Amor di Pasta In Roma

Oh mama!! good, good, good! welcoming staff, very fresh egg pasta, incredible dishes (incredible carbonara) I have definitely developed an addiction to this place. Thank you!

The egg pasta is of the highest quality and there is also the possibility of eating it for lunch, traditional Roman first courses with fresh pasta of your choice and made at the moment and every day a particular first course based on the ingredients available. Creative and delicious stuffed pasta, these can also be eaten for lunch. Excellent prices for consumption on the spot (€6 for a first course with abundant seasoning) I think it's an excellent alternative to trattorias that now charge a lot and the quality is usually not excellent. both food and drinks and free water! also super eco friendly, all compostable.

true Roman essence. if you breathe pure air of a genuine Roman environment. all good. Thank you that places like this still exist.

Excellent pasta reported several times by the red shrimp. The staff is welcoming, friendly and approachable. They also do lunches, for 6 euros you can get a big plate of egg pasta and on some days, I think it's Friday, there's also fish sauce. It's not even worth dirtying the dishes at home as a friend of mine says

Excellent pasta factory with the possibility of eating on site. The proposals are obviously from the Roman tradition, therefore amatriciana, carbonara, cacio e pepe, although there is no shortage of other products such as ravioli. Everything is very spartan but it is an environment that I personally prefer, without too many frills. Prices are the strong point.

The first time I came here, the owner uncle asked me what I wanted to go too good to go. I said whatever I wanted and ended up packing the lasagna. The signboards inside the store are very warm. I saw a recommendation for today, and I also saw a note to help people find a house. Finally, I asked if I could eat in the store?

Good morning, I took 2.5 kg of elasagne with ragù for Christmas day but it was not successful for two reasons 1~sauce a little sour with a lot of ragü 2~steep pasta. In fact, when the elasagna were cooked due to the large amount of ragü the sauce came out abundantly on the sides of the dish. I understand everything but the seasoning must be measured out....maybe a piece of advice you need to improve...Anyway, I spent 40 euros and the cost is low but I have family members from the Marche region where once again I was criticized like Romano for the elasagne... However I took the ricotta ravioli, the pasta is stiff here too....Let's remember that they are Emilian dishes (tortelons) and the pasta must be thin. A greeting

11 red prawns in as many years, in addition to the primary business of egg pasta. A walk to discover the Garbatella lots cannot fail to stop here where you can take advantage of a cardboard lunch basket in the best tradition of the workers of the era in which the neighborhood was born. In short, quality at an accessible price for everyone. A real must for residents too. Thank you!