (from pot to pan method) and of the parmesan cheese then toss through. Finally add the tomato mix, fold through the fettuccine and then the sausage - transfer to a serving dish, garnish with the shaved parmesan and parsley. Buon appetito!

19.01.2022 {{ BEST RECIPE FOR A FAST PASTA MEAL}} Pasta with Garlic and Oil Recipe/ Aglio Et Olio Ingredients - serves 6... 1 kilo The Pasta Company Fresh Pasta (Ideal Spaghetti) teaspoon Sea Salt and freshly ground pepper - to taste cup extra virgin olive oil cup white wine - dry 8 garlic cloves, peeled & finely chopped (not minced) teaspoon of dried pepperoncini or chilli flakes cup roughly chopped fresh Italian Flat leaf parsley Pecorino or parmigiano reggiano cheese shaved for garnish Method Prepare the water on the stove for the spaghetti. Once boiling add salt then the spaghetti. While the spaghetti is cooking, heat the extra virgin olive oil, garlic and chilli over a medium heat - in a large heavy saucepan. Make sure you sprinkle a little of the sea salt over the garlic to sweeten the taste and then cautiously watch until the garlic begins to slightly change colour do not over heat the olive oil or garlic as this will alter the flavour and the garlic will become bitter. Now while hot add the white wine simmer for a minute then remove the pan from the heat and add 3/4 of the parsley, the remaining sea salt & cracked pepper to taste. The Pasta Company FRESH SPAGHETTI* should be ready after 4 mins, drain using tongs and let it drain briefly over the pasta pot, then add it to the sauce. This keeps the pasta's starch intact, which can add body to your sauce coat the spaghetti till glossy and garlicky. N.B. By draining the pasta in strands from above the pot allows a little of the starchy liquid from the spaghetti strands to emulsify into the olive oil creating more sauce. Serve immediately and use left over parsley to garnish with shavings of pecorino cheese. # A Pepperoncini Pepper refers to red ripening peppers which usually have a very mild spicy flavour. The skin of the pepper will become wrinkled once the pepper ripens. Recipe - Kerryn Saffioti

19.01.2022 Brussels Sprouts with Fettuccine and Walnuts 1Tablespoon coarse salt, for the pasta water Sea salt flakes (such as Maldon) and fine black pepper for the seasoning to taste 600g Fresh Durum semolina fettuccine ... 150g butter and 80g unsalted butter 150g walnuts 100g speck finely diced 2 Navel oranges juiced 1 white onion diced finely 2 Lge garlic cloves finely diced/crushed 300g brussels sprouts, leaves separated 1/4 teaspoon freshly ground pepper 1/2 cup Italian Parsley, coarsely chopped Finely grated Parmesan cheese, for the pasta sauce Cracked black pepper, Freshly shaved Parmesan for serving Directions 1. Squeeze the oranges and pour into a bowl, peel the leaves of the Brussels sprouts and place the leaves into the juice (this will reduce the bitterness and sweeten the leaves) set aside. 2. Bring a large saucepan of water (5-6L) to a boil. (Whilst the water is heating start on step 3) Once boiling rapidly add the salt and immediately the fresh fettuccine, cook until al dente, around 3-4 minutes. Drain the pasta, reserve cup and transfer the pasta to a medium bowl, toss through with olive oil to prevent sticking. Loosely cover and set aside whilst the sauce is prepared. 3. On a medium heat pre heat a skillet pan, once the temp is hot add the walnuts, and toast on all sides, this is done by moving the pan vigorously forward and back or stirring constantly with a spatula, around 3-5 minutes, once done set aside. Next, place 150g of butter into the pan. Whilst the butter is melting remove and strain the Brussels sprouts leaves from the orange juice and discard the juice. Allow to the brussels sprout leaves to dry on a paper towel. Once the butter has melted wait till it becomes a golden brown and has a nutty aroma, remove from pan and set aside, skim off the solids or strain through a mesh sieve layered with muslin cloth and reserve for final preparations. 4. Heat the remaining 80g butter in a large skillet over medium heat and add the speck pieces (omit the speck for a vegetarian option); diced onion, garlic and cook till the onion and garlic become transparent and soft. N.B. Whilst the onion and garlic are cooking chop the walnuts and parsley separately and set both aside. Add the Brussels sprouts leaves to the onion and garlic, and season with salt and fine black pepper. Cook until leaves become bright in appearance do not overcook approx 1-2 minutes is sufficient. Finally add the fettuccine to the pan, and the reserved strained butter, toss through, and add the fresh parsley, finely grated parmesan and cracked pepper (you may add the reserved pasta liquid if needed personal preference) turn off heat. Place the pasta on a platter and garnish with the chopped walnuts and shavings of Parmesan cheese. Serve immediately. * Also try garnished with crumbled goats cheese or gorgonzola.

18.01.2022 https://www.theaustralian.com.au//5c820c21e1703d16ce8e250f

17.01.2022 Yum! Maybe toss through linguine as well

17.01.2022 Spinach fettucine anyone? Yes please ... #fresheggs #freshspinach #durumsemolina #durumwheat #ilovepasta #brisbanechefs #brisbanechef #brisbane #brisbanemums

17.01.2022 capturing Autumn #onemelbournecity coming back into the CBD is essential for this beautiful city to survive, thank you for supporting hospitality. COVID 19 trading hours 7.30-1

16.01.2022 now stocking TALIMBA Olive Oil 2020 harvest from Flinders Victoria ... .. olive oil is its best cold pressed and consumed that same year NEW OIL David our regular customer owns this splendid olive grove, let’s support each other and buy Victorian great Christmas pressy ideas

16.01.2022 Garlic Fettuccine Serves 6-8 INGREDIENTS... 1 kg Fresh *pasta company fettuccine (100% durum semolina = low GI) 1/2 cup olive oil 50g butter 8 garlic cloves finely diced or crushed 3/4 cup parmesan cheese, grated 1/4 cup freshly chopped continental parsley - save a little for serving 1 -2 teaspoons of lemon zest Pinch of cracked pepper to taste 1/2 teaspoon good sea salt 1 heaped Tablespoon Himalayan cooking salt - for the pasta DIRECTIONS Bring a large pot of salted water to a boil. While the pasta water is heating up, prepare your ingredients. Once the ingredient preparation is complete heat up on a low- medium a large deep skillet and add the olive oil. Add the garlic almost immediately and sauté ever so gently, crush and sprinkle the salt in your fingers over the garlic and stir consistently for 1-2 minutes, when garlic is golden in colour, fragrant, transparent and soft -Switch off the pan. Do not burn or overdo the garlic otherwise start this step again. Check to see if the water is boiling and add the fresh fettuccine to the boiling water, cook until the pasta is al dente, 3-4 minutes. To the garlic oil add the parsley, lemon zest, cracked pepper, and 1/2 the Parmesan - when the pasta is ready pull out the pasta from the pot with tongs (pot to pan method) and add immediately to the garlic, parsley mix, add the butter and toss/mix through well. Place the fettuccine into a large serving platter and sprinkle over the remaining Parmesan and extra parsley for garnish! Superb. NB: you may like to add chicken pieces, prawns, or anchovies/peperoncini to the garlic mix or sliced tomato fillets before tossing through the fettuccine or a combination. Mangia

16.01.2022 These guys really now how get your party started - oh and they're so classy too! A great idea to help organise your Xmas party- it couldn't be simpler! Just what you need this time of year to help ease the stress of catering. Call Tim Kinivan.

15.01.2022 What are we up to today? Squid ink Linguine made on Freshly cracked eggs and 100% durum semolina... YUM!! Grab some prawns, garlic, chilli, olive oil, fresh tomato and get cooking!! Ci Vediamo Presto?? Siii!!!

15.01.2022 We thank you all for your patience as we implement our new take-away & pick up system. *SAVE THESE NUMBERS* CAFE & COFFEE ORDERS - Call/text 0413 142 025 DELI... ORDERS orders - Call 07 3358 2634 CATERING MENU - Call 3358 2634 or email [email protected] or shop online We greatly value your support! Lets all work together to keep our community strong and healthy.

14.01.2022 http://www.stephenyafa.com//good-carb-bad-carb-why-gluten-

13.01.2022 Great pasta weather ... Now my dilemma which flavour to choose? Spinach, squid ink or egg ... Hmmm #yummygetinmytummy #ohsogreen #bne #italiansinbrisbane #100%durum #durumsemolina #durumpasta #spinach #squidinkpasta #fresheggs #fettuccine #linguine #spaghetti #lowgi #rainyweather #rainyweatherfood #comfortfood #localfood #supportlocal #kelvingrove

11.01.2022 Fresh 100% durum semolina spaghetti - cooks in 3 mins wholesome and delicious! Ci Vediamo presto? Sii!!!

11.01.2022 Gnocchi just made ... Light delicate delicious potato dumplings perfect for a ragù or sage butter sauce. Delizioso

10.01.2022 Busy today making lots and lots of Gnocchi! A winter meal favourite for many... my only dilemma is what sauce? Bolognese ... Gorgonzola ... Spinach Alfredo ... Napoletana! Co vediamo presto? Sii!!!!! See you soon? Yes!!!!!

09.01.2022 Freshly made Vegan Lasagna sheets.

08.01.2022 Seriously good Australian prawns for our Prawn, Barra and crab filled ravioli ... #imsodelicious #barra #crablover #crabmeat #mmm #brisbane #bne #brisbanechef #brisbanefood #goodnessme #seafoodbrisbane #brisbaneseafood #wholesale #durumpasta #onlythebestwilldo

07.01.2022 What are we making today? We are again making fresh pasta, who would of thought? ... 100% Australian durum semolina and local fresh eggs - eggceptional! It's simple really. Ci vediamo presto? Sii!! See you soon? Yess !!!!

06.01.2022 http://abc7news.com//new-study-claims-eating-past/3297143/

05.01.2022 Spinach and ricotta filled ravioli - one of the most successful marriages in pasta history. We sell 1kg bags from our factory door. The earliest mention of Ravioli or raviolo (singular) comes from the writings of Francesco di Marco, a merchant of Venice in the 14th century. Typically, ravioli are boiled and served with a rich sauce, although some parts of Italy bake their ravioli in cream sauces after boiling them. ... How do you prefer to serve your ravioli ... I love mine in a ravioli salad, perfect when the weather temperatures are warm. Ci Vediamo presto? Si!!! See you soon? Yes!

04.01.2022 GF gnocchi ... Delicious and light.

04.01.2022 Christmas trade ...

02.01.2022 'The long-anticipated grand reopening of the New Farm staple will be celebrated with a morning of festivities, as the deli welcomes back their family of loyal c...ustomers who have supported them in their effort to rebuild. Celebrations will include plenty of delicious Italian food and live music, a special pop-up stall serving Italian delicacies such as paninis and a range of pastries, as well as jumping castles and face painting for kids.' Read more here - https://indulgemagazine.net/new-farm-deli/

02.01.2022 Stock up on beautiful fresh local Pasta ... factory door sales welcomed. Come on in for your pasta, lasagna, ravioli, sauces and gnocchi - all freeze very well

02.01.2022 We will be closed Friday 14/8/20 for the Royal Queensland Show day public Holiday Have a lovely and safe long weekendWe will be closed Friday 14/8/20 for the Royal Queensland Show day public Holiday Have a lovely and safe long weekend

02.01.2022 Great Steaks + Great Prawns = Great Deal @ Seafood Market at Caloundra