Katonah Pasta Set to Open in September

Antonio and Alfredo Abbate, two brothers who come from a family of restaurateurs and wine makers on the Italian island of Capri, have been running local restaurants in the Bedford area for twenty-five years.

Now they are adding a retail store to complement their trio of businesses: in Somers, in downtown Katonah and 2000 in Cross River. Katonah Pasta will be an outlet for gourmet Italian food items and the owners plan to open for business sometime in September.

At the space formerly occupied by “Scoops” ice cream—26-32 Valley Road—renovation is currently underway.

Antonio Abbate spoke with Patch about the new venture:

Patch: Why open a fresh pasta shop?

Antonio Abbate: Well, we have been making fresh pasta for years at our restaurants. Customers have been buying it at Le Fontane and when a retail space came available in Katonah, we thought it would be a great time to offer it directly to customers.

Patch: What will you sell?

AA: Of course, delicious, fresh pasta—the quality is very good. People love our ravioli, our fettuccini, rigatoni, gnocchi and more. It definitely tastes better, you have to try it. In addition, we plan to offer whole wheat pasta and gluten-free pasta as well as olive oil, vinegars, sauces and other gourmet items—many that will be imported from Italy.

Patch: Do your customers appreciate good Italian food?

AA: Oh, yes, people around here really do know good-quality Italian cuisine.  And ever since our first day in this area, people have adopted us and loved us, it is so nice here.

Our regional cuisine comes from the Amalfi Coast where I believe one finds the best pasta in the world. The locals there still make homemade pasta—they have a computer in the kitchen but they are still rolling out their pasta. The Mediterranean way of eating is full of fresh ingredients and that area is famous for sauces that are not too heavy or spicy, but are really just a perfect way to eat.

Patch: Tell us the best way to prepare the fresh pasta from your store.

AA: It is so easy and does not require a lot of time. The pasta itself is so delicious that no sauce—or a very simple sauce—is all that is necessary. Try this dish below and don’t forget that you can freeze the pasta if you can’t make it right away:

Rigatoni Amatriciana

Put fresh whole wheat Rigatoni into salted boiling water

Pasta should be placed in the pot for 5 to 7 minutes

Then add local farm-fresh tomatoes, lightly grilled and sliced eggplant, drizzle of extra-virgin olive oil, a couple of pinches of salt and black & red pepper. 

Add some fresh mozzarella cheese and toss in a homemade tomato and basil sauce.

Katonah Pasta will be open Tuesday through Saturday, from 9 a.m.- 7 p.m. Stay tuned for