Etto, Paso Robles
Yes, this might be a stretch for takeout, but since I actually did get everything to-go to enjoy later at home, I say it qualifies.
Plus, if you are ever in the Paso Robles area, you owe it to yourself to drop by Etto, a three-year-old boutique pasta shop started by third-generation Italian American Brian Terrizzi.
After reading an SFGate article about this charming store that makes and sells both dried and fresh pastas, I knew I had to stop in when I was in the vicinity last month to attend an outdoor wedding.
The small shop carries olive oils, salumi, cheeses, cookies, wines (including from Terrizzi’s Giornata Winery, and a slim selection of locally-grown produce. Basically, it’s everything you need to put together a simple yet satisfying Italiano meal at home.
Terrizzi learned how to make pasta from his grandmother, and from regular trips to Naples and Tuscany. He is a purist, making pasta with only organic durum semolina flour and water, which gets extruded through traditional bronze dies.Read more