As if pasta lovers needed further encouragement, a recent
study by Canadian researchers announced that this beloved
starch doesn’t, in fact, trigger weight gain, due to its low glycemic
index. Furthermore, it might even aid dieters compared to other
carbohydrates. Of course, when it’s smothered in cheesy, creamy
carbonara sauce, all bets are off.
Fresh pasta—from springy noodles to those love pillows of
filled dough—hasn’t ever gone out of style, and the relatively recent
openings of two notable South Bay restaurants is a reminder
of the culinary heights that pasta can achieve. Michelin-starred
chef Peter Armellino of Saratoga’s Plumed Horse launched a
cute, counter-service spot across the street called Pasta Armellino
last winter that has carb lovers swooning. A little earlier, Vino
Enoteca opened its classy doors in Palo Alto, also delivering killer
pasta dishes to blissed-out guests.
And sublime pasta has been coming out of South Bay kitchens
for years at restaurants like Donato Enoteca, Pausa, Cetrella,
Quattro, Pizza Antica and others.
A local hero in the pasta game is Nadiv Geiger, who has crafted
killer noodles at notable spots that include Vina Enoteca, Woodside's
Village Pub, Spruce in San Francisco and elsewhere. To
make outstanding pasta in-house takes equipment and commitment,
he explains, such as imported Italian flour produced from
heirloom wheat for egg-based pastas and making every dish from
Fresh pasta, from springy noodles to those love
pillows of filled dough, hasn’t ever gone out of style.
88 South Bay Accent
Pan-seared squab breast
with braised squab leg
agnolotti, black trumpet
mushroom pasta, cherries,
morels and vincotto