Order online, collect In Store
Coming November 2023

Pastificio {pasti'fitʃo}
To make pasta; a pasta factory; a neighbourhood pasta shop

Pasta

Sal's is a traditional Italian pastificio. We produce seasonal, fresh pasta by hand, every day.

Sugo

If our pasta is an orchestra, the sauce is the conductor bringing the whole experience together! We only use the highest quality ingredients in our range of sauces and pestos. Freshly made with time-honoured authentic recipes, our sauces are full of flavour and the perfect addition to our pasta.

Al Forno

Our ready-to-go meals are easy, convenient and perfect for when you are time-poor and need something healthy and delicious. There is something for everyone - from lasagna to eggplant parmigiana, and many other pasta bakes.

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Event  Catering

Curate the perfect menu with one of our chefs for your next event. Whether hosting a small gathering or a large party, we will work with you to create a menu everyone will love. Click on the link below and fill out the form to get started with your inquiry.

Bakery

Fresh stone-baked artisanal bread, pizza bases, Pinsa romana, cakes and tarts are available.

Delicatessen

We have hand-picked the best imported and locally cured meats, pickles, artisan cheese, and olives - everything you need for the ultimate antipasti board. "A small array of seasonal fresh produce source farmer-direct"

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Mulino Marino 100% organic, biodynamic flour

Mulino Marino is a third-generation family mill in Piedmont, Italy's foothills, producing 100% organic & biodynamic flour. Owner Paul Salmeri first visited the mill in 2021 and has returned on numerous occasions. It became evident early on that the values, passion and overall ethos of the Marino family strongly aligned. Both found common ground - where tradition is celebrated, quality never compromised, relationships nurtured and old-world practises are prioritised.

How to cook our pasta

Pasta Fresca

Bring a large pot of water to the boil. Once the water is boiling, add salt. Use 1 tablespoon of salt to 100 grams of pasta in 1 litre of water. Whilst you are waiting for the water to come to a boil, in another pot, reheat the sugo.

Cook the pasta for 2 – 3 minutes in the boiling salted water. Drain and transfer the pasta into the sugo and cook for a further 1 - 2 minutes. Serve immediately.

Ravioli

Bring a large pot of water to the boil. Once the water is boiling, add salt. Use 1 tablespoon of salt to 100 grams of pasta in 1 litre of water.

Carefully add the fresh ravioli to the boiling water and cook for 3-4 minutes or until al dente. With a slotted spoon, remove the ravioli and to sauce. Serve immediately.

Gnocchi

Bring a large pot of water to the boil. Once the water is boiling, add salt. Use 1 tablespoon of salt to 100 grams of pasta in 1 litre of water. Whilst you are waiting for the water to come to a boil, in another pot, reheat the sugo.

Cook for 3 - 4 minutes, cooked Gnocchi will float to the surface. Drain and transfer the Gnocchi into the sugo and cook for a further minute. Serve immediately.

How to cook our pasta

Pasta Fresca

Bring a large pot of water to the boil. Once the water is boiling, add salt. Use 1 tablespoon of salt to 100 grams of pasta in 1 litre of water. Whilst you are waiting for the water to come to a boil, in another pot, reheat the sugo.

Cook the pasta for 2 – 3 minutes in the boiling salted water. Drain and transfer the pasta into the sugo and cook for a further 1 - 2 minutes. Serve immediately.

Ravioli

Bring a large pot of water to the boil. Once the water is boiling, add salt. Use 1 tablespoon of salt to 100 grams of pasta in 1 litre of water.

Carefully add the fresh ravioli to the boiling water and cook for 3-4 minutes or until al dente. With a slotted spoon, remove the ravioli and to sauce. Serve immediately.

Gnocchi

Bring a large pot of water to the boil. Once the water is boiling, add salt. Use 1 tablespoon of salt to 100 grams of pasta in 1 litre of water. Whilst you are waiting for the water to come to a boil, in another pot, reheat the sugo.

Cook for 3 - 4 minutes, cooked Gnocchi will float to the surface. Drain and transfer the Gnocchi into the sugo and cook for a further minute. Serve immediately.

Simplicity, seasonality, and incredible local ingredients.

Our ethos is simplicity, seasonality and allowing the incredible ingredients we have to take center stage. We create and cook food that means something to us, using traditional, authentic and time honoured methods. Our hope is that it will transport you to rural Italy, evoke a fond memory, bring you comfort and most of all give you a cultural experience of the heritage that is so important and dear to us.

Buon appetito!

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Pastificio {pasti'fitʃo}

To make pasta; a pasta factory; a neighbourhood pasta shop

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Sal's Logo

Contact

44 Napoleon Street
Cottesloe
Perth

Monday to Friday: 9am - 6.30pm
Saturday: 9am - 5.30pm
Closed Public Holidays

Catering and Wholesale enquiries

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