Few foods bring people together quite like pasta. Whether it’s simmering away in a family kitchen in Italy or on the stove of an Aussie weeknight dinner, it’s a staple for kids and adults alike – the kind of meal you just can’t go wrong with.
But have you ever wondered what the people who make your pasta love most about it?
In the spirit of World Pasta Day on October 25, we asked two pasta extraordinaires who know their way around a pot of boiling water to share the dishes they live for – and the memories that come with them.
Shapes and Sizes
Part of the reason pasta sits firmly in the ‘fun-foods’ category is because of the various shapes it comes in – flat lasagna sheets, farfalle, spaghetti, orecchiette and fusilli – there is no dearth. We’re pretty sure there is also a T-rex shaped variation available on supermarket shelves now.
For Pizza Pasta Please (Sydney) co-founder Nichole Schlebusch, pasta dishes – from shape to sauce – are about self-expression. Her favourite shape of pasta, wouldn’t you know it, is the humble penne.
“There is something about the ridged, tubular design that makes it the perfect vessel for sauce. Every forkful carries a balance of flavour from the herbs and garlic to the vegetables and proteins, so nothing feels left behind,” she says.
“Fettuccine is a close second for me as its flat ribbons hold creamy sauces beautifully, but penne always stands out because it works with almost any flavour combination.”
Over at Bottega (Melbourne), Head Chef Axel Archenti swears by rigatoni – “by far the most loved pasta shape by many Italians,” he calls it. According to Archenti, the shape is extremely versatile. A great vessel for a rich carbonara, he believes rigatoni can work with various sauces.
Speaking of Sauces
When it comes to sauces, both Schlebusch and Archenti lean towards rich, creamy bases.
“There is just something irresistible about pairing penne with a cream sauce,” says Schlebusch, who also loves adding toppings like mushrooms, sundried tomatoes and chicken to the mix.
“It creates a dish that is hearty, comforting and deeply satisfying. That is the beauty of the Pizza Pasta Please menu, you can build your own pasta and for me, this combination has become a favourite ritual that I always return to.”
A love for Italian food
“Growing up, pasta was often about customising, adding a little more garlic, a handful of vegetables, or making do with what we had in the pantry. That spirit of making it your own is exactly what inspired Pizza Pasta Please,” says Schlebusch.
“Sitting down with a bowl of pasta I have created from the menu is not just a meal, it is a reminder of the joy of customisation, of family traditions around food, and of the simple happiness that comes from eating something made just the way you like it.”
Archenti shares a similar sentiment about his favourite, associating creamy rigatoni with a type of family meal.
“Here at Bottega, we often use it for staff meals. It’s always a lovely moment where we all sit together at the table and share a bit of calm before service, like a big family,” he says.
Bottega and Pizza Pasta Please might sit at opposite ends of the dining spectrum – one a modern, fine-dining restaurant where every plate is crafted with love and precision and the other reminiscent of a Nonna eager to feed her loved ones.
If there’s one thing they both share, it’s a deep love for Italian food – and that might just be the most important ingredient of all.
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