Tucked away in Brisbane’s streets and markets can be found a small posse of artisan pasta makers, all of whom sell their premise-made pasta and sauces direct to the public, and, after a visit to whom, a supermarket packet of dried pasta will never taste the same.
The faded red factory tucked in a Valley cul-de-sac has, for the past twenty years, been the headquarters of Brisbane’s godfather of pasta makers, Angelo. Here, aged eighty, he still fronts up to work daily to oversee the making of sauces and pastas and to personally hand cut the cheese as he has done since starting the business in 1968.
From its humble beginnings as an under-house operation using a pasta maker bought on whim during a visit to Italy, Angelo’s pasta is today widely distributed to grocery stores throughout Queensland whilst still remaining a tight knit family affair. His wife and three of his five children work to ensure that Angelo’s exacting standards are maintained, from the fresh market sourced produce (only fresh eggs and potatoes are used), to the processing that is all done onsite, to the little shop that stocks all of Angelo’s products as well as pasta-related kitchen wares and selective pantry items.
Visit here to stock up on (frozen) raviolini, gnocchi, ravioli, tortellini, lasagne, (on the shelf) fettuccine, pappardelle, linguine, tagliatelle, spaghetti and rigatoni or daily fresh offerings from the fridge. In the freezer are pizzas, traditional and Oz, pizza bases or buy a pizza stone and make your own. In fact everything to make a top notch meal can be picked up here – the pasta, sauces, cheese, and, for afters gelato that Angelo’s has especially made to their flavour profiles.
Enzo’s smiling face and witty banter are staples at Jan Power’s markets and no visit is complete without a take home pack of his sensational pasta and accompanying sauce. Like Angelo, Enzo is another Brisbane pasta-making veteran, associated with some of Brisbane’s iconic Italian restaurants over the years and these days does own thing, making pasta to sell direct to the public.
Amongst the exhaustive range of fresh (and some hard to find elsewhere) pastas you can expect to pick up at his stall are mafalda, spirali, casarecce, linguini, rigatoni, penne, gobboni, bucatini, lasagne, conchiglie (shell), spaghetti and fettucccine al pepe or pepperoncino. And to accompany Enzo also has a delectable range of sauces for an instant meal – Bolognese, puttanesca, arrabiata, napoletana, Napoli polpette and amatriciana.
Find Enzo every Wednesday at the City Farmer’s Market, Raddacliff Place.
One of the new kids on the block although they’ve been honing their craft for over ten years, the Pasta Company can be found in a little worker’s cottage down a dead end street. Here, the shop front is a slick little café as well as a well-stocked mini providore of Italian staples and out back Salvatore and wife Kerryn run a slick operation making pastas, pizzas and sauces for a host of Brisbane businesses.
After running the business successfully wholesale for a decade, the public is now able to buy some of the products they have been enjoying in Italian restaurants and buying from delis.
Along with the traditional lasagne, pappardelle, fettuccine, tagliatelle and linguine, Pasta Company specialties include Peking duck ravioli and exotic black squid linguini.
Pasta Al Dente
Pasta al Dante
Another stalwart of the Brisbane pasta scene this unassuming little shop café in South Brisbane is the face of a pasta-making operation that has been going for over thirty years by its southern Italian owners Henri and Anna.
All of the pastas and sauces here come from traditional old family recipes and are made on site. Along with the standard cook yourself pastas and sauces including pesto, macadamia, bolognese and matriciana Pasta Al Dente have their delicious signature offerings such as sand crab and prawn lasagne, sand crab ravioli, potato or roast pumpkin gnocchi, porcini ravioli and cannelloni.
And it’s not just about the savoury here, with a fridge full of home made desserts such as tiramisu and cassata, tartufo, bacio and caffe gelati to finish.