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Mafaldine Pasta (Onda Pasta)

$7.00

946 left

Andrea Onetti is an Italian-born chef who studied in Rome to become a pizzaiolo. He furthered his education at Seattle Culinary Academy while working in different restaurants around the city, including the Italian restaurant Barolo. In 2011, he moved to Hawaii and six months later, Onda Pasta made its first appearance in the Hawaii food scene. He believes that with hard work and love, you can create a highquality product that's also affordable. His pasta is always fresh and he keeps his recipes simple and authentic, just like the way his grandma used to.So Onda Pasta only uses the finest Italian "00" flour to create their beloved pasta. It's a combination of "00" flour and "00" semolina along with locally sourced eggs when available. This allows for silkier dough and maintains a chewiness when the pasta is cooked. Each package contains 8.5 oz of pasta and is 2 portions.

Onda Pasta

Andrea Onetti is an Italian-born chef who studied in Rome to become a pizzaiolo. He furthered his education at Seattle Culinary Academy while working in different restaurants around the city, including the Italian restaurant Barolo. In 2011, he moved to Hawaiʻi and six months later, Onda Pasta made its first appearance in the Hawaiʻi food scene. He believes that with hard work and love, you can create a high
quality product that's also affordable. His pasta is always fresh and he keeps his recipes simple and authentic, just like the way his grandma used to.

So Onda Pasta only uses the finest Italian "00" flour to create their beloved pasta. It's a combination of "00" flour and "00" semolina along with locally sourced eggs when available. This allows for silkier dough and maintains a chewiness when the pasta is cooked.

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