In Italy pasta is more than “a food made from flour, water, and sometimes egg, that is cooked and usually served with a sauce1“. It’s not just a staple food; it’s a proper cultural element of “italianità”. As a matter of fact, making fresh pasta speaks of tradition and nostalgia, with recipes passed down from one generation to another. It is also an art that combines passion for eating and good food with creativity and innovation, giving the ability to produce and give shape to something new and delicious out of simple dough.
Our chef Carlo has been perfecting family recipes through professional experience in the years, constantly researching and experimenting to create always new and tastier types of pasta.
Tagliatelle, tagliolini, pappardelle are made freshly every day as part of our à la carte menu, while we offer ravioli, gnocchi and tortelloni with different shapes and fillings in our weekly specials.
All our fresh pastas are handmade in small quantities in Mora Restaurant’s kitchen in Leytonstone, East London, using free-range eggs and finest Italian 00 flour. Similarly, all our sauces and ragùs are also made in house using only best quality ingredients – always fresh, seasonal and as local as possible.
1. Cambridge dictionary.