Gourmet Texas Pasta      

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2013 Wells Branch Parkway Suite 119 in North Austin

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Kalamata Black Olive

These recipes represent some of the many possible ideas for you to utilize this exquisite pasta.  Try some of these and embellish them with your own personal touch.  Explore the Pasta-bilities!

 Black olive Fettucine:  This pasta is my new favorite.  Take some good pitted Kalamata olives and slice into quarters.  Crumble some real sheep’s milk Feta cheese into small pieces.  Slice a lemon into thick slices for garnish and squeeze the juice of another and reserve.  Cook the pasta 8 minutes, drain and toss with some olive oil and some of the liquid you cooked the pasta in.  Toss in the olives, and the lemon juice.  Place in a large serving platter and sprinkle the Feta over the top.  Garnish with the lemon slices and be bold and add some chopped fresh mint leaves as well.  Grind some black pepper over all and wow this is a vegetarian feast!

Tikki and Kalamata Olive Fetuccine - If you have bought some Chicken Tikki or Schwarma from the local Mediterranean restaurant and brought home the leftovers, then they go GREAT with black olive pasta.  Cook the pasta, add some lightly sauteed onions and the leftover chicken and toss with the cooked pasta.  Add some Feta and spinach leaves and serve.

Pasta Surprise Calzone:  This one takes some work but it is spectacular.  If you have some leftover pasta from the first recipe here, then toss with extra olive oil and mix in some ricotta and extra feta.  Take about a pound of a nice whole wheat bread dough and roll it out into a circle about ten inches across.  Place the pasta mixture on one half, keeping an inch from the edge.  Fold over the other half and crimp the edge, put two slits in the top and place on a baking sheet.  Bake at 400 until well browned and serve.