Dinner tonight was absolutely delicious mushroom ravioli (tasted like
there was more than that in the filling) from The Pasta Shop in
Berkeley and tomato pesto when I was at Rainbow grocery yesterday.
The vegetable is red chard that didn't go into yesterday's soup -
sautéed in EVOO and garlic.



--

Today's mighty oak is just yesterday's nut that held its ground.

On Sun, 13 Mar 2011 22:25:46 -0700, sf > wrote:

>
> Dinner tonight was absolutely delicious mushroom ravioli (tasted like
> there was more than that in the filling) from The Pasta Shop in
> Berkeley and tomato pesto when I was at Rainbow grocery yesterday.
> The vegetable is red chard that didn't go into yesterday's soup -
> sautéed in EVOO and garlic.

Here's the picture. http://oi56.tinypic.com/dlg77c.jpg

--

Today's mighty oak is just yesterday's nut that held its ground.

"sf" > wrote in message
...
>
> Dinner tonight was absolutely delicious mushroom ravioli (tasted like
> there was more than that in the filling) from The Pasta Shop in
> Berkeley and tomato pesto when I was at Rainbow grocery yesterday.
> The vegetable is red chard that didn't go into yesterday's soup -
> sautéed in EVOO and garlic.
>
>
>
We've been buying fresh stuffed pasta products at the Pasta shops in
Rockridge and Berkeley for many years. There isn't much better anywhere.
When you go in, look on top of the counter for yesterday's ravioli that is
on sale. It somehow tastes better when you get a good deal.

Kent
,a certified tightwad

Kent > wrote:

>We've been buying fresh stuffed pasta products at the Pasta shops in
>Rockridge and Berkeley for many years. There isn't much better anywhere.

If Phoenix Pastaficio has what you want (e.g. a filled raviloi), they
could be a notch better than Pasta Shop. But, Pasta Shop is excellent and
has the only good gnocchi I've found around here.

I like making gnocchi with gorgonzola, along with a generous amount of
a *good* EVOO (also available at Pasta Shop...), and a little finely chopped
greens such as kale. Cook the gnocchi first, then assemble everything
together and place in a hot oven for something between 30 and 90
seconds...just enough to melt the gorgonzola a little. Heaven.

Steve

On Sun, 13 Mar 2011 23:34:19 -0700, "Kent" >
wrote:

> We've been buying fresh stuffed pasta products at the Pasta shops in
> Rockridge and Berkeley for many years. There isn't much better anywhere.
> When you go in, look on top of the counter for yesterday's ravioli that is
> on sale. It somehow tastes better when you get a good deal.

This was *supplied* by the Pasta Shop, not bought at the Pasta Shop.
I haven't been there in years, so thanks for the tip about
"yesterday's" ravioli! I'll be sure to look when I go next. Do you
have a favorite? I think the mushroom will be hard to beat... and it
had the perfect amount of filling too.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Mon, 14 Mar 2011 06:41:03 +0000 (UTC),
(Steve Pope) wrote:

> If Phoenix Pastaficio has what you want (e.g. a filled raviloi),

I'm unfamiliar with that name. Is it a storefront in Berkeley too?

> they
> could be a notch better than Pasta Shop. But, Pasta Shop is excellent and
> has the only good gnocchi I've found around here.

Honestly, I've never had gnocchi I liked. If it's any good, it would
be worth the trip just so I could say I've had some that was
palatable.
>
> I like making gnocchi with gorgonzola, along with a generous amount of
> a *good* EVOO (also available at Pasta Shop...), and a little finely chopped
> greens such as kale. Cook the gnocchi first, then assemble everything
> together and place in a hot oven for something between 30 and 90
> seconds...just enough to melt the gorgonzola a little. Heaven.


--

Today's mighty oak is just yesterday's nut that held its ground.

sf > wrote:

>On Mon, 14 Mar 2011 06:41:03 +0000 (UTC),

>> If Phoenix Pastaficio has what you want (e.g. a filled raviloi),

>I'm unfamiliar with that name. Is it a storefront in Berkeley too?

Why of course.

>> Pasta Shop is excellent and
>> has the only good gnocchi I've found around here.

>Honestly, I've never had gnocchi I liked. If it's any good, it would
>be worth the trip just so I could say I've had some that was
>palatable.

So far as I can tell making good gnocchi is a real balancing act.
Usually, it either falls apart, or it is too chewy/rubbery. When
done just right it is great stuff. But I've given up on trying to make
it from scratch myself.

Even in Italy I have only had truly good gnocchi once, in Verona
20 years ago. But I keep ordering it in hopes of getting lucky.

(This is with respect to Northern, potato-containing gnocchi... not
Sorrento gnocchi which is a different item and I think more forgiving.)


Steve

On Mon, 14 Mar 2011 19:03:13 +0000 (UTC),
(Steve Pope) wrote:

> sf > wrote:
>
> >On Mon, 14 Mar 2011 06:41:03 +0000 (UTC),
>
> >> If Phoenix Pastaficio has what you want (e.g. a filled raviloi),
>
> >I'm unfamiliar with that name. Is it a storefront in Berkeley too?
>
> Why of course.

I wasn't sure where you meant, because you go to the farmer's market
which has vendors that may or may not be located in Berkeley.
>
> >> Pasta Shop is excellent and
> >> has the only good gnocchi I've found around here.
>
> >Honestly, I've never had gnocchi I liked. If it's any good, it would
> >be worth the trip just so I could say I've had some that was
> >palatable.
>
> So far as I can tell making good gnocchi is a real balancing act.
> Usually, it either falls apart, or it is too chewy/rubbery.

I haven't had the falling apart style, but it's been hard to swallow.

> When
> done just right it is great stuff. But I've given up on trying to make
> it from scratch myself.

I'm looking for great. Never having found it, I'm afraid any attempt
on my part will be an equally abysmal failure.

>
> Even in Italy I have only had truly good gnocchi once, in Verona
> 20 years ago. But I keep ordering it in hopes of getting lucky.

Me too, but my patience has come to an end.
>
> (This is with respect to Northern, potato-containing gnocchi... not
> Sorrento gnocchi which is a different item and I think more forgiving.)
>
Thanks, then it's not just my bad choices. I think I'm talking about
potato gnocchi... at least I hope so. I've pretty much given up on
gnocchi in general. I hate to waste money like that time after time.

--

Today's mighty oak is just yesterday's nut that held its ground.

sf > wrote:

>(Steve Pope) wrote:

>> sf > wrote:

>> >On Mon, 14 Mar 2011 06:41:03 +0000 (UTC),
>>
>> >> If Phoenix Pastaficio has what you want (e.g. a filled raviloi),
>>
>> >I'm unfamiliar with that name. Is it a storefront in Berkeley too?
>>
>> Why of course.
>
>I wasn't sure where you meant, because you go to the farmer's market
>which has vendors that may or may not be located in Berkeley.

Phoenix has its main (I think only full-time) location in Berkeley;
and also is at all three Berkeley farmers markets. Possibly they
are at other local farmers markers, I am not certain. They sell
fresh pasta and ravioli to a ton of restaurants around here.
Their strong points, in my opinion, are eggless pasta, whole-wheat
pasta, and buckwheat pasta; things that most local pasta makers
don't do, or don't do well. Their egg-containing pasta is as good
as anyone else's, and they use ethical eggs. They do not do extruded
pasta, so that is a possible weak point. All of their pasta is flat
(so far as I know).

Steve