Food and Drink
Posted by Paul Drury
11. Feb, 2013
It can truly be said that Melbourne does not suffer a shortage of pasta options. From SPC and Fasta Pasta to Lygon Street there’s pasta on tap for every taste and budget. Etto, a new pasta restaurant in South Melbourne, is now making pasta to suit every timetable.
Launched a few weeks ago, Etto is the brainchild of Stephane Meyer, the French chef with a lifelong passion for Italian food. There might not be a Nonna pulling pasta out the back, but Stephane’s spent the past 18 months meticulously testing all his pastas and sauces.
The premise is simple. Choose your house-made pasta, an accompanying sauce plus any sides and voila, the Etto team will whip you up a fresh made pasta faster than you can say prego.
I couldn’t leave without trying the spag bol, surely the measure of any pasta joint’s gib. The pasta was soft, slightly chewy and the sauce nicely seasoned, though I would’ve like it a bit more sloppy. My friend tried the tuna tagliatelle, which packed a nice whallop of chilli.
Stephane’s also imported a selection of Italian sodas to wash all the good stuff down with, and all the pasta is available take-away to cook at home.
A good, quick, tasty idea.
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