Etto Pastificio proprietor Brian Terrizzi has added another feather to his cap, or rather, his crown. Known as “The Pasta King of Paso,” Terrizzi is adding “cookbook author” to his culinary résumé.
Published by Edible San Luis Obispo magazine and available in June, Etto Pasta Cookbook is the first cookbook for both Edible and Etto.
“Partnering with Etto was a natural fit for the first cookbook in what will, hopefully, become a series of books with various partners from around the county, all under the Edible San Luis Obispo banner,” said Edible publisher Gail Cayetano Classick. “Each book will show a unique facet of the cuisine of the Central Coast.
“We knew in our hearts we had to start with Etto. Their pasta has influenced so many of the dishes found in our favorite restaurants, and it’s the pasta we prepare in our homes, and what my kids are growing up on.
“Etto is a part of the fabric of this community—the food, the vibe, the people here—you just feel the passion in all that they do. It’s inspiring. I hope this book captures that feeling.”
Terrizzi and his wife, Stephanie, are household names on the Central Coast. Their portfolio includes Giornata Winery, founded by the duo in 2005, as well as Etto, launched in 2018 and currently encompassing a pasta factory, market, and restaurant, all of which are located in Paso Robles’ Tin City.
Etto production manager Rob Emery joined the team in 2020 and helped take the company to the next level, Terrizzi said.
Emery’s food science degree from Cal Poly complements Terrizzi’s winemaking degree from Fresno State. Emery also boasts diverse work experience as a cheesemaker at Cal Poly Creamery in San Luis Obispo, a gourmet sausage producer in the Bay Area, and wine hand at Babich Wines in New Zealand, West Cape Howe Wines in Australia, and Cakebread Cellars in Napa Valley.
However, his experience at Firestone Walker Brewing Company in Paso was particularly appealing to Terrizzi.
“I ran the packaging quality program, sensory analysis program, hops research, and research and development/special projects,” Emery said. “During those six years, Firestone went through a phase of rapid expansion. This allowed me to gain critical insight into how a company can grow successfully.”
He ultimately connected with Terrizzi, “who was looking for help growing his pasta factory just as I was looking for my next adventure,” he continued.
Emery happily joined the Etto enterprise and has proved a major player in its success.
Etto pasta is a staple at many Central Coast restaurants and can also be shipped nationwide. The team is particularly proud of their partnership with schools—to the tune of more than 20 school districts in California and beyond.
Etto’s School Pasta Program serves most districts in San Luis Obispo County and several in Santa Barbara County, including Santa Maria.
All Etto pasta varieties boast high-quality organic durum semolina that is nutrient-rich and packed with 13 grams of protein per etto, or 100-gram serving, according to Terrizzi.
“Ours is a single-ingredient food that’s naturally low glycemic—low in sugar—and a complex carbohydrate that breaks down in the body slowly for sustained energy, making it the perfect food for active kids,” he said.
Etto’s team is excited to share recipes that showcase their product line.
“I have personally always wanted to work on a cookbook, and I’m very excited that Etto and Edible have allowed this opportunity to realize this dream,” Emery said.
“Cooking, developing, and refining recipes to help others create magic in the kitchen is something I love. I’m also very passionate about education surrounding food, cooking, ingredients, and understanding food systems. So, this has been a great project to help share all of that.
“About half of [the recipes] are my own original ideas that have either stemmed from using local and seasonal ingredients or were inspired by my travels in Italy.”
The other half were penned by Terrizzi, with Etto’s director of marketing Gina DeGirolamo contributing a couple of original recipes as well.
The bulk of the cookbook spotlights 12 pasta shapes, with more than 50 accompanying recipes.
Certain shapes work best with particular sauces and ingredients, Terrizzi said.
“I see reginette as more of a winter shape, casarecce as a great pesto shape, and sedani for baked pasta,” he explained. “My kids love the radiatore and call it caterpillars.”
Other novel varieties include Etto’s Fido and Figaro dog- and cat-shaped noodles.
The recipes are “easy and approachable,” Terrizzi added, and “include information about some of the local farmers and purveyors that work so well with our pasta, like Mighty Cap Mushrooms and Alle-Pia [Fine Cured Meats].”
Terrizzi said he’s “beyond honored that Edible wanted to feature us for their first cookbook.”
“It was a no-brainer to collaborate,” Emery concurred. “I have long admired their magazine … and love how well it highlights our amazing local food and producer scene.”
He added that the opportunities “are seemingly limitless as far as where we can take Etto.”
But one thing, he stressed, will never change—the company’s commitment to produce “exceptional-quality pasta based in the Old World traditions of Italy, but informed by the New World and innovative mindset of California.”
Pasta with Creamy Saffron Tomato Sauce
From Etto Pasta Cookbook
Serves 4 to 6 / cook time 20 minutes
Take a stroll around Milan and you’ll find that saffron and risotto go together like pasta and pecorino Romano. Inextricably connected to the city, saffron risotto is a culinary staple there. Here we pay homage to the luxurious spice of Persian origin; adding saffron to this tomato-based pasta dish brings a bit of grandeur.
- 2/3 teaspoon saffron threads
- 4 tablespoons extra virgin olive oil
- 3 cloves garlic, smashed
- 2 14-ounce cans cherry tomatoes, with juices
- 1/2 cup heavy cream
- 1 pound dried Etto trombe pasta
- 5 tablespoons butter
- grated pecorino Romano cheese, for serving
- kosher salt
Step 1: In 1/4 cup hot water, add saffron threads and allow to bloom until water has colored. Set aside.
Step 2: In a large skillet, heat olive oil over medium heat. Add garlic and sauté until beginning to brown, just long enough to season oil. Remove garlic from oil, leaving oil in the skillet. Add cherry tomatoes with juices to skillet and cook until reduced slightly, breaking tomatoes up into a chunky sauce. Add cream and reserved saffron mixture to the liquid and bring to a gentle simmer.
Step 3: Meanwhile, in a large pot, bring 4 quarts of water to a boil and add 1 to 2 tablespoons of salt. Cook pasta according to package directions until al dente. Drain pasta, reserving 1 to 2 cups of starchy pasta water.
Step 4: Add pasta to the skillet with sauce, then add butter. Stir to combine, adding just enough pasta water to form a creamy sauce. Divide among warm bowls and finish with cheese. Δ
Flavor Writer Cherish Whyte loves Italian. She’ll be whipping up mouth-watering Etto recipes at cwhyte@newtimesslo.com.
This article appears in May 29 – Jun 8, 2025.