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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