Pasta—a food for all seasons

Press, 25 July 1985, Page 15

Pasta—a food for all seasons

Pasta has a lot going for it. It is quick and simple to prepare, economical and can be served in a multitude of ways. It cooks in less than five minutes, the sauce taking a little longer. You can invent your own special sauce, or save time with one of “Pasta, Pasta’s” wide range of sauces. Jacqui already stocks such tempting sauces as marinara, bolognese, car-

bonera, asparagus, mushroom, chicken liver, pesto and smoked salmon, made daily. Pasta is also flexible. It can be served as a main course, as an accompaniment, or as a salad with dressing. Jacqui says that pasta goes well with casserole dishes and is an ideal alternative to the meat-and-veges meal. Neither is pasta a gourmet food only. Children love

the different shapes and styles and Jacqui is even offering coloured and flavoured pasta. Beetroot, tomato and spinach are already in stock and she continues to experiment. Far from its fattening image, fresh pasta is actuality a healthy food. Commonly used by marathon runners and joggers, it does not contain salt or preservatives and its high egg content makes it a

high energy food, as well as a good substitute for meat. The ease and protein of a pasta dish makes Jacqui firmly believe that pasta will appeal very much to the busy or active person. To complement a fast lifestyle, “Pasta, Pasta, etc.” also stocks accessories to save customers scouring for the finishing touches. Marinated olives, loose parmesan cheese, and imported olive oil, are all available

with more lines on their way. An instruction sheet is available, and an adult portion of pasta is about 150 g. This proves extremely economical at 95 cents for IOOg. Jacqui has placed the pasta-maker in full view so customers can watch the fascinating manufacturing process while they wait. She thinks it is the only such machine in the country.