As I brought fork to mouth, tasting, for the first time, Enzo’s mafaldine with octopus, sun-dried tomatoes and spicy oil, all I could think was “how am I only now hearing about this place??” Already a few years old, Fabbrica Pasta has been chillin’ out in Geneva’s Jonction like a kid playing quietly with her toys in the attic.
Makes you wonder what’s going on up there, right? Well, here’s a hint. Chef Enzo is quietly making some of the best pasta in town. For anyone who has eaten pasta in Italy, who understands the true meaning of al dente, who knows a well-cooked octopus when they see one, who loves watching the master at work while they eat… well this is the place for you. Some personal favorites are the paccheri dorade, roasted fig and goat cheese tortellini… is it dinner time yet? And if you’re gluten intolerant, no worries: ask for their gluten-free buckwheat flour pasta.
