The Sheffield Pasta Bar is a family run, independent restaurant, located in the heart of SharrowVale. An area unspoilt by large chains, housing many independently run, bohemian style shops, cafes and restaurants. The extensive menu offers something for everyone with a wide range of fresh pasta, homemade pizza, grilled and pan-fried dishes all cooked to order using only the finest, freshest ingredients. 
Attentive, friendly service and a welcoming atmosphere make the Sheffield Pasta Bar the perfect choice for all ages and any occasion.
The food is based predominantly on Italian cuisine and menus are produced seasonally with ingredients sourced locally; fruit and vegetables from ‘Sharrow Marrow’ and fresh fish from ‘J H Mann’ both located on SharrowVale Road. All our dishes are homemade on the premises by our chefs from homemade bread through to our selection of ice creams. What we are most known for is our fresh homemade pasta, which is made on the premises daily.
The menu combines this with our selection of Italian style thin based pizzas, steak, chicken and fish dishes.
Pasta Origins
Controversy with regards to the origin of this well-loved comfort food. The history of pasta is in fact as convoluted as a bowl of spaghetti. The romantic legend that Marco Polo brought pasta back to Italy on his return from travels in China is, as can be expected, totally rejected by nationalistic Italians. They claim that Marco Polo returned in 1295 but in 1279, a Genoese soldier listed in the inventory of his estate a basket of dried pasta, thus debunking this particular myth. Most do concede though that the Chinese are known to have been eating a noodle-type food but point out that pasta and noodles are different. Noodles are a starchy product known to have been made from breadfruit and not wheat!
Another theory is that the origin of pasta dates back to an archeological find of Etruscan tombs. Carvings on some of the stucco reliefs in the tombs depicted a knife, board, flour sack and an iron pin. It is interpreted that these instruments were sued to make pasta and the iron pin in particular to shape tubed pasta. However, this is just conjecture as the instruments may have had other uses and there is no further evidence to support the claim that the Etruscans invented pasta
Three golden rules on eating pasta for optimum health:
Use whole wheat pasta. Whole wheat pasta, which is made from 100% whole wheat flour, is far more nutritious than white pasta. It retains more of its nutrient-rich wheat germ and bran, and is a better source of fibre and the B vitamin thiamine which the body requires to produce glycogen. Whole wheat pasta also contains more protein than white pasta, and although it is slightly coarser in texture, the taste is not as different as you might expect.
Use mainly egg free pasta. Most types of pasta are made with just flour, water, and perhaps oil, but some also contain eggs, especially if they are fresh rather than dried. Although it’s fine to eat egg pasta occasionally, your staple pasta should be egg free because the protein in eggs combined with the starch in the pasta can make egg pasta difficult to digest.
Avoid heavy meat sauces. Popular dishes that make use of heavy meat or cheese sauces, such as spaghetti bolognese, should only be eaten in moderation. The animal protein in these sauces makes the starchy pasta difficult to digest, meaning we don’t absorb the nutrients very well and we get uncomfortable symptoms as undigested foods pass through our systems. Food combining experts recommend eating cooked or raw vegetables or vegetable based sauces with pasta at lunchtime, and then eating meat as a separate meal later in the day.
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