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We’re Introducing A New Kind Of Pasta To Our Menu: Egg-dough Pasta

Pasta is so much more diverse than most people know and we want to bring you a real, authentic variety. Starting this week, Due’ will be offering you four types of pasta to choose from: classic pasta, our own “healthy pasta”, gluten-free pasta and now egg-dough pasta.

Let us tell you a bit more about pasta and the various types you can choose from at Due’ only:

1. Classic Pasta:

Classic pasta is the pasta you are likely used to (though making it fresh everyday like us makes a big difference). It is made with traditional durum wheat flour, also known as semolina. It’s the classic pasta taste you’re likely used to but made fresh everyday, the authentic way, with high-quality, sustainable grains.  We offer classic pasta in paccheri, spaghetti, fusilli and bucatini right now.

2. Healthy Pasta:

You may be thinking this is a miracle, and you’re (almost) right! Healthy pasta is made from own our proprietary formula that combines eight different types of grains and bean flours. The result is less carbs, more proteins, and more vitamins and fibers, while still maintaining an Italian texture and the "al dente" bite we love of traditional pasta. This is something you can only enjoy at Due’! We currently offer healthy pasta in campanelle and spaghetti.

3. Gluten-free Pasta:

Here’s another exclusive creation of ours to give a wide variety of choices so everyone can enjoy quality, authentic pasta. Our Italian pasta texture and taste comes also in a gluten free form that anyone conscious of that can enjoy. Right now, Rigatoni comes gluten free!

4. Brand New: Egg- dough Pasta:

We’re now adding a fourth pasta option: egg-dough pasta. In Italian, it’s known as “pasta fresca all'uovo”. This type of pasta contains egg and low-gluten flour which is much different from the semolina used in classic pasta. It is never dried and is made fresh. Thanks to the egg addition, it cooks in half the time and the texture is much softer. This type of pasta has a different history than classic durum wheat pasta. It originates from the northern regions of Italy, in particular, the Emilia Romagna region. Other classics that come from the region are bolognese, lasagne, tagliatelle, and tortellini, which are often made of or paired with egg-dough pasta. Egg-dough pasta can come in many shapes but the most common are tagliatelle, fettuccine, ravioli, and lasagne. Right now at Due’ we are offering egg-dough Tonnarelli, or Spaghetti alla chitarra. This shape is commonly used in central Italy, the Lazio and Abruzzo region. It is the perfect pairing for our new Cacio & Pepe sauce. In a few weeks, we'll offer a new shape to keep things fun!

Egg-dough’s unique taste, texture, and freshness is something that will reinvent pasta for you and add a new exciting option to create an amazing dish each time you come in. We’re excited to be continually offering new options and a taste of real Italian culture!

 

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New to the Menu: Cacio e Pepe

A little taste of Roman history and cuisine is now at Due':

This week we're introducing a brand new dish to the Due' menu that is as unique as it is simple and powerful. This is a dish for you "foodies" who love the culture and intention behind cuisine.

Cacio e Pepe is a Roman dish that dates back to the Roman Empire as one of the most 'ancient' dishes of Italy. It's name simply translates to "cheese and pepper" but that doesn't mean it's taste is just simple. Yes, it's main ingredients really are just cheese and pepper. But because it's ingredient list is fairly short, that means the taste and experience of the dish relies on the quality of those ingredients.  Here is where we've paid special attention to detail.  When crafting this dish, we searched for a few months in search of the perfect cheese combination. We've decided on the flavorful combination of Pecorino Romano DOP aged for sixteen months and a Parmigiano Reggiano aged twenty-four months to create a rich, velvety and creamy sauce that is a wonderful based for our selection of peppers.

For our peppers, we were specific and intentional as well. The sauce is topped with freshly toasted and cracked black Tellicherry which is known for its woodsy and zesty notes and Sarawak pepper which brings in musky, and slightly liquorice aromas.

The resulting flavor of this combination is anything but simple. When you try it, you'll understand why this has been an Italian favorite for literally thousands of years.

Cacio e Pepe is now on the menu for you to enjoy!

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New to the menu: Italian classics done in a fresh, modern way

New to the menu: Italian classics done in a fresh, modern way

Everyone loves a bit of nostalgia...

There are plenty of traditional Italian dishes that hold memories and live-long comforts for people around the world. Eggplant Parmigiana is, arguably, one of those. It’s a staple but “staple” doesn’t mean stagnant.

At Due’, we’ve taken an authentic “Melanzane alla parmigiana” Sicilian recipe and served it to Seattle with modern style.

To appreciate something, know where it comes from:

Melanzane alla Parmigiana, or Eggplant Parmesan as we call it here, is a southern Italian classic. We take our inspiration from the Sicilian tradition (not picking sides on the original origin for you fellow Italians!). We stick pretty close to the original you’re likely familiar with, preferring to not fix what is absolutely not broken. Eggplants are sliced thin and pan fried in olive oil. We layer the slices with tomato sauce and cheese and bake it in the oven all together. We make a slight deviation here from the “norm”and throw in a Sicilian touch of Caciocavallo cheese.

It sounds simple but we promise, the result is nothing less than exceptional. As always, we rely on quality ingredients that speak for themselves for outstanding taste.

This is the perfect, crowd pleasing appetizer.

We’d like to think of it as a work of art but not for a “night out” price.

Our Eggplant Parmigiana is just $7.70 at Due’ Cucina starting this week.

 

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