That's Italian! Onda Pasta pops up at Taste Table
Nadine Kam photos
Artists Amy Davis and Jon Moritsugu found culinary inspiration at the Onda Pasta popup at Taste Table last Wednesday.
By Nadine Kam
In recent years, our experience of Italian cuisine has been through the hands of chefs from Japan. So it was a refreshing change of pace to wander into Taste Table last Wednesday, where Andrea Onetti of Onda Pasta, was cooking up some of the dishes he grew up with in Rome.
He and his wife Jessica had already been offering their hand-made fresh pastas at various farmer's markets, including the Saturday Farmer's Market at Ala Moana Center from 9 a.m. to noon Saturdays and 4 to 7 p.m. Tuesdays.
Their pastas combine the best of two worlds—high-quality flour imported from Italy paired with Hawaiian eggs and produce.
Taste Table offered them the opportunity to show how those pastas cook up with their sauces, including a fiery puttanesca, Bolognese made with Oahu grass fed beef, and classic pomodoro, with various pasta dishes priced from about $11 to $13.
I had stumbled across their lunch service by accident, when a glitch in the Taste calendar showed Boom Musubi in house. I'd invited the fab illustrator-rock chick-actress Amy Davis and her partner in celluloid-music-life Jon Moritsugu to join me in light of Amy adding a food component to her fashion musings at her new blog, Yummy Dress: www.amydavis.com/wp/ One of her illustrations is at left.
Although Boom Musubi seemed like an appropriate fit for her site, we were all thrilled to try Onda Pasta's delicious gnocchi, tagliatelle and risotto.
We were even more thrilled that escaped murder suspect Teddy Munet was on the loose in the vicinity, adding to the excitement of the day. If I had been worried about it, I would have suggested meeting elsewhere, but to me, it was no biggie. I'm sure dozens of murderers or potential murderers walk among us every day.
After a so-so attempt at making gnocchi a few months ago, I tried to ask Andrea for his secret, but he said that if he told me, I'd have to come work for him. No kitchens for me. After so many years writing about restaurants, it's still hard to fathom why anyone would want to work that hard, though I'm glad for the many that do! Jessica did offer that I should try less flour. I might try again.
The Onda Pasta popup returns to Taste Table, 667 Auahi St., from 10 a.m. to 2:30 p.m. Feb. 27.
Onda Pasta's Roman-style gnocchi with a puttanesca sauce that's actually spicy.
Vegetarian tagliatelle with Waimanalo cremini.
Added Feb. 27:
Manzo scallopine ($13) of beef eye round in wine and lemon sauce, served with roast potatoes is one of the new menu additions today.