{"id":7812,"date":"2026-09-22T10:00:00","date_gmt":"2026-09-22T10:00:00","guid":{"rendered":"https:\/\/www.ristoranterosso.it\/?p=7812"},"modified":"2026-10-23T11:44:10","modified_gmt":"2026-10-23T11:44:10","slug":"pasta-fatta-in-casa-a-roma","status":"publish","type":"post","link":"https:\/\/www.ristoranterosso.it\/en\/pasta-fatta-in-casa-a-roma\/","title":{"rendered":"Homemade pasta in Rome: the three Roman classics at ROSSO"},"content":{"rendered":"<style>.rosso-art{--ra-gold:#c59134;--ra-line:#e6e6e6}.rosso-art .ra-top{display:flex;flex-wrap:wrap;align-items:center;gap:10px 14px;margin:0 0 18px}.rosso-art .ra-chip{display:inline-block;padding:5px 12px;border-radius:20px;background:rgba(197,145,52,.12);color:var(--ra-gold);font-size:.72rem;font-weight:800;letter-spacing:.9px;text-transform:uppercase;text-decoration:none}.rosso-art .ra-read{color:#6b7280;font-size:.85rem;letter-spacing:.2px}.rosso-art .ra-toc{border:1px solid var(--ra-line);border-radius:14px;padding:18px 22px;margin:0 0 30px;background:#fafafa}.rosso-art .ra-toc p{margin:0 0 10px;font-weight:800;font-size:.78rem;letter-spacing:1px;text-transform:uppercase;color:#6b7280}.rosso-art .ra-toc ol{margin:0;padding-left:1.15rem;display:grid;gap:6px}.rosso-art .ra-toc a{color:inherit;text-decoration:none;border-bottom:1px solid transparent}.rosso-art .ra-toc a:hover{border-bottom-color:var(--ra-gold);color:var(--ra-gold)}.rosso-art .ra-sintesi{border-left:3px solid var(--ra-gold);background:#fafafa;border-radius:0 14px 14px 0;padding:20px 24px;margin:34px 0}.rosso-art .ra-sintesi h2{margin:0 0 10px!important;font-size:1.15rem!important}.rosso-art .ra-sintesi ul{margin:0;padding-left:1.1rem;display:grid;gap:7px}.rosso-art details{border-bottom:1px solid var(--ra-line);padding:14px 0}.rosso-art details summary{cursor:pointer;font-weight:700;list-style:none;display:flex;justify-content:space-between;gap:14px;align-items:baseline}.rosso-art details summary::-webkit-details-marker{display:none}.rosso-art details summary::after{content:\"+\";color:var(--ra-gold);font-weight:800;font-size:1.25rem;line-height:1}.rosso-art details[open] summary::after{content:\"\\2013\"}.rosso-art details p{margin:12px 0 2px;color:#4b5563}<\/style>\n<p><br \/>\n<!--ROSSO:EN--><\/p>\n<div class=\"rosso-art\">\n<div class=\"ra-top\"><a class=\"ra-chip\" href=\"\/en\/category\/vivere-rosso\/\">Living Rosso<\/a><span class=\"ra-read\">5 min read<\/span><\/div>\n<p>At ROSSO Restaurant and Grill the pasta is made in-house every day with first-choice flours: tonnarelli for the cacio e pepe, mezze maniche for the amatriciana. These are two of the three great Roman pasta dishes, and the third, carbonara, comes in two different versions at lunch and at dinner. We are a steakhouse, and at the same table you can have a serious steak and a Roman pasta dish made properly.<\/p>\n<p style=\"text-align:center;margin:30px 0\"><a href=\"\/en\/prenota\/\" style=\"display:inline-block;padding:13px 30px;border:1px solid #c59134;border-radius:30px;color:#c59134;text-decoration:none;font-weight:700;letter-spacing:.3px\">Book a table<\/a><\/p>\n<p>Pasta is on both menus, the \u00e0 la carte lunch menu and the dinner menu, with a few differences between them.<\/p>\n<h2 id=\"ra-0-the-three-roman-pasta-dishes\">The three Roman pasta dishes<\/h2>\n<p>All three have Pecorino Romano DOP; amatriciana and carbonara also have crisp guanciale, cured pork cheek.<\/p>\n<p>Amatriciana is made with mezze maniche, peeled tomatoes, guanciale and Pecorino Romano DOP.<\/p>\n<p>Cacio e pepe is the simplest: tonnarelli with Pecorino Romano DOP and black pepper ground in the mill, nothing else.<\/p>\n<p>Carbonara depends on the time of day. At lunch it is made with mezze maniche, crisp guanciale, Pecorino Romano DOP and yellow-yolk eggs. At dinner there is the Rosso Carbonara, with durum wheat spaghetti, crisp guanciale, Pecorino Romano DOP and an egg marinated in Vermouth di Torino &#8220;Riserva Speciale Rubino&#8221;.<\/p>\n<p>If you are not sure which to choose, the difference is easy: amatriciana is the one with tomato, carbonara the one with egg, cacio e pepe the one with only cheese and pepper. We are open 365 days a year, so all three are on the menu on public holidays too.<\/p>\n<h2 id=\"ra-1-lunch-and-dinner-what-changes\">Lunch and dinner: what changes<\/h2>\n<p>The <a href=\"\/en\/menu-pranzo\/\">lunch menu<\/a> is \u00e0 la carte and includes the three Roman dishes, the pasta of the day and a Thai dish with basmati rice. The <a href=\"\/en\/menu-cena\/\">dinner menu<\/a> has the same three recipes, with the Rosso version of carbonara, and adds the Blu Profondo: tonnarelli in a squid sauce with yellow cherry tomatoes, Taggiasca olives, basil and parsley.<\/p>\n<p>The pasta of the day changes and is not listed on the website: ask the staff.<\/p>\n<p>On the dinner menu the pasta section opens with a line saying the homemade pasta is prepared daily by our cooks with first-choice flours. The word homemade appears on the tonnarelli and the mezze maniche; the Rosso Carbonara is described with durum wheat spaghetti.<\/p>\n<h2 id=\"ra-2-before-and-with-the-pasta\">Before and with the pasta<\/h2>\n<p>Before a Roman pasta dish, the menu has fried starters: the suppl\u00ec, the classic Roman rice croquette, and the battered courgette flower filled with fior di latte and anchovies. They come by the piece, to order for the table and share. If you want to start with something not fried, there is 36-month Parma ham, hand-cut by our chefs.<\/p>\n<p>For wine, the list has 68 labels, 12 of them by the glass. With amatriciana or carbonara a red by the glass works well, such as Montepulciano d&#8217;Abruzzo or Chianti Classico; cacio e pepe also goes with a white. For more precise advice, ask the staff.<\/p>\n<h2 id=\"ra-3-pasta-and-the-grill\">Pasta and the grill<\/h2>\n<p>The easiest way to eat here is to share: a Roman pasta dish each and a fiorentina, the Florentine T-bone, between two. It starts at about 800 grams and is meant for two people; for a single portion, have a rib steak, a fillet or a tagliata. How to order it and the cuts are explained in our <a href=\"\/en\/bistecca-a-roma-tagli-prezzi-e-come-ordinarla\/\">steak guide<\/a>.<\/p>\n<p>At lunchtime the pasta is part of the \u00e0 la carte menu we describe in our article on the <a href=\"\/en\/business-lunch-aventino-pranzo-di-lavoro\/\">business lunch on the Aventine<\/a>.<\/p>\n<h2 id=\"ra-4-if-you-are-vegetarian\">If you are vegetarian<\/h2>\n<p>Cacio e pepe is the only one of the three with no meat or fish. One detail for strict vegetarians, though: the rules for Pecorino Romano DOP require lamb rennet, so if you avoid cheese made with animal rennet, skip it. For other dishes with cheese the menu does not say which rennet is used, so ask the staff.<\/p>\n<h2 id=\"ra-5-allergens-and-coeliac-disease\">Allergens and coeliac disease<\/h2>\n<p>On the menu every dish carries the EU allergen codes, with the key at the bottom. For the three Roman dishes the codes are 1 gluten, 6 soy, 7 milk and 10 mustard; carbonara adds 3 egg, and the Rosso Carbonara also 12 sulphites. The Blu Profondo lists gluten, soy, mustard, sulphites and molluscs.<\/p>\n<p>Pasta contains gluten. We have one kitchen, where bread, pasta and pizza are made every day: we cannot rule out cross-contamination and cannot guarantee a dish suitable for coeliacs. If someone at the table is coeliac, tell us when you book. The policy is explained in our <a href=\"\/en\/faq\/\">FAQ<\/a>.<\/p>\n<h2 id=\"ra-6-when-to-come-and-how-to-book\">When to come and how to book<\/h2>\n<p>The kitchen takes orders until midnight, every day, and at lunch the pasta is always \u00e0 la carte. Booking is recommended for dinner, weekends and groups; otherwise you can walk in. Book from the <a href=\"\/en\/prenota\/\">booking page<\/a>, by phone or on WhatsApp on +39 342 189 9629, in English too. The cover charge is 2 euro per person. If you are visiting, our article on how dinner works in Rome explains dinner times, the cover charge and tipping.<\/p>\n<h2 id=\"ra-faq\">FAQ<\/h2>\n<details>\n<summary>Is the pasta at ROSSO homemade?<\/summary>\n<p>The homemade pasta is prepared every day by our cooks: the tonnarelli and mezze maniche of the Roman recipes. The dinner menu describes the Rosso Carbonara with durum wheat spaghetti.<\/p>\n<\/details>\n<details>\n<summary>Which Roman pasta dishes do you serve?<\/summary>\n<p>Carbonara, amatriciana and cacio e pepe, at lunch and at dinner.<\/p>\n<\/details>\n<details>\n<summary>Is cacio e pepe vegetarian?<\/summary>\n<p>It has no meat or fish, but Pecorino Romano DOP is made with lamb rennet: if you avoid animal rennet, skip it.<\/p>\n<\/details>\n<details>\n<summary>Is there pasta for coeliacs?<\/summary>\n<p>On the menu every pasta dish lists gluten among its allergens, and there is only one kitchen: we cannot guarantee dishes suitable for coeliacs.<\/p>\n<\/details>\n<details>\n<summary>Can I book in English?<\/summary>\n<p>Yes, by phone and on WhatsApp on +39 342 189 9629.<\/p>\n<\/details>\n<p>To try the three Roman classics, <a href=\"\/en\/prenota\/\">book a table<\/a> online or call +39 342 189 9629, also on WhatsApp.<\/p>\n<p style=\"text-align:center;margin:30px 0\"><a href=\"\/en\/prenota\/\" style=\"display:inline-block;padding:13px 30px;border:1px solid #c59134;border-radius:30px;color:#c59134;text-decoration:none;font-weight:700;letter-spacing:.3px\">Book your table at ROSSO<\/a><\/p>\n<p><script type=\"application\/ld+json\">{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"@id\": \"https:\/\/www.ristoranterosso.it\/en\/pasta-fatta-in-casa-a-roma\/#faq\", \"inLanguage\": \"en-GB\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Is the pasta at ROSSO homemade?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The homemade pasta is prepared every day by our cooks: the tonnarelli and mezze maniche of the Roman recipes. 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