Dave's Fresh Pasta

Dave fresh Pasta has great subs, a little expensive but quality ingrediants and a balance of flavor, sweet, spicey, salty, acidity. At the end of the day makes the Italian for me, toasted or not. REPLY (50 Replies) (by porkisgood, created May 15, 2011)

OMGott!! We have just died and gone to heaven. And at Dave's Pasta no less. I am an absolute Cubano fanatic and , aside from Chez Henri, whose Corinne Moro(sp.) introduced their great Cubano creation, I have NEVER had a Cubano so good as that at Dave's.
Artisinal Sourdough type bread, spice and herb roasted pork, black forest ham, thin slices of pickle, gruyere and choptle aioli. The bread was...+READ OMGott!! We have just died and gone to heaven. And at Dave's Pasta no less. I am an absolute Cubano fanatic and , aside from Chez Henri, whose Corinne Moro(sp.) introduced their great Cubano creation, I have NEVER had a Cubano so good as that at Dave's.
Artisinal Sourdough type bread, spice and herb roasted pork, black forest ham, thin slices of pickle, gruyere and choptle aioli. The bread was sliced a bit too thick but otherwise, each element was perfectly in balance and each could be clearly tasted. Grilled in panini press but not squished thin.
Unbelievable.What an absolute thrill! :-)-COLLAPSE / REPLY (158 Replies) (by opinionatedchef, created February 7, 2011)

»Dave's Pasta In Davis Square, Somerville; What IS My Problem??

Well, I think I have just realized that it can be a disadvantage to be an 'old-time Boston foodie.'(translation, someone who has been a foodie/food professional in Boston since 1971.) The disadvantage that I have realized is this- sometimes food institutions change (for the better) AND you don't hear about it. So you go along your foodie life, making your foodie rounds, learning about brand new...+READ Well, I think I have just realized that it can be a disadvantage to be an 'old-time Boston foodie.'(translation, someone who has been a foodie/food professional in Boston since 1971.) The disadvantage that I have realized is this- sometimes food institutions change (for the better) AND you don't hear about it. So you go along your foodie life, making your foodie rounds, learning about brand new businesses and products, but not discovering the improvements made on an old institution.

Dave's Pasta is an 'institution' in my mind. But what is in my mind is a little pasta shop. And I'd never gone there because for the past 25 years, I have preferred( and still do) the soft and silky non-extruded pasta from Medford's Bella Ravioli. But as I discovered last week, upon beginning my monthly Dave's Pasta benefits from a WGBH auction item, what was once a little pasta shop is now a BIG Formaggio type business with tons of diverse product. My my my. Has anyone sampled a LOT of Dave's sauces and pasta flavors, and come up with favs? Thanks much.-COLLAPSE / REPLY (58 Replies) (by opinionatedchef, created November 3, 2010)

Dave's Fresh Pasta in Davis Square has a good collection of local meats. Their weekly newsletter updates their inventory, which includes some frozen and some fresh items. Fresh fish is from the Globe Fish Company (Boston), beef [both fresh and frozen; described as: beautiful, local, all natural, pasture-raised, grass-fed) is from River Rock Farm (Brimfield, MA). They also carry organic veggies...+READ Dave's Fresh Pasta in Davis Square has a good collection of local meats. Their weekly newsletter updates their inventory, which includes some frozen and some fresh items. Fresh fish is from the Globe Fish Company (Boston), beef [both fresh and frozen; described as: beautiful, local, all natural, pasture-raised, grass-fed) is from River Rock Farm (Brimfield, MA). They also carry organic veggies from several MA-based farms, including Verrill and First Root (Concord) as well as Enterprise (South Deerfield, MA). Eggs from Chip-In Farm (Bedford, MA). Anyway, you get the idea. Check out their webiste, and specifically their "Fresh This Week at Dave's" newsletter.-COLLAPSE / REPLY (37 Replies) (by redelephant, created August 10, 2010)