Wine of the Month

Nero d 'Avola is the most important grape of Sicily, prized for its plummy, peppery flavor.  January’s WOM is the 2009 Nero d’Avola from Branciforti, a rich, round red that is perfect to accompany the hearty pastas we enjoy in the winter.  It’s brimming with deep fruit flavors with a hint of vanilla, and has a long, rich finish. Delizia.

$6.50/glass  $24.00/bottle

Pastini Pasta-thons

Eat Pastini to lower your hunger and raise money for local schools and non-profits - 50% of our net proceeds! Lunch, Dinner, Take-out and Dine-in count, just mention their name when you order. Upcoming Pasta-thons include...

The Old Mill District
January 10, 11 & 12
St. Francis of Assisi Catholic School

January 31 - February 2
Summit High School Sparrow Club

20% Off Gift Card for BCS Bowl Game-Day

It’s very exciting…Oregon is playing Auburn for the national championship on Monday, January 10! Like many of you, we’ll be glued to the TV enjoying friends, food (pasta, of course) and the game. Go Ducks!

And here’s a great game-day deal from Pastini: a 20% Off Gift Card good for catering your game-day gathering. That’s right…20% off your entire catering order! Check out our Catering Menu for a scrumptuous selection of antipasto platters, fresh salads and authentic pastas.

Not that into football? Use the 20% OFF Gift Card for dinner at Pastini on January 10. Bring all your football-phobic friends, the discount will apply to your entire table, any time after 4 pm!

Pasta 101: Lasagna

Pasta historian Oretta Zanini de Vita describes the first mention of lasagna noodles in documents from Bologna dated 1282, and after that date it is mentioned often in medieval texts.  Over the centuries it has been made with many different flour types, usually with eggs, and typically either square or as wide, flat noodles.  It was probably reserved for feast days and, in the 1800’s, spread quickly in Southern Italy, although still a dish for special occasions.  

The most famous lasagna are still the bolognesi, made with egg-rich pasta and the meaty ragu called Bolognese sauce.  However, there are many variants, sometimes mushrooms are added, or beschamella cream sauce, still others alternate egg and spinach pasta sheets.  There are even meatless lasagnas, pesto lasagnas and, in Basilicata, lasagnas filled with ricotta salata, mozzarella, capocollo and tiny meatballs.  Sounds wonderful!

At Pastini, we serve a traditional lasagna, layering fresh egg pasta sheets with our rich housemade Bolognese sauce, local portobello mushrooms and five Italian cheeses.  It is classic, wildly delicious and perfect for a cold winter’s day.  We think you will love it!