Broad Ripple Random Ripplings
search menu
The news from Broad Ripple
Brought to you by The Broad Ripple Gazette
(Delivering the news since 2004, every two weeks)
Subscribe to Broad Ripple Random Ripplings
Brought to you by:
VirtualBroadRipple.com Broad Ripple collector pins EverythingBroadRipple.com

Everything Broad Ripple HomearrowRandom Ripplings Homearrow2010 02 05arrowRandom Rippling

back button return to index button next button
Converted from paper version of the Broad Ripple Gazette (v07n03)
Nicole-Taylor's Pasta & Market on 54th - By Mario Morone
by Mario Morone
posted: Feb. 05, 2010

Rosa Hanslits describes the fresh pasta products and family dinners she creates at Nicole-Taylor's Pasta & Market, located at 1134 East 54th Street, Studio C.

Nicole-Taylor's Pasta & Market at the 54th and Monon Shops.
Nicole-Taylor's Pasta & Market at the 54th and Monon Shops.
image courtesy of Mario Morone
Quan


"We make fresh pasta in 22 kinds of an all non-egg product that is healthy for anyone who has an egg allergy or is a vegan. It's sold in a nested four-ounce serving and is good for family members who like different flavors if they mix and match pasta. We're the only place in town that makes fresh pasta," she said. For special orders, customers can e-mail ntpasta@yahoo.com or call 257-7374.
Nicole-Taylor's menu items include cheese, mushroom and pumpkin-flavored ravioli, fusilli, linguini, penne, radiatore, rigatoni and tagliatelle pasta, chocolate and walnut biscotti, tiramisu, sweet & spicy Italian sausage and rustic Italian bread.
"There are six different kinds of sauces and entrees completely cooked, in addition to three different kinds of pasta and lasagna dishes. We make meatballs and our own mozzarella cheese once a week and add something new every week where customers can purchase pasta, sauce, salad and bread as a one-stop shop. We also have some imported meats and cheeses. (Her husband, Chef Tony Hanslits, makes mozzarella cheese, soup and salad that are sold there.) Ninety percent of our product is made here at the store and the other 10 percent is locally made by vendors that I've met through the farmers market," she explained.
The Hanslitses participated in the first Carmel Farmers Market in the summer of 2005 and also at the Broad Ripple Farmers Market where they met future customers in addition to local merchants. Their products are also available Saturdays from 9 a.m. to 12:30 p.m. through April 24 at the Indy Winter Farmers Market at 901 North East Street.
Opening in June of 2009, Nicole-Taylor's Pasta & Market hours are Tuesday through Friday 10 a.m. to 6 p.m. and Saturday 9 a.m. to 6 p.m. They are closed Sunday and Monday. The shop is named for their daughters, Ashley Nicole and Katherine Taylor, who worked at the store last summer during its initial months of operation and currently on and off during weekends. Their business is part of a retail renaissance at 54th Street and Monon Shops that has revitalized the area.
Rosa mentioned how some pasta varieties match with various entrees and other foods: "Lemon pepper pasta goes well with seafood or chicken. Pappardelle is a thick flat pasta that is nice with meat, mushrooms and a hearty sauce. Mushroom pasta can have real mushrooms added to it giving it a unique flavor," she noted.

Nicole-Taylor's Pasta & Market on 54th - By Mario Morone
image courtesy of Mario Morone
Quan


A native of southern Italy's Reggio Calabria region, Rosa's family moved to America when she was three years old. She grew up within two blocks of Tony in a South Bend, Indiana neighborhood. They attended the same grade school.
A graduate of Johnson and Wales Culinary Institute in Providence, Rhode Island, Tony Hanslits' culinary artistry is known by numerous patrons where he has resided as Executive Chef at 14 West, Malibu on Maryland, Peter's Restaurant, Something Different/SNAX Restaurant, Hilton on the Circle and Woodland Country Club. He has been Director of Culinary Education at The Chef's Academy since it opened in September of 2006. More information on the school is at www.thechefsacademy.com that is located at 644 East Washington Street. He was a finalist in the 2004 Italian Cooking and Living Magazine competition that was held in New York.
"I have been given the opportunity to have a big impact on the culinary scene not only in Indianapolis, but also nationally. Training future chefs has been a passion of mine for years and the dream for me has come true. The Chef's Academy is the pot of gold at the end of the rainbow. The industry needs well-trained culinarians and that is what we provide," he emphasized. His gastronomic colleague, Pierre Giacometti, makes bread weekly for Nicole-Taylor's. He began his career working for a pastry shop in his native Monaco and graduated from the French Culinary Institute in Nice.
The Hanslitses also owned and operated Tavola di Tosa Restaurant and Tosa EuroCafe that opened in August of 2000 and September of 2001, respectively, in Broad Ripple before closing in February of 2004. Each restaurant had a distinct menu and aura of an authentic Italian bistro.
"Right after we closed Tavola di Tosa, we bought a table top industrial-type pasta machine from a restaurant distributor. We couldn't sell it and decided to start making our own pasta. It started as a hobby. We knew how much everyone loves pasta from restaurants," she recalled. The shop's eclectic yellow and green color scheme is reminiscent of an Italian pasta shop in her native Italy.
A taste of the Old World is literally just around the corner for Broad Ripple and Indianapolis residents at Nicole-Taylor's Pasta & Market, located at 54th Street and Monon Shops near the Monon Trail.



mario@broadripplegazette.com
back button return to index button next button
Brought to you by:
BroadRippleHistory.com Broad Ripple collector pins EverythingBroadRipple.com
Brought to you by:
EverythingBroadRipple.com RandomRipplings.com Broad Ripple collector pins