Penne Saved

Fresh pasta the way it’s supposed to taste

bastapastaPhoto: Susan Ogan

H

idden in the ethnic hodgepodge that is Central Square is some of the area’s freshest pasta—if you know where to find it. There, behind an orange door under a blue awning, Basta Pasta makes penne, linguini, and fusilli fresh every morning to be served up later in such classic dishes as chicken piccata, cheese ravioli, Aglio e Olio, chicken cacciatore, and chicken Marsala. The food is served in hearty helpings at a reasonable price at the six wooden tables in the small dining room (snag a seat near the counter to watch the chefs preparing meals), or to take out. Canal

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Under Italian law, real pasta can be made only from durum wheat flour or semolina.

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