熱情執著分享美好 ‧ 美好分享
執著，用料理
發現食物的美好
執著一：用了「對勁」的食材，吃起來就很「帶勁」！
媽媽的味道，「AL DANTE」好彈牙：
義大利人每人每年都要吃掉六十磅的義大利麵，平均一個禮拜五餐麵食。所有的義大利人都會告訴你，麵要好吃，得有「AL DANTE」彈牙的口感，麵本身充滿個性，好像正在和牙齒作一種互動彈力般，還充滿了麥香。其中祕訣在於一得食物對勁，製作有堅持，二得煮得有訣竅。
杜蘭小麥粉，是彈牙的美味來源：
使用對勁的食材，做出帶勁的味道，往往需要更大的堅持，為了呈現道地美味，帕莎蒂娜不怕製作手工麵食的麻煩，不懼使用對的進口食材的成本遽增，堅持每天新鮮製作，只用麵粉、不使用液態蛋而使用整顆新鮮的雞蛋，最重要的是加入義大利進口的杜蘭小麥粉，而成就了恰如其分的對勁美味。
因為新鮮，美味不需等待：
令人訝異的是，新鮮麵的美味其實不需等待，「因為新鮮濕潤，較乾燥麵煮來不費時，等水沸騰、灑麵，一分鐘就可以撈起了。」這其中，有分寸的溫度與時間的掌控是最大的關鍵，才能輕鬆造就一盤熱騰騰的彈性麵食。
Discovering the Pleasure
of Food Materials
Chapter 1: Use the right material to get the right taste !
An Italian eats 60 pounds of pasta per year or 5 meals of pasta per week on average.
Durum Wheat Flour is the source of the "AL DANTE" taste: To get the authentic "AL DANTE" taste, Pasadena saves no times and effort in producing handmade pasta. Despite the increased cost of imported food materials, we insist on making fresh pasta every day. We use wheat flour only, and we use fresh whole eggs instead of liquid egg. Most importantly, we add Durum Wheat Flour imported from Italy to create the right "AL DANTE" taste.
Because it's fresh, you don't have to wait to enjoy the great taste:
It might amaze you to find that you don't have to wait to enjoy the great taste of fresh pasta. "Because it's fresh and moist, it takes less time to cook than dried pasta. We add pasta as soon as the water boils and remove the pasta from the boiling water after one minute."
Pasadena's squid ink spaghetti, egg pasta, spinach pasta and ravioli are all handmade and offered in limited supply daily.