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Spring in Italy...The Pasta Factory’s new menu

With the change in seasons comes a refreshed menu at The Pasta Factory.

We’re keeping many of our customers’ favourites, while introducing six beautiful new dishes

based on family recipes and classics from different regions of Italy (CampaniaPiemonte, Campania, Puglia). Featuring fresh herbs, seafood, silky rich sauces – and of course, our home-made pasta – they all sing with flavour. See what’s new below.

 Lunch Menu


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6 new dishes to try this Spring...

Experience our vegan Gemelli Integrali con Pesto di Nocciole – wholewheat twin pasta with a pesto made from fresh oregano, capers and hazelnut, and tossed with sundried tomatoes and sautéed aubergines.

Or transport yourself to the trattorias of Southern Italy with our Bucatini Aglio and Olio dal Mare – black squid ink pasta with a Pugliese extra-virgin olive oil, garlic, anchovies, parsley and red chillies, topped with fennel taralli breadcrumbs.

Bucatini all’Amatriciana (Really traditional plate)

Ravioli Verdi di Ricotta al Pomodoro

Agnolotti Piemontesi (Traditional stuffed pasta from our region - PIEMONTE)

Finally, make sure you try our version of a timeless filled classic from Campania:

Bucatini Neri con le Vongole: black bucatini pasta tossed with wild harvested Italian clams, cherry tomatoes, and a hint of chilli and parsley.

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