Handmade pasta
Handmade pasta every day
At La Fascina Restaurant, fresh pasta is prepared every day by hand by chef Eva. Tagliatelle, pappardelle, ravioli and other traditional formats are the basis of the first courses offered on the menu, made with quality flours selected according to the type of preparation.
The choice of flour varies depending on the format: soft wheat flours to obtain more delicate and thin pastes, less refined flours for more consistent formats with a rustic taste. This attention to the raw material guarantees first courses with an authentic flavor, capable of enhancing the condiments that accompany them.
At the restaurant in Lido di Camaiore, the tradition of making pasta at home is revived every day, accompanied by the creative flair of cooking.
Tradition and creativity in every dish
The fresh handmade pasta at Ristorante La Fascina combines Tuscan culinary tradition with innovation. Each format is processed according to traditional techniques and combined with condiments designed to enhance its texture and flavor. The result is a first course that satisfies even the most demanding palates, where quality and aesthetics merge into a complete gastronomic experience.
Chef Eva
Eva, the chef of the La Fascina Restaurant, personally takes care of the preparation of fresh pasta. His cooking experience and dedication to traditional recipes translate into first courses with an authentic taste.
Every day Eva works the dough by hand, selecting the most suitable flours for each format. The attention to detail and the use of quality ingredients make restaurant pasta a distinctive element of the menu.
At the restaurant in Lido di Camaiore, homemade pasta represents a tribute to the Versilian tradition, prepared with the same techniques handed down from generation to generation.