Deano’s Pastacia

6 degrees of Kevin Bacon? Pfft! It’s more like 2 degrees of separation when you are from Somerville. I’ll explain… I’ve known Mark for a few years never knowing his family owned this place. We got to talking last week and it was like an epiphany to me. I saw the semolina light! Not only has Deano’s been on Garfield Street for 12 years which blows my mind that I hadn’t tried them sooner, they’ve been in business since 1947 and lastly (this will blow your hair back) the pretty much supply pastas to 90% of the restaurants in the North End. WHAT? That last tidbit might of been classified information but I will not divulge what restaurants to keep me from having to go live with Edward Snowden.
Ok here’s the deal. This pasta is as fresh as you can get. The dough will most likely cook al dente unless you give it some extra boiling time. I learned that lesson on the first try cooking some medium size cheese raviolis. Second try was perfect! They make pretty much every form of pasta you can think of all at a very reasonable price. And their marinara is definitely worth a try trust me. As a rule this half Sicilian girl with roots from Catania DOES NOT eat red sauce outside the house. I made an exception and am thoroughly impressed. My 100% italian boyfriend loves their pasta and so does his italian mama. Enough said.
Mangia Mangia but make sure you bring $. They haven’t started taking credit cards yet but I hear it’s in the works.
Prego!