Pasta Like The Pros

Next time you’re craving a hefty pile of pasta, forget the prepackaged stuff and head into the kitchen to make a fresh batch with your own two hands. We talked to three chefs from 417-land’s most popular Italian restaurants, and they shared drool-inducing recipes for pasta carbonara, seafood ravioli and a pasta made with ricotta cheese. Restaurant flavors cooked up by you in your very own home? Now that’s amore.

(page 1 of 6)

Carbon Copy

If you’re looking for a menu filled with tons of fresh pasta, Salvatore’s Fresh Ristorante Italiano (1932 W. Retail Lane, Ozark,417-485-3838, salvatoresfresh.com) is the place to be. Pasta pros here make fresh noodles daily, offering everything from rigatoni and ravioli to piles of spaghetti. If you’re not up for a night out, check out owner Jerry (Salvatore) DeMoro’s Pasta Carbonara for Two recipe on p. 64. Don’t have a pasta machine? Have no fear, he says—many Italians use rolling pins to get noodles to their desired thickness.

Edit ModuleShow Tags

More Articles Like This

Avoid a Thanksgiving Meltdown with 5 Local Restaurants’ Greatest Hits Recipes

Whip up buffalo chicken dip with a kick, taters that would make Paula Dean proud and a drink that makes Turkey Day meal prep a little more bearable. Presented by Big Whiskey's American Bar & Restaurant.

The Only Stuffing Recipe You’ll Ever Need

Fresh, local ingredients and a few simple tricks are all you need to make the perfect Thanksgiving stuffing.

Four Courses of Fall Flavors from Level 2 Steakhouse

Executive Chef Howard Snitzer of Level 2 Steakhouse combines favorite fall flavors with first-class fare at this month’s 417 Magazine Cooking Class.
Edit Module
Edit Module Edit Module
Edit Module