Zucchini


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Zucchini


OUR PASTA


OUR PASTA


our pasta

A fast casual pasta bar, serving hand rolled fresh egg pasta to the beautiful people of Newcastle.  Located at the bottom of the iconic Pilgrim street, on Swan House roundabout, just a meatballs throw from Newcastle’s Tyne bridge.

Whether you're sitting in with us or on the go, we have you covered. 

Producing sheets of golden hand rolled fresh pasta everyday with love. 

It's all about the pasta at Zucchini, it's what we do. 

Taking our hand cut signature pasta and serving up plates of Italian soul food.

Menu


MENU

Menu


MENU

OUR MENU

ASK THE ITALIAN


ASK THE ITALIAN


ASK THE ITALIAN

Taglierini - Very thin ribbons of fresh egg pasta from the Emilia Romagna region.

Tagliatelle - long flat ribbons of fresh pasta.

Pappardelle - large, very broad pasta noodles.  The name derives from the verb 'pappare', to gobble up.

Ragu – A meat based sauce most commonly served with pasta.

Sugo – Italian for sauce.

Amatriciana – A traditional pasta sauce based on Guanciale, pecorino cheese & tomato. It’s one of the best known pasta sauces in Roman & Italian cuisine.

Guanciale – Italian cured meat, spiced with salt & pepper.  Prepared from pork cheek, which is smoked & consists of delicate layers of fat, perfect for a pasta dish.

Cacio e pepe – Literally means cheese & pepper.  The ingredience of this humble authentic dish are very simple yet produce an amazing taste.

Pancetta – Smoked Italian pork belly.

Finocchiona - A tuscan dry - cured salami flavoured with fennel seeds.

Pecorino – A hard salted Italian cheese made from sheep’s milk & is used in many Roman dishes.

Fregola – A type of pasta from Sardinia, that contains no egg & has been roasted for its distinctive taste (Vegan friendly).

Grissini – Italian bread sticks.

Nduja – A Calabrian spicy spreadable pork salume from Italy.

Pangrattato - Crispy Italian breadcrumbs used as a topping for both taste & texture.

Sourdough - An organic bread with a great crust, made with a 'matre dough' with natural yeast.