Yasunobu Okito. co-owner of Pasta Plus, makes pasta from scratch.
Photo by Mark Pynes
Out beyond the basic meatballs
It was like a terrific dream. Oodles of noodles
flowing from machines in a clean, spacious room.
White-aproned characters behind a windowed
counter scuttled about taking and retrieving orders.
A pasta lover's heaven.
This was no dream, however, but Eugene's
"Pasta Plus,” a local version of the latest take-out,
fast-food, gourmet craze. This shop caters to the true
connoisseur of pasta — no Spaghetti-O's for these
folks.
Susan jones, one of the shop's owners, says that
since opening last year Pasta Plus has attracted work
ing people who don't have a lot of time to cook.
Several local restaurants, including Tino's, the Ex
celsior Cafe, the Cafe Central and Jo Federigo's, also
feature pasta from the store.
Jones encourages students to take advantage of
Pasta Plus's wares, which include six flavors of pasta
(egg, whole wheat, spinach, tomato, beet and fresh
herb); three kinds of sauces (marinara, mushroom
cream and pesto); wine, beer and cheese.
"Pasta is a quick, inexpensive, gourmet meal,"
says Jones. A pound of the luscious noodles costs on
ly $2.05 and serves four people. Likewise the* sauces
can be bought in either 8- or 18-ounce quantities for
less that $5.
All this is very interesting you say, but you want
to get into the act yourself? Never fear; you need not
succumb to the fast-food trap.
Pasta-makers ranging in price from $20 to $45 are
available in most kitchen departments and specialty
stores. The devices require some patience but can be
mastered with perseverance and a good pasta
cookbook. (The Sunset version is a winner).
If you're doing the cooking, keep in mind that
there are many exceptions to Aunt Rosa's basic
spaghetti and meatballs. Beaten raw egg is the secret
success to Carbonara, a delicious sauce made with
Italian sausage and parmesan cheese.
A gourmet treat that is a bit less complicated is
Sauce Alfredo, a basic cream, butter and parmesan
cheese conglomoration. It's simple to make but
gastronomically delightful.
Despite all that has been said about serving pasta
in the familiar surroundings of home, it should be
mentioned that Eugene restaurants do offer some
great pasta.
The Excelsior Cafe is featuring linguine with crab
sauce during November. Tino's Spaghetti House of
fers a variety of pasta and sauces, allowing diners to
put together their own dream meals. Tagliolini, a
pasta dish with cheesy sauce and pine nuts is
featured at the Cafe Central.
Some large and economical pasta deals can be
found around town, in addition to simple items on a
menu. An all-you-can-eat special every Thursday and
Tuesday night is available at The Spagetti
Warehouse. Jo Federigo's houses a "spaghetti bar,"
with eight kinds of sauce and several choices of
pastas. It's a pasta-lover's version of a salad bar with
many- different options.
Pasta is delicious, substantive, and here in
America to stay.
As the experts say, "To know pasta is to love
pasta."
Kim Carlson
Tropics are
mere sip away
Who has the best pina colada in
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After all, rum has played a signifi
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this country. Who can forget their
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triangular trade route, that lurid
tale of slavery, molasses and New
England high finance?
In order to gain some perspec
tive on the task, to find a place
from which to gaze and brood,
logic dictated the swanky Encore
Room, high atop the Hilton Hotel
overlooking beautiful, glimmering
downtown Eugene. The feline
waitress (back in her hot pants
despite rough public relations
way back when) smiled coquet
tishly and placed the first
specimen on the table. It was a
spectacular thing, this creamy
slush in a bulging glass, poised
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formica amid a swirl of reflected
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a slice of pineapple curled over
the lip of glass.
"Candy," the investigator’s aid
remarked. There was another long
sip accompanied by an uncomfor
table sensation of posing for a
Caribbean travel poster. "It tastes
like candy," she said again, a
forlorn smile straightening to
scientific exactitude. Candy
maybe, but what's really in it?
The waitress was summoned.
She didn't know exactly, and in a
speedy, nylon swish,.departed to
consult the bartender.
She prefaced her list of ingre
dients by stating that they were
mixed in a gallon container.
Pause. And the ingredients were:
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frozen orange juice, half and half,
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must be noted, Monarch is not
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ot rums - CTontinu^d on Page 8B
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