accolades
Atlanta Journal-Constitution
SHORT ORDER - QUICK TIP
By Elizabeth Lee for the Journal-Constitution
A (very) fresh approach to pasta
Eating pasta made fresh daily once meant dining at an upscale restaurant. No more. Via Elisa, open just a few months in northwest Atlanta, hand-makes pasta with such premium ingredients as porcini mushrooms, sheep's-milk ricotta and organic eggs, for sale to consumers as well as restaurants.
That quality shows in lovingly crafted tortelloni filled almost to bursting with porcini lightly coated with bechamel sauce, and in the unexpected citrusy burst of tortelloni filled with ricotta and lemon zest. No water is used to make the dough, which means the pasta holds together beautifully after cooking. Other varieties include a selection of cut pastas like fettuccine, and 10 filled pastas.
Owner Elisa Gambino, who lived in Italy for 16 years, returned there to study pasta making. Her shop offers the complete lineup, with prices ranging from $7 to $15 a pound. Other stores that carry a selection are Star Provisions, Salumeria Taggiasca and Market One, all in Atlanta. Via Elisa stocks a small supply of pasta for impulse buyers, but to choose from the complete menu, you'll need to order a day in advance. 404-605-0668, www.viaelisa.com .
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