Vancouver’s Newest Pasta Obsession Just Arrived
Get ready, Vancouver pasta enthusiasts! A new haven for all things noodle-related has officially opened its doors, promising an unforgettable journey through the delightful world of fresh pasta. Angela Pastificio, nestled at 1869 Powell St., is swiftly becoming the city’s go-to destination for artisanal, handcrafted pasta that will transport your taste buds straight to Italy.
A Chef’s Passion Project Comes to Life
Angela Pastificio is the brainchild of chef-owner Calvin Vogstad, whose deep-seated love for pasta has finally found its own home. Consequently, the menu at Angela Pastificio reflects Vogstad’s lifelong obsession, transforming his culinary passion into an everyday reality for diners. “I opened this restaurant because I wanted to show off my love for pasta,” Vogstad explains with genuine enthusiasm. “Moreover, I wanted to explore my family’s history going back to Italy 100 years ago. It’s something that we’ve become disconnected with, for a time. And it’s been incredibly rewarding for me to go back and revisit that through cooking.” This personal connection truly shines through in every dish.
From Esteemed Kitchens to Solo Success
Angela Pastificio marks Vogstad’s inaugural solo venture, a significant milestone in his culinary journey. Prior to this, he honed his skills at the acclaimed La Quercia & L’Ufficio under the tutelage of chef Adam Pegg. Now, he’s joined at Angela by co-chef Nolan Bayliss, who also boasts experience from La Quercia, creating a powerhouse team dedicated to pasta perfection. Together, they bring a wealth of expertise and a shared vision to this intimate 20-seat restaurant.
Northern Italian Roots Meet Pacific Northwest Flair
Vogstad’s culinary philosophy, deeply rooted in classic Northern Italian cuisine, receives a contemporary spin at Angela Pastificio. However, he also embraces the vibrant local produce, seamlessly blending tradition with innovation. “My cuisine is based on traditional Italian food,” he says, “but also incorporating Pacific Northwestern elements and the beautiful things that grow around us to show off both sides.” This unique approach results in dishes that are both comforting and exciting, offering a fresh perspective on beloved Italian staples.
The Pasta Tasting: A Culinary Showcase
While Angela Pastificio offers an enticing array of snacks and salads, such as the delicate Scallop Crudo ($21) and the savory Anchovy Toast ($15), the true star of the show is undeniably the pasta tasting menu. “Really, the showcase is the five or six handmade pastas that you won’t see anywhere else,” Vogstad proudly declares, highlighting the ever-evolving nature of their offerings. Therefore, each visit promises a new discovery.
Early Favorites Captivating Diners
Despite being in its nascent stages—Angela officially opened its doors in May—a few early favorites have already emerged, captivating diners with their exquisite flavors and textures. One such standout is the Beet and Ricotta Casunsiei ($33), a delightful stuffed ravioli filled with roasted beets, creamy ricotta, and rich Parmesan cheeses. “It’s a very traditional pasta from Trentino, which is in the north of Italy,” Vogstad explains. “It’s served in a brown butter that we make to order flavored with poppyseed.”
Another highly acclaimed dish on the fresh pasta menu is the Tagliarini Duck Ragu. “It’s a long, hand-cut noodle from the north of Italy that we serve with our duck ragu,” he describes. “So, it’s duck legs that have been braised for a very long time, with red wine, rosemary, lots of sage and a little bit of tomato as well. It kind of melts into the noodles nicely.” These dishes exemplify the restaurant’s commitment to quality and authenticity.
Unwavering Commitment to Pasta Perfection
The fresh pasta offering, including a lavish seven-course Pasta Tasting option for $89, will be continuously refreshed to align with demand, seasonal availability, and the freshest ingredients. Nevertheless, Vogstad assures guests of one constant: the best pastas in Vancouver. “And that’s what we’re super excited to be cooking for them,” he affirms. Situated in the former Straight & Marrow restaurant space, Angela Pastificio has already garnered significant buzz within the local food community.
“People’s reception to the restaurant has been really incredible. It’s something that we never could have guessed would happen,” Vogstad shares, expressing his immense gratitude. “It gets me super excited because it’s everyone’s love of pasta, which is the core of this place, and the core of me, as a person. I just love making these dishes.” The restaurant, Vogstad concludes, has already filled him with an overwhelming sense of pride. “Pride over not only the food, but the place that we’ve created. And the community that is beginning here. And that’s totally a tribute to everyone involved.” So, when will you experience Vancouver’s newest pasta sensation?
