Homemade Fresh Pasta
Fresh pasta, homemade daily
At Ristorante Il Bargello, in the heart of Florence, homemade pasta is a daily gesture that carries the scent of tradition. In our artisan workshop we work as we once did, with plenty of egg yolks, semolina and selected flours, for fresh pasta with an authentic texture and flavour.
Every day we knead it, roll it and shape it by hand, because true Tuscan pasta is born from the hands that make it and the time devoted to it.
Our shapes
From our workshop come the dishes that tell the most authentic Tuscan cuisine:
Pappardelle al ragù: the traditional wide pasta, with slow-cooked sauces
Hand-folded Ravioli and Tortelloni: fillings made in house, one by one.
Pici di semola: the hand-rolled shape semolina pasta, typical of Tuscany.
Spaghetti alla carrettiera: Il Bargello’s dish of the heart.
Spaghetti alla carrettiera
Among all our pasta dishes, Spaghetti alla Carrettiera holds a special place: it is the favourite dish of Rodolfo Turricchia, the family’s founder. Simple, tasty and convivial, it is the dish that the Bargello team has shared for over twenty years in the Spaghettata, at least once a week.
It is the same spirit we bring to the table for our guests: pasta as a gesture of sharing, even before being a dish.
Discover The Rituals of Il Bargello
Homemade, from the first dish to the last
The same care we put into our pasta is found in our homemade pastry, with which we close the meal.
Because at Il Bargello, from the first forkful to the last dessert, everything is born in our kitchen.
Is the pasta at Il Bargello homemade?
Yes, we make it every day in our artisan workshop, with semolina, selected flours and plenty of egg yolks.
Which fresh pasta shapes do you offer?
Pappardelle al ragù, hand-folded ravioli and tortelloni, pici di semola and our spaghetti alla carrettiera, the favourite dish of our founder Rodolfo.
What are spaghetti alla carrettiera?
A simple, flavourful traditional first course, Il Bargello’s dish of the heart and the star of the team’s weekly Spaghettata.