Best Housemade Pasta

The difference between hardened, store-bought pasta and the homemade variety is the difference between receiving a postcard from Rome and standing on the steps of the Coliseum. Fratelli's Chef Teresa Tadeo Wittman insists on authenticity, from sauces seasoned with herbs grown on-site to cracker-thin pizza, bubbly and charred to perfection in a traditional wood-fired brick oven built by her husband Bob. This from-scratch philosophy extends to the pasta, made fresh daily, which serves as a solid foundation for Fratelli's most exceptional dishes — and puts the unassuming restaurant, tucked away in a strip mall off of Highway 290, on par with some of Houston's most celebrated Italian eateries.

Source: Houston Press

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