Consider the pasta restaurants in Northcote cousins of the Lygon St. Scene. There are plenty of delicious, well-priced venues in the area that nail all kinds of pasta – that’s the most amazing part. The sheer variety of pasta cuts, meat used, and aromatics added (along with the sauce base) make each dish more creative than the last.
The perfect bowl of pasta is an art form. A key secret? Adding boiling “pasta water” to the sauce in order to thicken it. Cream-based sauces marry together all kinds of pasta cuts with a variety of meats, like mussels, chicken, prawns, pork, and ground beef…. Mmmmm.
Pasta bases vary from traditional red tomato sauces, to pesto, to heavy cream, to special garlic aioli or wine reduction sauces.. We’ll briefly describe the flavor profile of each sauce below just so you can get your taste buds thinking:
Tomato sauce – Many eaters hardly ever stray from the classic “pasta and red sauce,” and for good reason. The taste of the red tomatoes mixed with olive oil, garlic, onion, and more aromatics, the simpler can actually be the better. Never underestimate the perfect bowl of pasta and tomato sauce. Tomato sauce is mildly sweet, tangy, and incredibly savory from the “umami” found in the tomatoes. Make sure the chef adds some of the starchy pasta water into the sauce!
Pesto Sauce – Made with ground fresh basil, lemon, pine nuts, olive oil, and black pepper, pesto is a bright green sauce that gets its vibrancy from the basil. The smell of pesto is garlicky with a beautiful consistency from all the elements blended with the olive oil. Absolutely delicious. Great when served with chicken and spaghetti at the pasta restaurant in Northcote.
Heavy Cream Sauce – The perfect balance of a delicate and creamy flavor, you have to eat this while it’s hot. Butter, flour, and cheese pour white sauce to be the perfect pairing with seafood. Oh my goodness, so delicious. Also great when served with mushrooms at the pasta restaurants in Northcote!
Garlic Aioli (Aglio e Olio) – This sauce is powered by heavy garlic notes and olive oil. Throw in some red pepper flakes and maybe some white wine vinegar. This dish is for those who want the olive oil to start in the taste. The consistency when properly married to the noodles is delicious.
Red Wine pasta sauce – For wine reduction sauces, you literally add wine to a garlic and olive oil mixture before letting it simmer for some time. Then, chefs will throw in cheese, pasta, aromatics, and more to complete the meal. This pasta has the most unique taste from how the wine changes chemically when heated. Very heart healthy option as well.
There you have 5 of the most delicious sauces you will come across at the pasta restaurants in Northcote. We hope that gets you guys thinking about all the dine-in and takeaway options you could enjoy here.
242 High Street, Northcote
03 9482 1686
tempopizzagelato@gmail.com250 High Street, Northcote
03 9482 1333wesleyannemanagement@gmail.comMost Aussies know that the golden age of Italian-Aussie cuisine took off in the 1950s, when many Italians emigrated from the ravages of WWII, and immigrated here. Missing the cuisine of their ancestral homeland, Italian Aussies opened up entire farmer’s markets dedicated to perfect tomatoes, garlic, onion, mushrooms, bell peppers, olives, and more. Remember, Italians literally brought us pizza, pasta, olive oil, and espresso. They are important to us Aussies!
While the Italian population from these early generations is getting a bit older, the pasta restaurants in Northcote represent the Italian-Aussie community well. We highly recommend to drop by to see what’s what.
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