11 Italian restaurants to eat (more than) a good pasta dish

This Monday, October 25, World Pasta Day is celebrated, one of the most versatile foods and icon of Italian gastronomy.

Luckily, in Madrid we have a good number of

that offer

through their pasta dishes;

in some cases following tradition to the letter;

in others, with

or unique combinations.

Here is (arranged in alphabetical order) a sample of some

, modern, informal or signature restaurants where you can enjoy a good plate of pasta and not just one day.

Original carbonara, in El Bacaro.

The Bacaro by Fabio Gasparini

In our list of transalpine dining rooms with good and delicious pasta, this little

could not be missing

, whose name is a tribute to the

and its chef, Fabio Gasparini. Here, in addition to its tapas proposals, you can enjoy traditional pasta recipes. For example, the ravioli stuffed with boletus in truffle sauce, buffalo ricotta and parmesan or pumpkin; the

with egg yolk, guanciale and pecorico; the paccheri with beef ragout and other pastas accompanied with

(

or

). The brand, which has another headquarters in Pozuelo de Alarcón,

a local in the La Latina area.

: Hartzenbusch, 9. Tel .: 91 445 46 68 / Atenas, 2 (Pozuelo de Alarcón).

Average price: 25-30 euros.

Malloreddus alla campidanese, in Da Giuseppina.

Da Giuseppina

Sitting in this restaurant in the Chamberí neighborhood and feeling that you are eating

dishes

is all one. Because here what you breathe is

Italian cuisine

If even the place is called after the patron's mother. And that is none other than the Sardinian

who has been in Madrid for more than two decades (eight with Da Giuseppina) making the cuisine of his country known. On the menu, in Italian and Spanish, there is no shortage of pasta such as the

in beef, onion and cheese sauce; the lasagna Bolognese, a little crunchy, or the

, typical of Sardinian celebrations. Also, truffle recipes, now that the season starts, such as

white

.

: Trafalgar, 17. Tel .: 91 445 85 39. Average price: 45 euros.

Ravioli de cap i pota, in Fokacha.

Fokacha

We arrived at the fashionable trattoria in the capital, which bears

, the dining room of Madrid chef César Martín.

The concept is clear: a

, with first-class Spanish raw material and some from the transalpine country.

Here, the pizzas share the limelight with the fresh pasta dishes that

following the traditional recipe of egg and wheat flour brought from Italy to the letter.

And what is the proposal?

Well, dishes that already in their statement show that

:

gnocchi

with

cod

;

Iberian

spaghetti

;

tagliatelle with mussel curry with seaweed;

ravioli

, sheep's milk and mint ricotta or pigeon roasted in a stew with caserecci in marsala.

Diego de Ordás, 3 Discoverer Square. Tel .: 91 174 95 33. Average price: 40 euros.

Ravioli with burrata and lime, served with red shrimp tartare, in Gioia. © GIOIA

Gioia

From the Italian-Spanish game to creative cuisine that, starting from the Piedmontese cookbook, is officiated with joy (

, in Italian) by the Turin

. Classic, up-to-

and author's

proposals

come out of the kitchens of this small and beautiful restaurant in Chueca. The pastas are homemade and are made by hand faithfully following the traditions of their country. Among its stars, the ravioli filled with

or burrata and lime served with red shrimp tartare; the carbonara with the egg cooked

and charcoal and pepper crumble or tajarin al tartufo.

And if they are fans of rice, no different elaborations that usually proposes Bonato, originating in a region where lost

great Carnaroli rice like.

San Bartolomé, 23. Tel .: 91 521 55 47. Average price: 45 euros.

You can book this restaurant here.

Spaghetti aglio, olio and peppercorns with crayfish, in Noi.

Noi

It has only been open for two years and the El Pradal Group's commitment to contemporary Italian cuisine has become a benchmark in the capital.

controls the

- accompanied by Javier Gassibe-, author of a letter of gastronomy as ever, but

, with unique combinations. Up to

different spaghetti

on offer right now:

with pecorino and

; with garlic

oil and pepperoni with crayfish;

with calabrese sauce and cacioricotta;

with basil pesto and spaghetti

with carabinero.

There is also no lack of orecchiette and blink.

In addition, they have just launched the

to try what you like the most about your menu at a

fixed

price (48 euros).

Recoletos, 6. Tel .: 91 069 40 07. Average price: 40 euros.

You can book this restaurant here.

Tagliolini with turbot ragout, in Pante Cucina Siciliana.

Pante Cucina Siciliana

Its name and gastronomic concept have the same inspiration:

, a small island belonging to Sicily. For this reason, what this modern and elegant space proposes (very close to the Retiro) is

traditional cuisine

, with a

and Pantelleria in particular. Here classic dishes of the house coexist with others of the season, all the work of the Calabrian

and made with quality raw materials. Now, the menu offers seven fresh pasta recipes, including two of its specialties: the

(with homemade Sicilian pachino cherry tomato sauce, fried aubergine and ricotta) and the

turbot (long pasta with white ragout sauce that is made with fish, wine, parsley and fennel).

Villanueva, 21. Tel .: 918 27 52 49. Average price: 40 euros.

You can book this restaurant here.

Paccheri with Neapolitan ragout, at La Piperna.

The Piperna

An

essential restaurant on any pastry list that prides itself on the

, traditional and with certain

. Located in the neighborhood of Castillejos (Tetuán), the Neapolitan

officiates in the stoves

, who moves like a fish in water through Neapolitan and Amalfi Coast cuisine and also those from other regions. Its very

(fresh, made to order, and dry, imported), such as

, a

with caramelized onion and beef sauce, or the

Neapolitan

, whose tomato sauce and meat is cooked for 15 hours.

Infanta Mercedes, 98. Telf .: 91 169 49 50. Average price: 35 euros.

You can book this restaurant here.

Rigantoni a l'amatriciana, in Premiata Forneria Ballarò.

Premiata Forneria Ballarò

Artisan, traditional and made daily with

Italian

. Those are the characteristics of the pasta that is served in this cozy restaurant located in

, in Chamberí. Little brother of the Mercato Ballarò by

, his menu offers about a dozen pasta dishes, among which you cannot miss lasagna;

pasta

(filled with fresh cottage cheese and spinach, with homemade tomato sauce); linguine with blond clams, garlic and fresh chilli or

. And for fans of cooking and crime novels,

, a series of menus with recipes taken from the works of Donna Leon starring curator Brunetti.

Santa Engracia, 90. Tel .: 91 593 91 33. Average price: 25 euros.

Ravioli, burrata and truffle, in SottoSopra.

SottoSopra

In this beautiful dining room -located where the mythical El Amparo once stood- in the Callejón de Puigcerdá, what is carried is Rome, as can be seen even in the decoration, inspired by

.

dishes parade on its tables

, such as crispy meat lasagna with homemade béchamel and pecorino; mezze maniche with

sauce

,

and the perceptive pecorino romano; ravioli stuffed

with

sauce

cappellaccio filled with cheese foam or carbonara with crunchy guanciale.

Puigcerdá, 8. Tel .: 91 748 61 97. Average price: 35 euros. You can book this restaurant here.

Pasta with seafood, at Trattoria da Alfredo. © TRATTORIA DA ALFREDO

Trattoria da Alfredo

Here

, but what the market brings every day and sings the chef and patron

In this small dining room, the star is

gastronomy

hence the presence of seafood and pasta is almost mandatory.

And how many recipes does it offer?

We have already said it, it depends on the purchase of the day.

"Six, seven ... I don't know, we make them

...", explains the chef, originally from Catania.

For example, sometimes, it can be snail pasta with squid ink;

with squid, fresh pasta shells with free-range chicken and capers or

linguine

(with aubergine and cottage cheese), one of the house specialties.

Españoleto, 4. Tel .: 91 083 36 65 91 33. Average price: 35 euros.

Spaghetti a la chitarra, at Trattoria Manzoni.

Trattoria Manzoni

This year it has opened a location (

) and, although pizza is still the

, here they do not forget -on the contrary-

.

They have even added new proposals to the offer, such as the

(with sirloin, beef demi-glace, semi-

tomatoes, asparagus and egg yolk) or the

.

Keep taking note:

, made with potato and spinach and garnished with gorgonzola sauce and honey and white truffle, or spaghetti carbonara with free-range egg yolk.

Rosario Pino, 6. Tel .: 91 441 58 52. Average price: 25 euros.

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