There are over 300 types of pasta out there, and at least as many opinions over which one is the best. Nevertheless, everyone agrees that the best pasta – long, short, curled or hollow – is the fresh, homemade variety.
Salsa Pasta Bar in South Fremantle sure thinks so. The eight-month-old restaurant was the life-long dream of owner Danny Gherardi, who wanted to share the fresh and delicious food he grew up eating, in both Australia and Italy, with the public. But he wasn’t alone; the entire Gherardi family takes part in the business. Nonna makes the desserts, some cousins make the gelato, and younger family members serve tables and man the register.
Everything is fresh and handmade on the premises. In fact, you can watch your pasta being made with the giant pasta-making contraption in the front window that cranks out spaghetti, linguine, rigatoni, penne, pappardelle, fettuccine and fusilli. Then there are the sauces – made with top-secret family recipes, no doubt – like boscaiola, carbonara, arrabbiata, calabrese and puttanesca.
Salsa Pasta Bar also make classics like lasagne, beef-filled ravioli, cannelloni and gnocchi as well as non-pasta dishes like chicken parmigiana, cotolette gamberi and salads.
If that doesn’t give you 300 reasons to love Salsa’s Pasta Bar, then here’s another: they don’t charge a corkage fee. Love!
(Also published in AgendaCity)
