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Pasta

$6.00

8.50 ounces

Fresh, simple, and authentic pasta using the finest Italian flour along with locally sourced eggs when available. 


Ingredients: “00” Flour, “00” Semolina, Olive Oil, Eggs, Salt and Water. 
  • Macaroni: Often referred to as elbow macaroni. Small, narrow tubed pasta. Ideal for baked pasta dishes, soups, and pasta salads.
  • Spaghetti: Long, thin, solid cylindrical pasta. Pairs well with lighter, more delicate sauces.
  • Tagliatelle: Long, flat ribbons similar in shape to fettucine. Pairs well with rich, creamier sauces.
  • Mafaldine: Ribbon-shaped pasta with wavy edges on both sides. 
Please store pasta in the refrigerator because it does contain eggs.

Onda Pasta

When Andrea Onetti of Onda Pasta left Honolulu in 2017, he left a pasta-shaped hole in our lives. But after helping develop pizza and pasta recipes for a friend’s restaurant in Rome, Piccolo Buco (Italian for “small hole”), as well as working in spots around Seattle, Onetti is now back in Honolulu, serving and selling pasta at farmers markets. At a recent Saturday Kaka‘ako Farmers Market, he and his father, who splits his time among Rome, Honolulu and other places (#livingthedream), were selling fresh pasta to take home and cook. Shapes included a wide, flat tagliatelle; ridged, tube-shaped rigatoni; and a green spaghetti made with spinach (all $8 for 8 ounces). And at the market, Onetti was cooking up pastas on the spot, such as breakfast gnocchi sauteed in brown butter with MA‘O arugula and Portuguese sausage, topped with a fried egg ($12); spaghetti al ragu ($10); and spaghetti in a (vegan) zucchini cream ($10).

Onetti, who is originally from Rome, near Termini station, says that since closing Onda Pasta, he “always thought about reopening because even after almost two years, I had people asking me for fresh pasta.” So when he returned to Honolulu to be close to his daughter, reopening Onda Pasta was practically a given.

“Life is a combination of pasta and magic,” reads a Federico Fellini quote written on Onda Pasta’s menu. With Onda Pasta back, we have a little more pasta and magic in our lives.

Photo credits: Martha Cheng
Written by: Martha Cheng

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