A word to all wise Parisian dough lovers: the best Italian noodles in the city are those made by the maestro Giovanni Passerini – and you can even take them to go! Adjoining his formidable restaurant, enter the shop with the cream-colored façade bearing the words “pasta fresca” and score a hit of stretchy, springy pasta. Inside, machines spit out long pieces of pasta dough of various thicknesses (pappardelle, tagliatelle, tagliolini), made with artisanal, organic flour from the Le Marche… Along with some ravishing ravioli stuffed with ricotta and spinach, potatoes, provola, preserved lemon and oregano, or even red kuri squash and sorrel. And on the shelves, balanced sauces beckon you, waiting to take your pasta to the next level: squid ink sauce, spicy tomato, arrabbiata with tuna, pesto with capers… Plus, there’s even a selection of cheese and charcuterie from Italy, including a rare pork rustichello saucisson encased in wax, much like bottarga. Long live king Pasterini! // S.O.
Hidden gem: Mexitalian carnitas ravioli, stuffed with pork, cabbage, lime and peanuts (€3.90 for 100 g).