Where to buy fresh pasta in Rome: shops and workshops making tortellini, ravioli, and fettuccine

Hercules

Ercoli, operating as a small shop in all three of its locations, is renowned for its culinary research, which spans both national and international markets. However, at Christmas, fresh pasta takes center stage at the counter. You can find and order everything from traditional ricotta and spinach ravioli to the more unique cacio e pepe ravioli. Classic tortellini are also available, as well as gnocchi, tagliolini (€13/kilo), tonnarelli (€20/kilo), and the famous parsley fettuccine. Naturally, the kitchen also uses fresh pasta, so the selection at the counter varies based on daily arrivals. If you prefer something from the takeout menu, Ercoli offers ricotta and spinach cannelloni with béchamel sauce, cannelloni with ragù (€23/kilo), salmon and zucchini lasagna (€33/kilo), radicchio and gorgonzola lasagna (€26/kilo), or pumpkin and taleggio cheese (€24/kilo).

Ercoli. Viale Parioli 184, Rome. Tel. 06 8080084 / Via Montello 26, Rome. Tel. 06 3720243 / Via Giggi Zanazzo 4, Rome. Tel. 06 96527412. Website: Facebook.

Secondi Pasta Factory

Pastificio Secondi, a modern pasta factory, has created a Christmas menu featuring traditional specialties alongside the latest innovations: pasta made with ancient and experimental grains, such as Pierciasacchi-quality tonnarelli, Mazì-quality conchiglie, and Khorasan-quality sedanini (all €16/kg). Of course, the classics are a must-try: cannelloni (€20-€24/kg depending on the filling), lasagna available with meat, fish, and vegetables (€18.50-€25/kg), and ricotta-based ravioli. Also worth trying are the exclusive creations: Assoluti, ravioli with a single ingredient: cauliflower, red onion, or pumpkin (€21/kg), and 33 gr, a single, large ravioli weighing 33 grams created by Mauro Secondi to celebrate his 33rd anniversary (€27-€32/kg). The menu is completed by crêpes and other meat-filled pastas such as agnolotti, tortelloni and cappelletti.

Secondi Pasta Factory. Via delle Alvolale 47/49, Rome. Tel. 338 3305755. Website. Facebook page.

Marini

A historic pasta factory, a family-run business that has made pasta its forte for over 90 years. Founded in 1930 by Enrico Marini and now proudly and dedicatedly run by his granddaughter Laura, the pasta factory offers its customers fresh pasta of every type and quality, from the most traditional to the most innovative. We offer green and spelt fettuccine, maltagliati and tonnarelli, and filled pasta such as agnolotti with meat (€22/kilo) or with Sardinian pecorino cheese and orange peel, for which they are credited with inventing the unique dough. During the holidays, tortellini are a must, prepared according to tradition with meat, aged parmesan, prosciutto, and mortadella. In addition to the classics, there are also caserecci (€24/kilo), made with thin pasta sheets and ideal for broth. This Christmas, the selection is truly extensive. Ravioli will be available with truffle, grouper, lemon zest, and saffron (from €24 to €30/kilo), followed by cannelloni and lasagna with white ragù and Bronte pistachios or with artichokes, and finally quadrucci with prosciutto and parmesan (€26/kilo), ricotta and salmon crepes, and ricotta with cinnamon and spinach crepes. Also noteworthy is the gluten-free line offered in collaboration with an artisanal workshop in the Castelli Romani area.

Pasta Marini. Via Po 47a, Rome. Tel. 06 8554134. Website: Facebook.

Gamberoni Shop

Opened in the 1960s by Angela and Dante Gamberoni, two true Ferrarese, the shop quickly established itself as a neighborhood landmark. This family tradition is now carried on by their grandson Tony, who, with his own ideas, has reinvented the product by adding niche flours and premium ingredients. From simple egg pastas like pappardelle, quadrucci, tagliolini, and tonnarelli (€16/kilo) to stuffed pastas. Traditional tortellini (€44/kilo), ricotta and spinach ravioli, pumpkin ravioli, taleggio and radicchio ravioli, ricotta and lemon ravioli, and the unique artichoke tortelloni with cave-aged caciocavallo cheese (€36/kilo). Whole wheat pasta is also available, along with organic pasta made with stone-ground Sicilian wheat flours and Kamut pasta (€20/kilo).

Gamberoni Shop. Via Bufalini 65-67, Rome. Tel. 06 2427654. Website: Facebook.

Retro folder

Retropasta, between Piazza Navona and the Pantheon, is the space next to Retrobottega. Giuseppe Lo Iudice and Alessandro Miocchi describe it as a continuation of the restaurant, but also as a shop and a laboratory offering a contemporary take on artisanal pasta. Artisanal pasta, rigorously handmade, is prepared with organic flour and eggs and features constantly changing fillings. Alongside traditional tortellino, we also offer tortellino di coda, plin, agnolotti, stuffed cappellacci, and gnocchi stuffed with Parmesan fondue (€40/kilo). As for rolled and bronze-drawn pasta, we offer garganelli, passatelli, spaghettoni made with water and flour, as well as fettuccine, tagliolini, and tonnarelli (€20/kilo). In addition to boxes of fresh pasta, the shop also sells sauces, gravies, and preserves.

Retropasta. Via della Stelletta 4a, Rome. Tel. 06 68136310. Website: Facebook.

Huntress

A unique name for this new shop opened last August in Prati, where "Casa" refers to a familiar place and "Dora" is short for "Azdora" (zdoura in Bolognese dialect), meaning the housewife. The formula is very simple: a pasta factory with a workshop and kitchen where you can buy fresh pasta or stop in for the daily lunch special. The selection is varied, from classic and traditional pastas like tagliolini and pappardelle (also made with semi-whole wheat flour), pici and tonnarelli, to stuffed pasta. And it's precisely in the fillings that we find creativity and modernity: ravioli with ricotta and nduja, ricotta ciauscolo and lemon, potatoes, squid, and ginger, then cappellacci stuffed with amatriciana or roasted tomatoes, and finally the special tortelli with pink shrimp and lemongrass and roasted cherry tomatoes. The international selection of noodles and gyoza is also interesting.

Casadora. Via Oslavia 11, Rome. Tel. 06 97997397. Website. Facebook.

Gatti and Antonelli

Gatti Antonelli, a pasta factory recognized as a historic workshop, founded in 1953, has a special charm of its own. Every day, the workshop produces a wide variety of regional specialties, prepared according to ancient traditions. Even today, the shop still features a counter with white marble shelves where the pasta selection is truly extensive. Stuffed egg pasta, tortellini, agnolotti, and meat cannelloni, ricotta and spinach ravioli, as well as the more unusual ones with pumpkin, artichokes, and Sorrento lemons (€32/kilo). Classic tonnarelli and tagliolini, pappardelle and maltagliati (€13/kilo), farro fettuccine, and pappardella vinaccia (€16/kilo) are also available. Finally, there's a specialty for the little ones: grattini. A special pasta shape made from organic durum wheat semolina and water, including wheels, celery halves, and shells (€8/kilo).

Gatti e Antonelli. Via Nemorense 211, Rome. Tel. 06 86218044. Website. Facebook.

[Cover photo Pastificio Secondi]