With over 350 different shapes of pasta and numerous recipes for sauces. Although everyone’s food palate grows more sophisticated each year, there are plenty of kinds of pasta that most people have never heard of but are must-tries.
A simple traditional egg pasta dough made with all-purpose flour, semolina, and eggs! Made traditionally with bolognese. Strega Waterfront serves our Pa bolognese chopped Filet Mignon and San Marzano Tomato Sauce.
You may be thinking, “Ravioli? Who doesn’t know Ravioli?” The thing is; most people’s experience with this magnificent pasta is the boring ravioli they sell in cans, drenched in the sauce from cans, which simply does not do it justice! In order to really enjoy Ravioli go for Strega Waterfront’s Lobster Ravioli paired with Maine Lobster, Crab Meat, and sherry pink sauce.
A fairly simple pasta shape, but not a pasta shape that everyone uses or heard of before. Shell pasta is best paired with a creamy or meaty sauce. Each bite will have the full flavor of the dish as the sauce gets trapped within each shell.
Twist pasta are always fun, Gemelli makes any dish great. Gemelli pairs best with lighter sauces, similar to basil pesto that clings well to the pasta and makes for a light lunchtime meal.
Rigatoni Funghi Selvatici
The simplicity of the ingredients homemade Rigatoni, wild mushrooms, and truffle sauce.At any moment grind a generous helping of black pepper on top and sprinkle with an abundance of cheese. Simply delicious!
This cheerful dish is now popular with most Strega guests. Jumbo shrimp, scallops, baby spinach, creamy Strega sauce and if you get it to go add dry or fresh chili to give it a good kick! Pecorino or parmesan cheese over the top or some toasted breadcrumbs just like they do in the southern regions. Simply scrumptious!