I remember in his book, Medium Raw, Anthony Bourdain said something along the lines of, An over ambitious, vegetable-full pasta is usually cheaper than an classic simple pasta, why are we paying the extra money? What are they doing to our food?

Cloudeer is a big pasta fan, but I don’t go out for pasta often because I already know how to make a good pasta, however I just wanted to try a good traditional pasta. Try not over doing the sauce and Fat cheese (feta) please? 

Since March this year, my classmate Andrea — a handsome Italian boy, has told me I must try his uncles restaurant Da Guido La Pasta Melbourne. Andrea makes fresh pasta every morning and said: WE ARE TRUELY AUTHENTIC and we are THE BEST TRADITIONAL ITALIAN RESTAURANT ON LYGON ST. (What he means is, although many try to replicate and create an authentic traditional pasta, many fail in Melbourne.)

I have been to Da Guido La Pasta Melbourne a few times already, usually opting for lunch time because —

a) it is almost always booked out, and

b) they offer an incredible special lunch set for a very generous price, which comes soup (Also home made. Also amazing) a pasta, home made bread (Again. Amazing), a salad as well as a coffee. All for around $24 per person!

c) They don't use any artificial colours and flavouring

I usually older one of two vegetable pastas-Spaghetti with tomato, garlic, extra-virgin olive oil and basil and Fusilli with garden fresh vegetables. Spaghetti with tomato and basil is daily fresh spaghetti pasta with fresh tomato and some good quality salt, then they put fresh basil on the top, that’s all!  Simple and delicious. 

The second is Fusilli with garden fresh vegetables. This pasta consists of fresh Fusilli and zucchini, pumpkin and seasonal vegetables. This dish tastes like a sunny day, very warm and sweet, often reminding me of some great field foods 

I want you to go to their website and take a look for yourself. Have a look at the menu, it really is a good menu, with only ten main courses, showing true confidence in their recipes. 

If you love drinking, I highly recommend a look into the wine list as well!

波登：加一堆材料的義大利麵通常比一盤簡單道地的義大利麵還要便宜，基本上，你是付額外的錢，請人不要胡搞你的食物 。— 《半生不熟》

Cloudieer是義大利麵迷，每週在家裡的廚房煮上兩三道義大利麵是常有的事，所以在外出用餐的日子，除非在「沒有素食的東西」或是「這間餐廳值得一試」的情況下，我通常是不會點義大利麵，一是盡量不吃麵粉跟蛋（新鮮的義大利麵是用蛋跟麵粉製成，純素者跟Gluten free的人要特別注意），二是很怕送上來是冷凍蔬菜的紅醬義大利麵（你永遠不知道）。

今年三月時，班上最英俊的義大利同學Andrea 邀請我去他舅舅的餐廳Da Guido La Pasta Melbourne用餐，他說店裡的義大利麵，是他在每天早晨新鮮現做的，非常美味，同時Andrea也用非常憤怒語氣指Lygon St這條有小義大利街之稱上的店全是假的，只有他們是真正的義大利餐廳。

店裡販售兩種素食的義大利麵，番茄義大利麵 — 傳統麵條配上新鮮打碎的蕃茄與一些好鹽、大蒜、橄欖油，以及一片羅勒，是絕無畫蛇添足、簡單大方的美味；時蔬螺旋麵 — 螺旋麵配上南瓜、櫛瓜與時令蔬菜，這道菜讓我想起南方料理，非常地溫暖，吃下一口溫潤甘美的蔬菜與螺旋麵，你會忍不住幻想它們是從充滿陽光的地方鎖採集而來。

我已經造訪這間店好幾次了，晚上的生意非常好，所以我通常中午來用餐，非常推薦午間特餐：一份義大利麵、濃湯（非常美味）、自製麵包（超讚）、沙拉、咖啡，只要24元。

這間餐廳只販售十道主食，這樣的自信也是我喜歡這裡的原因，去他們的網站看看吧，真是精挑細選出的經典菜單；若你喜歡品酒，我一併推薦他們的酒單，應該說，請他們推薦你餐酒吧！

本單位一向不食用生冷及咖啡，所以我們不點套餐，單點義大利麵仍附贈湯品和自製麵包。

Spaghetti with tomatoes and basil 16

Fusilli with garden fresh vegetables 19

Da Guido La Pasta Melbourne

130 Lygon Street, 

Carlton VIC 3053

03 8528 4547

Open 12:00pm - 15:00pm, 18:00pm -  23:00pm

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