As I brought fork to mouth, tasting for the firs 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 well over a year 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 I’ll tell you what’s happening. Chef Enzo is quietly making 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.
Oh one last thing: I hear a rumour they just opened a new room serving coffee, breakfast and snacks…
