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It is one of the most appreciated dishes and where it is

easy to find unanimity when sitting at the table

.

It admits a thousand and one combinations, more or less elaborate versions can be made and it is almost always a grateful dish.

But as in everything, if the base fails, disaster strikes.

Artisan pasta is a growing business and small bakeries proliferate with the desire that once and for all good pasta is appreciated properly.

Here are five places to enjoy true Italian pasta.

LINDA PASTISSA

Behind this brand is the Neapolitan Sissa Verde (41), who started selling through Instagram. Now it is part of the Ultraurbanos project, a stall in the Vallehermoso market where different artisan producers have come together. "Always with a 0 km philosophy," he explains.

Their fresh pasta is a real delight, "I do everything by hand and it shows"

, from the dough and the cut to the filling. Graduated in Art History, she tries to make each piece something unique. "It has to be rich, tasty but also have a beautiful aesthetic."

He makes about 15 kg of pasta a day, which he sells without blinking

.

Now he is looking for a place to expand the workshop.

His specialty is stuffed pasta, because, he says, that's where the difference between a good pasta and a regular one is clear.

"I want people to appreciate the pasta as it deserves. And that the previous ones are in accordance with the raw material used and the preparation."

She has created kits of 350 gr (2 large servings) and a butter that she also makes with aromatic herbs or nuts that cost 16 euros.

It can also be purchased by weight.

Pasta filled with Linda Pastissa.Miss Vinegar

PASTA LAB

Rodrigo Gaubeca is behind this concept recently landed in Madrid, where 100% fresh egg pasta is made daily with a wide variety of flavors and formats. The noodles, the papardelle, the stuffed pasta and the potato gnocchis shine in the shop windows of the Salamanca district from early in the morning. "Every day we usually have three or four types of stuffed pasta -the ones with ricotta and spinach and those with pumpkin are the best sellers-, four with potato gnocchis and then the most typical ones, like spaghetti," he says. "It is a product that has nothing to do with what is sold in the supermarket." It offers the option of buying it frozen to be able to keep it at home for longer - up to 4 months - without losing any quality or flavor. They have two stores in the capital (Lagasca, 62 and Barquillo,41), where you can also buy desserts, wines, cheeses, preserves, homemade sauces (pesto, bolognese ...) and bread, which they also make. They have delivery.

PANDOMÈ

Domenico Rosso's market stall is worth a visit for many reasons: its pizzas, its croissants, its breads ... and its fresh pasta, which this Italian prepares daily.

"Every day I make papardelle."

She prepares it in bags of two servings "and it only takes two minutes of cooking and a splash of oil to have a delicious dish ready."

In addition, she

prepares lasagna sheets and stuffed pasta to order

.

"Cottage cheese and spinach ravioli are very popular."

The ingredients he uses to make the pasta are "flour, semolina, pasteurized egg, salt, and turmeric."

In addition to his stall at the Tirso de Molina Market (Doña Urraca, 15), a few months ago he opened his first store at street level near Embajadores (Martín de Vargas, 6).

Pasta Laboratory Packaging.

IL PASTAIO

This place in the Ríos Rosas area - known as the capital's Little Italy - was one of the first to offer fresh artisan pasta, without additives or preservatives.

On weekends there is usually a queue to take some of its rich varieties.

They have it long, short, stuffed, gnocchi, lasagna ... Ham and ricotta half moons, meat tortellini, four-cheese medallions, salmon raviolinis and egg rigatoni are some of the delicacies of this piece from Italy.

Sausages, sauces, wines and sweets complete an offer for a gastronomic feast.

They have online sales and home delivery.

They have two stores (Ríos Rosas, 39 and Santa Engracia, 36) and a restaurant (Ríos Rosas, 49).

MYTH PASTA

The history of this space begins in the Chamartín Market (Bolivia 9), where they opened their first risto-shop (store and restaurant) with an extensive menu of artisan pasta that can be tasted there or taken home.

Since its inception it has had a legion of customers who repeat week after week or who come to eat their menu at noon.

Its pasta stuffed with gorgonzola and pear, the one with sausages, pepperoni and turnip or its meat ravioli are part of the offer that can be bought by weight.

For those who do not have time or do not want to cook, they have ready meals.

Their lasagna are very good.

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