We occasionally choose a New World wine for our WOM, and February’s selection is from the vineyards of the Pedroncelli family in Sonoma County’s Dry Creek Valley. Their friends.red is an artful blend of Zinfandel (their specialty), Merlot and Sangiovese, some grown by the family, some by their friends. You’ll love this fruity, earthy, honest wine with the chops to take on our hearty winter pastas. And enjoy it knowing that the Pedroncelli’s use sustainable farming practices in their vineyards.

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...

Summit High School Friends of Music
February 21, 22 & 23
The Old Mill

High Lakes 5th Grade Field Trip
February 28 & March 1
The Old Mill

We Heart Pasta

Is it true you never forget your first Tortellini Gorgonzola? Do you have a long term relationship with Pastini’s Spaghetti & Meatballs? Or an unrequited desire for our Rigatoni Zuccati? This weekend is the perfect time to indulge your pasta passions.

This Valentine’s Day, and indeed all Valentine’s weekend, we will be preparing over 30 authentic pasta dishes, antipasti appetizers, crisp salads and handcrafted desserts, all made with fresh ingredients in the Italian tradition. Our love affair with the splendid noodle is well-known, and we’ll be simmering savory pasta sauces, making pesto, roasting vegetables and whipping mascarpone for our house made Tiramisu, so you and your loved one can share a wonderful evening of food and wine with us.

Because Pastini always has a passion for pasta.

Pasta 101: Ravioli

It’s not surprising that stuffed pastas (pasta ripiena) like ravioli evolved in Italy, given other culture’s similar habit of wrapping bits of meat or other expensive ingredients into pastry cases, like pierogi, empanadas or pot stickers. Stuffed pasta first appeared in Italian gastronomy in the 1500’s, especially in the northern courts of Milan and Mantova, then traveled thanks to the great cooks of the day. They transcribed recipes of the court, and over time certain preparations became popular and trickled down to the humbler classes, who served them on feast days. These pastas were typically filled with meats and cheeses. By the 1800’s, ravioli and other stuffed pastas had become a feast day dish in the south as well, where the filling was usually vegetables and local cheese.

Ravioli fillings can be simple, like the six cheese ravioli in our Ravioli Rustici, with a complex sauce. Or, they can be more elaborate, like our Butternut Squash-Gorgonzola Ravioli with Sage Brown Butter, which dresses the pasta in a simple sauce. Whatever the preparation, this combination of tender pasta and savory fillings has become a standard of the Italian kitchen. At Pastini, we think their unique richness still makes them a truly festive meal.