The widest fresh pasta at Pastificio Guerra, made that morning from eggs and flour. Silky, tender, and perfect for sopping up ragù. Buy it raw by weight or grab it warm from the counter if it's been cooked for lunch service.
Tips from diners
Take it raw and cook it at home with beef ragù. That's how Romans eat it.
Ask if they have any pre-cooked portions ready. Usually available 12:30-14:00 on weekdays.
Standard-width ribbon pasta, silky and delicate. Slightly thinner than pappardelle, which makes it ideal for carbonara or cream sauces. Made fresh each day.
Tips from diners
Better than pappardelle for lighter sauces like carbonara or aglio e olio.
The thinnest ribbon at the shop, elegant and fine. Cooks in 2-3 minutes. Pairs best with lighter, vegetable-forward sauces or fresh tomato.
Tips from diners
Thinnest pasta here—only 2-3 minutes to cook. Perfect if you're in a hurry.
Spinach-enriched fresh pasta, bright green, silky texture. Slightly earthier than the egg version. Locals often pair it with ricotta or cream sauces.
Tips from diners
The spinach is subtle but adds a different flavor—worth trying once.
Handmade ravioli stuffed with creamy ricotta and green spinach. Sold uncooked by weight. Takes 4-5 minutes to cook and floats to the surface when ready. Dress simply with melted butter and sage.
Tips from diners
Cook it when you get home—the filling is delicate. Gentle heat, salted water.
Pastificio Guerra has sold fresh egg pasta since the 1980s from a tiny shop steps away from the Pantheon. Romans queue for the daily-made pappardelle, fettuccine, and tagliatelle. No cooking—you buy raw pasta and cook it at home, or grab it already-cooked from the warming tray by the counter.
Tiny storefront between the Pantheon and Piazza Navona. Easy to miss because it's so small.
Go before 11:30 or after 14:30. Lunch hour (12:00-14:00) gets crowded with Romans buying lunch.
Don't overcook. Fresh pasta takes 3-4 minutes, not 8-10 like dried. It's tender, not al dente.
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