Back in the olden days, Italian immigrants in Vauban opened a flurry of shops called casa bianca. Feeling nostalgic for those days, Matthieu Angioni opened Coquillettes et Fusilli, a boutique that sells pasta… e basta! You’ll find portraits of his Sardinian great-great-grandparents, Antonio and Louise, keeping an eye on all the bronze-cut pasta, made with French durum wheat semolina flour, prepared in house with regional and seasonal ingredients: incredible ravioli with duck confit, onions and honey (€24/kg), cheeky gnocchi colored with spinach (€14/kg), very fresh lasagna sheets, conchigliette made with eggs, porky figatellu ravioli (€26/kg)… Other necessities for your future pasta parties include their Parmesan, pecorino, incredible tomato sauce and pesto. Behind the bar, Matthieu always doles out advice, including his famous trick for perfectly cooked pasta: one liter of water and 10 grams of salt for every 100 grams of pasta. // J.M.
Hidden gem: The ravioli stuffed with sardines, shallots, preserved lemon and Cayenne pepper (€26/kg).
