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At Fatigati's, a World-Class Chef Keeps the Pasta Fresh

Chef Greg Fatigati has worked at the finest restaurants in Italy and as an instructor at the Culinary Institute of America. Today, he makes fresh pasta every day at Fatigati's Fresh Pasta in Portsmouth.

The words “fresh pasta” on the menu at Fatigati’s Fresh Pasta in Portsmouth aren’t just to sound nice.

This is hand-made pasta, made fresh daily by Chef Greg Fatigati, who opened his shop at 1965 East Main Road in the summer of 2012 and has steadily attracted customers who appreciate authentic Italian cuisine — and the convenience of taking it home for family dinner.

“We have a lot of options here at Fatigati’s,” Fatigati said.

On Fatagati’s Web site, it states Fatigati learned to cook alongside his father and grandparents in the family restaurant outside Pittsburgh. His father taught him the disciplines of being a chef, his grandmother let him stand with her as she made the pasta each day.

Today, he brings to Portsmouth the same tradition and care his family instilled in him. But he also brings to the table a career that includes time at top restaurants in Florida and Italy, working alongside chefs like Andrea Hellrigl at Villa Mozart in Merano and in New York City’s Palio; teaching as a Chef Instructor at his alma mater, the Culinary Institute of America in Hyde Park, where he taught in three of the school’s four restaurants and helped to develop the first nutritional restaurant in the country.

He was Faculty Member of the Year in 2004, he was Associate Dean for Culinary Arts, has overseen revisions to the 8th edition of “The Professional Chef” and consulted for Disney, Marriot Hotels, Wolfgang Puck Soups, and on and on.

But enough of his rockstar chef background. At Fatigati’s, this is the essence of all that experience distilled into fine sheets, tubes, strands of fresh pasta that you can have custom made depending on your needs.

There’s egg or spinach fettuccine.  There’s linguini, vermicelli, stracci, rigatoni, gnocchi, cavatelli, stuffed pasta, and “Meat-a-Balls.”

Add your ragu: carbonara, Bolognese, pesto Genovese, abriata (Angry Sauce) and the tre formaggio — alfredo style sauce with cracked black pepper, parmeasan, fontinella and romano.

Come in for dinner. Grab something from the take-out coolers. Pick up some homemade sauce or dressings to compliment your own cooking.

You can stop in for lunch, too, and walk away with a sandwich for under seven dollars.

Fatigati caters events and on Friday, he was busy getting prep work done for Friday night’s dinner. The aroma of pomodoro sauce sweetly filled the air.

“Fridays are always a good dinner time and we have a few orders people called in advance to get ready,” he said with a hurried tone in his voice. "I'm so behind."

He was too busy to answer more questions, but, Fatigati did agree to a video demonstration of how he makes some of the varieties of pasta that is made each day.  Keep your eyes peeled for that to happen.

Until then, consider giving Fatigati’s Fresh Pasta a try some night when the pickings are slim in the fridge. 

Fatigati’s is open Tue-Sat, 10 a.m. to 8 p.m. and on Sunday from 11 p.m. to 6 p.m.

For more information, you can visit www.fatigatisfreshpasta.com or find them on Facebook.

Know of another local business that deserves a writeup? Email me at mark.schieldrop@patch.com

 

M Jernstedt February 10, 2014 at 11:17 AM
Had the best marinara sauce I ever tasted. Also try the meatballs.

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