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Orecchiette al Crema di Cavolo Nero e Broccoli

We know that you all love eating fresh pasta – but, do you know how to make it? It’s not as hard as you think, so we asked Galway’s pasta genius, Tony Carelli, to share his favourite methods for a quick and easy recipe on how to make fresh pasta.

Why do we all love fresh pasta?

There’s an undeniable charm to fresh homemade pasta that captivates the senses and delights the palate in a way that store-bought alternatives simply can’t match. 

From the moment it’s kneaded by hand, or rolled out with precision, there’s a connection to tradition, craftsmanship, and love – that infuses every strand. 

There is a texture to freshly made pasta that is tender, with a comforting richness that envelops each bite. Unlike dried pasta, fresh homemade pasta has a supple quality that effortlessly absorbs sauces, allowing flavours to meld together in perfect harmony. 

Whether it’s the simplicity of spaghetti tossed in garlic-infused olive oil, or the decadence of handmade ravioli stuffed with ricotta and spinach, each dish tells a story of care and attention to detail. 

It’s no wonder that people are drawn to the art of making fresh homemade pasta, as it represents not just a meal, but a celebration of culture, family, and the joys of sharing good food with loved ones.

Are you convinced yet to give it a try? – Well there’s no better man than Tony from Pasta a Casa to help you get started:

Crema di cavolo nero e broccoli, by Pasta Casa, showcasing how to make fresh pasta in Galway

“I want to say from the off that you don’t have to make the pasta! The most important aspect of cooking is doing what you can, and what you have time to do – so if you don’t want to make the pasta that’s fine, just use a good quality bronze extruded pasta, such as Rummo or Molisana, as you’ll want to get that sauce clinging to every available surface area possible. Dried pasta that’s been extruded with a bronze die will provide the best possible texture. 

For those of you who are up for the challenge – lets get started!

There are essentially two types of pasta in Italy, one with eggs, and one with water. Historically the pasta with eggs is northern based, and the pasta with flour and water is southern.”

This recipe uses a southern pasta and the easiest dough to get going. 

The flour that’s used for this type of pasta is called semolina, but you can use plain flour if you can’t get hold of some. 

How to Make Fresh Pasta

Pasta Dough: Makes 4 

• 400g semolina flour

• 200g water

This equation works every time. Use half the amount of water to flour, so that you can scale up or down accordingly.

Place the flour on a work bench and make a well.

Pour the water into the centre and with a fork gently whisk a bit of flour at a time. Keep repeating until you start to see the beginning of a dough forming. Once that’s happened, knead for 10-15 mins until you have a smooth surface, and when you gently press the dough it bounces back.

How to make fresh pasta, by Pasta Case, Galway.

That’s it! Now cover with a bowl or wrap in cling film and let rest for 30 mins to 1 hr. 

If not using right away, then place in the fridge and bring back out 30 minutes before making pasta – so that it reaches room temp.

How to make fresh pasta, by Pasta Case, Galway.


Orecchiette means ‘little ears’ and it was one of the first shapes that I made when I was learning how to make fresh pasta. It’s from the Puglia region of Italy in the south.

Take a portion of dough and roll into a rope shape. From this shape, cut into small thumb nail pieces. Place each individual piece under the blade of the knife and gently press down and drag towards you. Once that’s done turn the shape inside out creating a concave with texture that now resemble a small ear.

Dust with semolina and leave uncovered whilst you make the sauce.

How to make fresh pasta, by Pasta Case, Galway.

Crema di cavolo nero e broccoli


• 1 large head of broccoli

• 200g cavolo nero

• 80g parmesan

• 1-2 cloves garlic

• Pinch of chilli flakes

Broccoli, garlic and parmesan cheese, for Crema di cavolo nero e broccoli.

• 2 teaspoon maldon sea salt


Bring a large pot of water to the boil, then season with salt.

Pull the cavolo nero leaves away from the stalk.

Cut the florets from the broccoli.

Add the veg and boil until the broccoli is soft (approx. 10 mins).

Remove the veg from the pot with a slotted spoon and add to a blender.

Add 1-2 grated cloves of garlic.

Add a pinch of chilli flakes.

Add EVO oil.

Add flaky sea salt.

Add parmesan.


Using the same water you can now add the orecchiette. These will take 3-5 mins and when ready will be soft with a slight chew. Reserve some of the pasta water before draining.

Put the orecchiette back into the pot and add all the sauce placing back on the heat.

Add some of the reserved pasta water to help emulsify the sauce.

It will be rich and creamy. If too loose then keep on the heat stirring frequently. If too dry, add some more of the pasta water.

Serve with more parmesan and a drizzle of EVO oil.


Tony runs a regular series of popular courses on fresh pasta-making: COURSE DATES & DETAILS.

He also provides home pasta kits, as well as catering services, and the occasional pop-up in collaboration with popular restaurants in Galway. Check out his Instagram page for updates.

If you are enjoying our recipes – then pop along to check out our other blogs: HERE.

Homemade fresh pasta: Crema di cavolo nero e broccoli, by Pata Casa, Galway

Discover The Best Vegetarian Dining in Galway

Craving delicious vegetarian fare in Galway?

Look no further than this guide, which is designed to tantalise the taste buds of both locals and visitors alike. Embark on a culinary adventure through Galway’s thriving vegetarian and plant-based scene, uncovering a treasure trove of seasonal delights. Thomas, from Woodberry’s, renowned for their quality fine wines at exceptional value, joins the journey, suggesting the perfect pairings to elevate a selection of his favourite dishes. And to truly immerse yourself in this culinary exploration, we’ve curated a collection of tempting recipes for you to recreate at home.

So, what are you waiting for?

Let this guide to vegetarian dining in Galway inspire you to visit our member venues and savour their tasty creations firsthand!

A Community of Culinary Enthusiasts

Chef plating up a vegetarian dish.
Please Note: This guide gives you a feel for the kind of dishes provided by our members. Menus may vary every week.

Nestled along Ireland’s Wild Atlantic Way, Galway is a captivating region pulsating with cultural richness and exquisite culinary adventures. No wonder it has become a world leader in gastronomy, attracting visitors and food enthusiasts from far and wide. Galway’s stunning surroundings, vibrant food community, and dedication to fresh, high-quality produce have all propelled it to international culinary acclaim. This makes it a must-visit destination for those seeking delicious and wholesome vegetarian cuisine.

Tribal Foods, Athenry. Group of people touring Liam's farm. Showcasing the very best Galway produce.
Preserves & chilli sauces made the traditional way with fresh fruit & herbs grown at Tribal Foods farm in Athenry. Glasshouse growers since 1935.

The booming growth of vegetarian dining in Galway is a heartwarming testament to the welcoming and inclusive spirit of our member venues. Restaurants and shops go the extra mile to accommodate special dietary requests, fostering a warm atmosphere where everyone can savour the region’s culinary delights.

So, start making your weekend plans – for Galway has something to tempt every taste bud!

Orange and Roasted Vegetarian Dish in White Bowel

Galway’s Diverse Vegetarian Offerings Cater To Every Craving

In the past, vegetarian dining often meant settling for bland, meatless versions of traditional dishes. However, the vegetarian scene in Galway has undergone a remarkable transformation in recent years, with plant-based cuisine emerging as a culinary powerhouse. From innovative meat substitutes to Michelin-starred plant-based creations, vegetarian dining is now a world of exciting flavours and culinary possibilities.

Galway’s diverse offerings cater to every taste and occasion: from cozy cafes serving up hearty vegetarian breakfasts, to bustling pub lunches with warming vegetarian stews, and award winning fine-dining establishments offering exquisite plant-based menus that tantalise even the most discerning palate.

A Vegetarian Culinary Adventure Beckons

Start your day with a hearty brunch at The Pear Tree Café & Wine Bar, featuring fluffy pancakes and tasty options like the “Savoury Slice of Artisan Sourdough Toast (from Sullivan’s Country Grocer), Smashed Avo, Cherry Tomatoes, Baked Pumpkin & Sunflower Seeds.” This dish is a good call if you’re looking for something delicious and healthy! Avocados provide a generous dose of vitamins E, K, and C! The cherry tomatoes are rich in antioxidants, and the pumpkin & sunflower seeds brings not only a crunchiness but it is also packed with vitamin E and good source of healthy fats.

Even if you are not vegetarian you will feel impressed how a simple dish can bring so much flavour.

Indulge in a vegetarian delight at The Dáil Bar with their “Creamy Pesto Vegetarian Penne,” featuring perfectly cooked pasta tossed in a luscious pesto sauce with colourful peppers and spring onions. Sprinkled with Parmesan cheese and accompanied by toasted garlic ciabatta, this dish celebrates robust flavours and satisfying textures, proving that vegetarian dining can be both comforting and delicious.

Pasta in a white bowel from The Dail Bar, showcasing vegetarian dining in Galway.

Follow the foodie trail to the gorgeous thatched Pota Café in the heart of the Connemara Gaeltacht and savour their vibrant vegan “Black Garlic Miso Mushrooms and Kale, with Roast Carrot Hummus and Toasted Seeds on Sourdough.” Muisriúin agus Cál in Miso Ghairleog Dhubh le Hummus Cairéad Rósta agus Síolta Tóstáilte ar Tósta Géarthaosráin.

“In POTA, tugaimid Bric-Féasta ar ‘Brunch’ mar go gcreidimid go mba chóir dó a bheith ina féasta ceart! Mar sin, má tá tú sa tóir ar oideas álainn bricfeasta nó lón atá fóinteach, séasúrach agus véigeánach, seo chugat é. (Agus má tú sásta é a bheith díreach feoilséantóireach, cuir ubh scallta ar a bharr!)

In POTA, we call our brunch ‘Bric-Féasta’, meaning ‘Break-Feast’ because we think it should be a real feast! If you’re looking for a tasty breakfast or lunch dish that’s hearty, seasonal and vegan, this is it – and if you don’t mind it being vegetarian instead, stick a poached egg on it.” Diarmuid.

Pair your Pota experience with Woodberry’s recommended wine: Uibel “Mobius” Gruner Veltliner 2019. This unfiltered and un-fined Grüner Veltliner boasts a rich aroma of ripe stone fruits and floral notes, perfectly complementing the miso, black garlic, and carrot flavours in the dish. Its balanced acidity cuts through the creamy sauce and egg yolk, creating a harmonious culinary experience.

Galway’s Vegetarian Scene: Beyond Casual

Galway’s vibrant vegetarian scene extends far beyond casual cafes and pubs. For a truly elevated dining experience, look no further than The Brasserie on the Corner, an award-winning restaurant renowned for its exquisite vegetarian creations.

Take their “Whipped Galway Goats Cheese” as a prime example. Imagine a crisp bed of toasted brioche supporting a dollop of rich, creamy Galway Goats Cheese. Salt-baked beetroot adds vibrant pops of colour, while hints of sweetness from apple and plum syrup create a perfect gourmet balance. Toasted seeds provide a delightful crunch, completing this visually stunning dish that celebrates vegetarian cuisine as an art form.

Yearning For More Vegetarian Delights in Galway

As you explore the foodie havens along the Wild Atlantic Way, make Armorica in Oranmore your first stop. This charming restaurant showcases the bounty of the season with a different vegetarian main course every week. Their dishes, always available as vegan options, are a testament to creativity and fresh ingredients.

This week’s star? A sumptuous Grilled Spiced Cauliflower parsnip puree, roasted carrots, burnt shallots, purple potato crisps, curly kale, baby beetroots and soy sesame seeds. Cais na tire sheep cheese shavings.

Craving Burgers or Chilli, But Plant-Based? We’ve Got You Covered!

Calling all vegetarians and vegans who still miss a good burger! We’ve got just the thing – plant-based sensations that are anything but boring.

The Vegan Sloppy Jane at The Front Door Pub redefines comfort food. Imagine a delicious, smoky-hot veggie chilli piled high on a fluffy vegan bun, layered with crispy baby gem lettuce. Sweet caramelised onions and luscious vegan mozzarella complete the symphony of flavours and textures, proving that vegetarian and vegan food can be both hearty and satisfying.

The Beyond “Beef” Burger at Chef Laura Rosso Restaurant is another winner. This burger features a juicy Beyond Meat patty nestled in a black bun, along with fresh mixed greens, juicy tomatoes, and creamy vegan mayo. It’s a burger so good, even meat-eaters will do a double-take!

Here’s what the Chef Laura says: “When creating our plant-based dishes, we wanted to ensure they deliver both taste and experience on par with our meat options. This Beyond Burger delivers! The patty’s texture and juiciness mirror real beef, leaving many customers questioning if it’s truly plant-based. The black bun adds a striking visual, reminding everyone that trying something vegetarian doesn’t compromise on flavour or enjoyment.”

Woodberry’s Wine Pairing

The perfect burger deserves a perfect pairing says Thomas from Woodberry’s, and this El Goru Organic Monastrell 2021 rises to the challenge. Imagine a glass swirling with dark, black cherry hues accented by vibrant violet. Breathe in its enticingly clean fragrance – a symphony of spices, violets, and juicy blueberries. Take a sip, and enjoy the smooth texture as savoury red fruits dance on your palate. Soft, round tannins and balanced acidity create a harmonious finish, leaving you wanting more.

Why it pairs beautifully: This full-bodied Monastrell stands up to the robust flavours of the Beyond “Beef” Burger. Its richness effortlessly complements the patty’s savoury notes, while the fruitiness cuts through the creamy sauce for a perfect balance. It’s a match made in culinary heaven!

Seeking a family-friendly pub brimming with vegetarian flavours? Look no further than Tom Sheridan’s, where they redefine the idea of a satisfying, meat-free meal.

Showcasing the best vegetarian restaurants in Galway, with Honey Goat's Cheese Salad dish on a white plate, at Tom Sheridan's Pub.
Your Guide To The Best Vegetarian Dining in Galway

Embrace a culinary adventure with their Honey Goat’s Cheese Salad. Imagine: creamy, honey-infused goat’s cheese mingling with crisp baby spinach, bursts of tart cranberry relish, and the sweet crunch of candied walnuts. Juicy pears and sun-dried tomatoes add depth, all brought together by their signature balsamic dressing. Every bite is a delightful dance of contrasting flavours and textures – showcasing the art of vegetarian cuisine.

But the delights don’t stop there! Their menu boasts a variety of tempting vegetarian options:

  • Succulent Vegetarian Sausage Rolls bursting with savoury goodness.
  • Organic Falafel served with warm Nordic Flatbread, perfect for sharing.
  • Tom Sheridan’s House Curry, a fragrant vegetarian twist on a classic comfort food.
  • Mouthwatering pizzas with an array of delicious toppings.

Treat your family to an unforgettable experience. Tom Sheridan’s awaits to prove that vegetarian dining in Galway can be both exciting and satisfying!

Celebrating Chef Jp McMahon’s Seasonal Delights!

Beetroot and Pine Nuts in a blue dish, at Cava, showcasing vegetarian dining in Galway
Beetroot & Pine Nuts by Jp McMahon. Photo Credit: Julia Dunin.

To mark the launch of our guide to vegetarian dining in Galway,’ we’re thrilled to share a captivating recipe by award-winning chef, author, and co-owner of Cava Bodega, Jp McMahon.

Beetroot’s vibrant colour and bursting flavour make it a staple in Jp’s kitchen – click the link to unveil his incredible recipe and discover why you’ll love it too!

Bonus: Enjoy an expertly matched wine pairing by Thomas from Woodberry’s, elevating your culinary experience even further.

Lastly, if you would like to find out more about our member vegetarian options, then keep an eye on our social media – for when we announce our May Galway Food Festival Guide.

Beetroot, Pine Nuts & PX Sherry Vinegar

We are delighted to share a series of vegetarian recipes that showcase the best vegetarian dining in Galway, and we are absolutely thrilled to begin this culinary adventure with award-winning chef – Jp McMahon, co-owner of Cava Bodega and Aniar Restaurant:

“Beetroot is one of my favourite vegetables, and it is something that grows particularly well in Ireland. In Spanish cooking, it is used in a variety of similar ways, from salads to hot and cold tapas. We have served beetroot on the menu in cava in many dishes cooked in various ways and the customers really enjoy it. Beetroot is delicious and the fact that it’s lauded as a ‘superfood’ these days is an added bonus!” Jp.

Beetroot and Pine Nuts in a blue dish, at Cava, showcasing vegetarian dining in Galway
Beetroot & Pine Nuts with PX Sherry Vinegar, by Jp McMahon. Photo Credit: Julia Dunin

The Perfect Match for Beetroot Bliss:

This delightful beetroot dish needs a wine pairing that sings, and Woodberry’s recommendation hits all the right notes: Cantina Altarocca ‘Librato’ Rosso Orvietano 2019.

Woodberry’s Recommendation

Imagine 100% organically grown grapes from Orvieto transformed into a stunning wine. Its color? A captivating ruby red with delicate violet hues. On the nose, it’s intense and harmonious, bursting with rich red fruit and a hint of earthy vegetables. Take a sip, and discover a full-bodied yet balanced experience, where elegant fruit notes mingle with smooth tannins.

Why it pairs beautifully: This wine perfectly complements the beetroot’s earthy and sweet notes. The fruitiness cuts through the dish’s richness, while the earthy undertones echo the vegetable’s character. It’s a harmonious pairing that elevates both the wine and the food.

(Serves 4 – 6)


500g beetroot

a few sprigs of thyme

75g butter

100g pine nuts

2 tbsp PX sherry vinegar

a small handful of chopped herbs (parsley, chive, dill, fennel, etc.)

olive oil

sea salt


1. Lay the beetroot on some tinfoil and season with sea salt and thyme. Wrap the foil tightly together and bake in a 180°C oven until you can pass a knife easily into the beetroot. This will take around 2 hours.

2. Remove the beetroot from the foil and peel. You should be able to do this by hand, but it’s best to wear a pair of disposable gloves.

3. Dice the beetroot.

4. Heat some olive oil in a large pan and add the butter. When the butter is foaming, add the pine nuts and cook briefly.

5. Add the beetroot and season with salt. Continue to stir together with the aid of a spoon to prevent the butter burning.

6. After a few moments, add the sherry vinegar. Reduce to a sticky glaze.

7. Add the herbs into the pan and toss the whole lot together.

8. Serve into four warm bowls.

If you would like to discover where to eat in Galway, then pop over to our Guide to Vegetarian Dining.

From comforting classics to innovative masterpieces, great pasta dishes transform humble ingredients into an unforgettable culinary experience, and NEXT UP – our vegetarian recipes blog feature a delightful pasta dish: Orecchiette Al Crema di Cavolo Nero e Broccoli, by Chef Tony Carelli.  BONUS – Fabulous wine pairing by Woodberry’s. Keep an eye on our instagram feed to find out when this blog is being launched:

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