Live, Love, Pasta!

NEW! Llanerch is now featuring handmade pasta. Our Ravioli, Fusilli and Pappardalle pasta is handmade by Antonietta Pendleton. She makes the dough and filling from scratch using the freshest ingredients. Antonietta makes pasta for other restaurants including the White Dog Cafe in Wayne. Come try one of our three dishes on the Ala Carte Dinner menu featuring the handmade pasta.

MEET THE MASTER BEHIND THE PASTA

Antonietta Pendleton is the retired chef/owner of Antonietta’s Italian Specialties, and is an active member of ACF Professional Chefs Association of South Jersey. After receiving her education in Marana and Roma, Italy, she opened her first Italian restaurant and over-the-counter sales facility for her pasta products in 1958 in Philadelphia. Over the years, she opened an additional restaurant and over-the-counter retail outlet and catering operation. In 1975, she closed both restaurants and catering operations and focused on manufacturing and marketing her pasta products. In 2010 Antonietta was a CEC, honorary inductee into the prestigious American Academy of Chefs Society. Antonietta now produces pasta orders for local businesses around Philadelphia.

APPETIZER
Handmade Goat Cheese & Spinach Ravioli
Asparagus Tips, Browned Butter

Ravioli are a type of filled pasta composed of a filling sealed between two layers of thin egg pasta dough and served in a sauce. The Ravioli is filled with a creamy Goat Cheese and soft Spinach. The Ravioli is pan fried in brown butter for the perfect texture and bite. The dish is perfect as an appetizer but could also be enjoyed as an entree.

ENTREE

Handmade Fusilli Pasta
Veal & Beef Bolognese

 

Fusilli are long, thick, corkscrew shaped pasta. The word Fusilli comes from fuso, as traditionally it is "spun" by pressing and rolling a small rod over the thin strips of pasta to wind them into a corkscrew shape. You won't regret indulging in this rich hearty dish. The fresh pasta is a great match for the meaty sauce.


Handmade Pappardalle Pasta
Sautéed Shrimp, Broccoli Rabe, in a Red or White Sauce

Pappardelle are large, very broad, flat pasta noodles, similar to wide fettuccine. The name derives from the verb "pappare", to gobble up. Red or White Sauce? You can't go wrong either way. You can go with a tangy Red Tomato Sauce or our creamy cheesy White Sauce. Both sauces taste great with the plump Shrimp and fresh Broccoli Rabe.