Pastaeat

Tonnarelli (fresh egg pasta similar to thick spaghetti) dressed with egg, pecorino romano, guanciale, and black pepper. A rich and creamy Roman classic, with an intense and savory flavor.

Fresh long pasta dressed with a cream of pecorino romano and freshly ground black pepper. A simple dish but with a decisive and spicy taste, typical of Roman cuisine.

The ancestor of carbonara, prepared with crispy guanciale, pecorino romano, and black pepper, without egg. Robust and savory flavor.

Fettuccine with egg, dressed with tomato sauce, guanciale, and pecorino. A perfect balance between the acidity of the tomato and the saltiness of the pork.

Fettuccine served with classic Bolognese ragù made with minced beef and tomato. A hearty and flavorful dish.

Fettuccine dressed with a simple and fresh tomato sauce. A light dish that enhances the flavor of fresh pasta.

Casarecce (short twisted pasta without eggs) dressed with basil pesto. Fresh, aromatic, and vegetarian.

Simple short pasta made with water and flour with tomato sauce. A classic of Italian home cooking.

Whole wheat casarecce dressed with sundried tomatoes and fresh buffalo stracciatella. A pleasant contrast between the rustic pasta and the sweetness of the cheese.

Soft potato gnocchi dressed with Bolognese meat ragù. A comforting and rich dish.

Potato gnocchi served with tomato sauce. The sweetness of the potatoes pairs perfectly with the acidity of the tomato.

Pasta filled with ricotta and spinach served with tomato sauce. A classic and light combination.

Filled ravioli dressed with a rich beef ragù. Hearty and flavorful.

Ravioli dressed with melted butter, sage, and parmesan. A simple dressing that enhances the flavor of the filling.

Filled ravioli served with cacio e pepe sauce (pecorino and black pepper). A tasty variation of the Roman classic.

Ravioli enriched with sundried tomatoes and buffalo stracciatella. A dish with intense and creamy Mediterranean flavors.

Ravioli served with basil pesto. The fresh aroma of basil accompanies the soft filling.

The classic carbonara (egg, guanciale, pecorino) enriched with truffle. A rich dish with earthy and elegant notes.

Gricia (pecorino and guanciale) enhanced with truffle. Strong and decisive flavors with a refined touch.

Fettuccine dressed with mushrooms and truffle. A dish with intense forest aromas.

Filled ravioli served with mushroom and truffle sauce. The delicate filling pairs with the aromatic dressing.

Casarecce dressed with smoked salmon. Delicate sea flavor and likely creamy.