We make our pasta fresh, in-house, and cook it to order, every order.
We take pride in our fresh, house-made pasta, crafted daily from scratch using locally sourced eggs whenever possible and premium 00 and semolina flours imported from Italy. Our artisan pasta features the ideal chewy texture and authentic flavor, offering a true taste of traditional Italian cuisine in Asheville.
To accommodate dietary needs, we also offer gluten-free spaghetti, house-made potato gnocchi, and gluten-free pizza crust as allergy-friendly Italian alternatives, ensuring every guest can enjoy the richness of our culinary heritage.
Meet the Pasta Maker
In classic Italian cooking, the shape of pasta is key to how it holds sauce. Thick, hearty sauces pair best with robust pasta shapes featuring deep grooves, while delicate sauces are best cradled by lighter, finer pastas.
At Strada, we use a state-of-the-art Italian-imported Italgi Pasta Machine—one of only three of its kind in the U.S.—to craft a rotating selection of 15 unique pasta shapes, each designed to elevate flavor and texture in every dish.
Spaghetti
The most popular pasta shape in the world originated in Sicily.
We produce it in two sizes of thickness— Spaghetti #10 & #12—and serve it in many dishes, from Chicken or Eggplant Parmesan to Mussels & Shrimp Pasta to specials, like this carbonara dish.
Mafalda
Mafalda pasta is like lasagna noodles with curly ridges on the edges, only much thinner. It pairs great with thick and meaty sauces. Try it with our Mafalda Burrata or Chicken Piccata.
Trottole
Trottole are small spiraled pastas that are great for soup, pasta salad, and pair well with rich creamy or hearty sauces.
Creste di Gallo
Creste di Gallo translates to "rooster crest" or "coxcomb" and is characterized by its curved, ruffled, and tubular form, which is designed to capture sauces effectively. The pasta's unique shape is well-suited for various sauces, from creamy to spicy, and can be used in pasta dishes, soups, and salads. Sample it in our Short Rib Bolognese and Creste alla Panna.
Linguine
Linguine might look like a fettuccine knockoff, but its oval shape and thinner width make it a standout for lighter seafood pasta dishes. We sometimes make it with squid ink (pictured here in our Portofino).
Ravioli
Who doesn’t love the versatility of the stuffed, pillow-like dumplings that are Ravioli? Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine.
