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Jun 8, 2009 02:53 PM

pasta shop in NE

I went to the new store today and although the cases were full of pasta- it was closed. Any word on hours or when this is open?

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  1. They are open 10-10 except Mondays they are closed! Joe from Tutto Italiano is running it.Sure will miss his sandwiches though.

    1 Reply
    1. re: majo

      That's odd. The website says they're open 7 days and lists Monday's open hours as 10-10.

    2. I love this Place,
      Where the heck is it ?????

      2 Replies
      1. re: Peter B Wolf

        in the old martignetti's location.

        i walked by yesterday around 3:00 and it was definitely not open.

        1. re: hotoynoodle

          Strange. It was open all weekend but didn't look to be doing much business.

      2. I was peering in the window with tears in my eyes since they were closed. Now, it is raining and I dont want to go out because I didnt bring an umbrella. Whats a girl to do?!

        1. Update: I got there! and I bought some artichoke ravioli. It was just under five bucks and they were fantastic. I am looking forward to trying other offerings. I cooked them for 3 min and tossed them with a bit of creme fraiche and lemon zest and a little parmesan. I served it as a first course tonight with pan roasted salmon with green beans.

          1. I bought two packages of Pappardelle today, only $6.95 total. Tossed it with some fresh ricotta/herbs/EVOO for dinner. Very, very good. This place is a major, major addition to the NE. I have walked by a number of times in the past week and every time the same woman was at the station making the pasta.

            The man who helped me, however, was quite surly and surprisingly unresponsive to my compliment "I am so glad you are open." Whatever, I guess. Fresh pasta for such reasonable prices, saving me the work of doing it myself - - I guess I will take his indifference.

            4 Replies
            1. re: StevieC

              I walked by today and the name being painted on the door is DePasquale's Fresh Pasta. Joe from Fleet St Tutto Italiana seems to be running it and Frank was there. I can't explain any surliness but maybe you were served by 1 of the workmen? Both Joe and Frank have always been very cordial to me. I don't know if you speak Italian but if you don't and got an Italian speaking gentleman, it may have been a language barrier. Don't take it personally..:)

              I had some black squid ink pasta, which I prepared with fresh squid/garlic the other night..great..and also have some pappardelle for tomorow

              1. re: 9lives

                frank certainly won't be working the counter, lol.

                1. re: hotoynoodle

                  :) No, but he seems very hands on during the opening process. He's been there every day I've gob=ne by lately.

                  It took me a while for Joe to warm up to me, I think he's a nice guy; but I don't think English is his first language and what might appear as "non cordial" might be just unfamiliarity.

                  Gino at Sulmona is also "shy" and speaks Italian and "butcher English,"

                  I had the same situation with a few of the women who worked at the Cheng Kwong Market..then Super 88 in Chinatown. Took a little time to develop a good relationship.

                  or to speak Spanish in an East Boston market.,much warmer experience.

                  To me, that's part of the richness of living in a mixed ethnic city like Boston.

                  Still working on my Polish for Baltic Mkt..:)

                  1. re: 9lives

                    I may have overstated the reaction I got from behind the counter on my visit - it was just a footnote to the experience, and I only mentioned it because for a new business I found it a little surprising, and also I am probably spoiled by the general friendliness of the various businesses I frequent in the NE for fish/meat/produce, etc. The quality of the product is all I really care about.

                    On that note, I think the location and quality will encourage people to up their pasta I.Q., which might then translate to more (truly) fresh pasta on menus, which can only be a good thing.

                    The squid ink pasta is definitely next...