After hearing good things, The Pasta Factory on Shudehill (in the
former Baekdu site) is one of those places I’ve been meaning to visit pretty
much since they opened (end of October last year).
Their tag line is “Fresco, Tradizionale, Italiano” – the
boast being, all their pastas are handcrafted on the premises and dishes are prepared
and served in the traditional Italian way from family recipes.
Visiting on a Friday
lunchtime, me and a pal were the only customers – I know they are not exactly
in a prime location but it amazes (and angers) me when quality independents
like this are empty. Especially when there are busier glitzy celebrity haunts
and chain restaurants serving a lesser product at higher prices.
We started with an
excellent Taglieri – an appetiser
board with quality nocellara olives, salami, cheeses, tarallini, grissini
torinesi, seafood skewers with blood orange, tuna caponata and incredibly moreish
zeppole.
Although not on the menu, stating
that I like my pasta dishes simple, the kitchen prepared me some of their long,
tube Bucatini – served with olive oil,
garlic and black pepper. It’s so comforting to enjoy fresh pasta this way.
Greedily, I also ordered
some of their Trottole ("Spinning
top") – Trottole con Carciofi,
Zafferano e Limone – tossed with artichokes and parsley in a saffron sauce
made rich with lemon and garlic.
My pal possibly made the
best choice with his Reginette (“Little
Queens”) – Reginette al Barbera con
Ragu’ di Cervo – made with Barbera wine and a hearty slow cooked venison
ragù and topped with grated parmesan.
Stuffed
with pasta we swerved dessert but, with out next visit in mind, we eyed up the Ravioli
di Cioccolato (Almonds and Amaretti biscuits filled chocolate ravioli. Served
warm with orange cream and toasted pine nuts). We did have a Caffettiera with Cantucci, Baci di dama
and Amaretti biscuits.
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