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Jun 17, 2009 04:17 AM

Fresh pasta store in Raleigh?

I am remaking the "Crab" pasta dish from 518 West - the recipe was published in the N&O some time ago - and I would love to buy some fresh pappardelle pasta to use. It does not have to be red pepper like the original. The only place I used to buy fresh pasta was in Chapel Hill, and they closed some time ago.

Can someone recommend a place to buy fresh, preferably local pasta? It can be anywhere in the area, although closer to Raleigh would be great.


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  1. Only place I can think of is Capri in Morrisville. It is an Italian market that sells cheeses, sauces, meats, and I am pretty sure fresh pasta. They also have a cooking school. There is another Italian market on Glenwood/70 going out of town near Leesville Road. Cannot think of what it is called though.

    1 Reply
    1. re: DC Gal

      There's a place in Durham that makes fresh pasta and sells at Whole Foods (in the cold case near the cheeses in Chapel Hill). I think it is called Extrusions? Pasta is good but not great.

    2. e-mail me at and I will get you some red pepper papperdelle.

      We use Capri Flavors in Morrisville for some things like balsamic vinegar and olive oil. They are good folks there.


      1. How about DaVinci's Pasta on Falls of Neuse in Raleigh? They sell fresh pastas, a dozen different homemade sauces, and frozen raviolis, lasagnas, etc., on top of Italian market supplies:

        Falls Village Shopping Center
        6617 Falls of Neuse Road
        Raleigh, NC 27615

        1. Now you have me curious about the crab pasta dish. Is there any way you can post the link to the N&O recipe? Thanks!

          5 Replies
          1. re: ecofoodie

            I gave that to Greg several years ago and don't think it is even in the archives now, but here is what you can do at home...

            saute about 2 shallots in some olive oil...add about 1/2 cup of white wine ,2 cups of chicken stock 1 cup of clam broth and reduce to about 2/3 of a cup. Add 2 cups of heavy cream and reduce by 1/2. Toss in some fresh chopped dill, some romano cheese and season with salt and pepper.

            Now saute some mushrooms in bacon fat...we use portobello, shiitakes, and oysters mixed in equal amounts, and add to the sauce with some chopped scallions.

            Cook the pasta, toss with the sauce, and garnish with more bacon and fresh crab meat. If at any time anyone needs some fresh pasta, we do sell it at 518. Just ask.



            1. re: 518West

              Oh yes! That is my favorite dish at 518. I can usually only eat half - because it's richer than what I usually eat. But mmmmmm........

              1. re: cackalackie

                Wow, you people are terrific. Blaine, you rock! I ended up buying some pasta sheets from DaVinci's, which look terrific. I have to cut them myself, and they're not red pepper, but they're fresh-not-frozen, so that's good.
                Blaine, if I'd seen your post earlier, I would have taken you up on the offer, that is quite generous. I was in 518 today at 5pm to pick up a take-out order to confirm the flavors. Great as always! I was hoping to get my shipment of bacon from Benton's Country Ham by now (, but no go. If anyone know where to find some REALLY good smoky bacon, that would be great. The best hope right now is the Applewood smoked at Fresh Market. The double-smoked German bacon at Southern Season is terrific, but may overwhelm the dish.

                Here is the recipe I have as a .txt, saved from Greg's column a few years back. I am clueless as to why they would publish the calorie count :) :
                THE CRAB
                From 518 Italian CafÈ, Raleigh, NC

                8 strips bacon
                1 pound uncooked pasta (see Notes)
                2 cups wild mushrooms, trimmed (see Notes)
                1/4 cup chopped scallions
                Dill Cream Sauce (recipe follows)
                2 cups cooked lump crab meat, picked over and chilled
                Parsley and lemon wedges for garnish, optional

                Cook bacon in saute pan over medium heat until crisp. Remove bacon from pan and drain on paper towels, leaving rendered bacon fat in the pan. Chop or crumble bacon and set aside.

                Boil pasta in salted water according to package directions, but cook just until al dente; begin tasting for doneness halfway through the recommended cooking time.

                While pasta is boiling, saute mushrooms in bacon fat 3 to 5 minutes until soft. Add scallions and Dill Cream Sauce, and heat through. Toss pasta and sauce together.

                Divide pasta among 4 plates, and top each with 1/4 of the crab meat and bacon. Garnish with chopped parsley and lemon wedges.

                Notes: 518 West serves this dish over red pepper pappardelle, but any wide pasta, like fettuccine, may be substituted. Use portobello, shiitake or oyster mushrooms or a combination.

                Makes 4 servings.

                Per serving:
                fats, 60 grams (45% of calories);
                calories, 1,189;
                cholesterol, 247 milligrams;
                carbohydrate, 107 grams;
                fiber, 5 grams;
                protein, 53 grams;
                sodium, 1,242 milligrams


                DILL CREAM SAUCE
                From 518 Italian CafÈ, Raleigh, NC

                1/2 cup dry white wine
                1 1/4 cups clam juice
                1 1/2 cups chicken stock
                2 tablespoons chopped shallots
                3 1/2 cups cream
                2 tablespoons dill
                1 tablespoon cornstarch
                3 tablespoons water
                Salt and pepper, to taste

                Put wine, clam juice, chicken stock and shallots in a large pot and bring to a boil. Continue to boil until liquid is reduced to about 1/4 its original volume (you should have about 3/4 cup of reduced liquid).

                Add cream and dill, and bring to a boil, stirring frequently. Thoroughly mix cornstarch and water, and whisk into sauce. Boil briefly to thicken sauce, then remove from heat. Season with salt and pepper. Makes about 1 quart sauce.

                1. re: ediblerock

                  yes, that is the version I gave Greg...the one I posted is slightly different (and a little richer as the cream is reduced as opposed to thickening the sauce with cornstarch)

                  the calorie count should never be posted..hahaha..

                  and Mr Edible rock, please let me know next time you are in..


                  1. re: 518West

                    Thank you both for generously posting the recipes. This is going to be my next dinner. Yum!! And I'm looking forward to buying some of your fresh pasta one of these days.