Different regions in Italy have their own egg noodle tradition. For example, Emilia Romagna uses just two ingredients – flour and whole eggs. In the Veneto and Piedmont regions, egg yolks dominate the combination which makes for a richer version. Liguria calls for fewer eggs with a little bit of water. Tuscany pasta has a pinch of salt and a dash of olive oil in its dough.

 

One thing’s for sure, they all know the secret to excellent Italian noodles: simplicity and ease of preparation.

Let’s admit it, most pasta maker around are bush-leaguer when it comes to this Italian kitchen staple. We think we know what pasta al dente means. But the sad truth is, we have misunderstood pasta too much for far too long now, we’re doing a huge disservice to its Italian roots!

 

It’s a scene we’re all too familiar with: soggy and overcooked pasta served in immense portions that are fully submerged in sauce to obscure its blandness.

 

At Moretti’s, ask for the chef and he’ll gladly show you how a few decades worth of pasta-making from skilled hands have helped in producing superior quality that is evident in all the dishes they serve. The well-revered family tradition has placed utmost respect for the soul of the pasta or its ‘anima’ – making sure a cooked strand appears thoroughly cooked except for its center, which has a subtle rawness in it. The result is a consistent tenderness through and through but with a slightly chewy texture.

 

All noodles on its pasta recipes are house-made and done on-the-spot – something they take pride in with. No wonder everything you order is a mouth-watering sensation that is truly Italian at its best.

It’s evident on classic favorites of hardcore regulars here. There’s the meatballs spaghetti – comfort food that is off the charts, tightly packed and seasoned just right. Moretti’s trademark lasagna won’t let you down with its impeccable proportion of noodles to sauce to cheese to meat. Not to mention its traditional cannelloni – juicy ground veal and fresh mozzarella wrapped in the finest egg noodles there is, with an extra zing, courtesy of a special tomato sauce creation. And its Italian sausage casserole – incredibly fresh but packed with true Italian flavors, thanks to the wonderful combination of spinach noodles and Italian sausage, again, both house-made. Ricotta cheese and tomato sauce in it makes for a totally hands-down victory.

 

Moretti’s at Sawmill. Home of the best and freshest noodles in the Columbus and Dublin areas. Now, that’s Italian.