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Madness of chefs

Felix and Lucas are chefs and friends.In the day to day they share space, perspiration and responsibility in ALO'S, the restaurant commanded by Alejandro Feraud that lies among the best in Argentina.But during the pandemic, with free time and various anxieties, they also launched the elaboration and delivery of fresh pasta under the name of M4DPASTAS."Félix knows about the subject.Just before this COVID19 begins, he was about to go to the University of Bologna to make a pasta master.On my side, in Al's I have a lot of experience kneading, so we face this project together, ”says Lucas.

The first thing they clarify is that they are chefs and not a classic fresh pasta factory.This translates into a particular look at station products, chosen sauces, formats and fillings.Mechanics repeats week after week: Mondays imagine what they are going to prepare, on Wednesday.“We send everything frozen in individual portions with their separate sauce, in transparent zipoc bags.The idea is that you can keep everything in your freezer and cook it at the time you want, ”they explain.

With an exclusive dough of semolina (ensuring good dente), and soon adding flours 00 imported from Italy, delicious pastes such as the tortelli di zucca with ravia butter and crispRoasted garlic, beautiful Ravioli de Zuchini, Mascarpone and Limón with lemon butter and chestnuts from Cajú or tremendous chapellacci of red chorizo and variety of cheeses with chipotle butter, the more possibilities (between $ 500 and $ 600 the portion with the salsa)."Those who tried us continue to buy.We are going to little by little, we do not want to expand without knowing what we can do well.Today we are producing in our Franks, sometimes even after the service in Al's, between 2 and 6 in the morning, ”they say.

A welcome gastronomic madness.

Weekly menu and orders for Instagram: @m4dpasta

Fast food

One of the great wonders of the fresh paste is the huge range of options - precious, styles, flavors - that allows to offer, from luxury places to the most staunch Italian compensants, through the author's whims and the popular canteens.A good example of this diversity is Monti, the pasta bar born a couple of years ago in Boedo, and that since 2020 added a branch in schoolboys.Monti complies with the always sought BBB premise: it is good, beautiful and cheap.

A fast kitchen store ideal for lunch in the place, and with a strong commitment to delivery applications (they have a coupon of discounts on their Instagram for first purchases). Todo esto se traduce en platos cocinados en el momento del pedido, que se dividen en pastas “clásicas” (fusillis, ñoquis, rigatonis, cintas, tallarines, macarrones, $320 siempre con salsa incluida); rellenas (batata caramelizada, pollo y verdura, calabaza y mozzarella, ricota, todas a $450 con salsa), además de sabores veganos (fusillis de kale, integrales y de remolacha, $390 con salsa) y algunos especiales, como los muy estadounidenses Mac&Cheese a $450.

The logic of Monti's pastes is typically Buenos Aires, of flour and egg dough, with soft texture and sauces already known for the local palate: there appear loved ones such as tuco, pesto, pink salsa, boloñesa, tomato with meatballs, cream and cream andfungi, among others.It does not surprise that complete families abound in their tables, thus reissue the classic Sunday.Also, perhaps to modernize a little, but even more to add options and consumption schedules, the house offers afternoon coffee (with combos such as the most toasted coffee with ham and cheese at $ 260), but it is best to arrive whenThe sun falls and ask for example the fried raviols with cheddar sauce (it sounds strange but works) with two Stella Artois beers to very friendly $ 500.A worthy chopped to cut the week - and the tradition - in two.

A quick and suitable kitchen all audiences.

Monti is at AV.Federico Lacroze 2699 and in Av.Boedo 797.Every day from 11 to 23:30.WhatsApp: 11-5844-2621.Instagram: @monti.ARG

The Italian laboratory

Entrar al local de Fresca en Cañitas es aceptar una suerte de trato tácito: por un rato se estará caminando en tierras italianas, rodeados de estantes con proseccos y vinos, quesos, aceites y conservas, además de una lARGa vitrina (“Il Bancone”, así la llaman) exhibiendo pastas preciosas.But the true fresh magic happens one floor higher, in its laboratory: a space designed by food and nutritionist engineers, fulfilling not only with strict quality and health controls (separating for example the raw of cooked, with deeders, kneaders andimported bronze molds), but also with an efficient logic that will allow them to open a second place in Palermo soon.

The freshe of fresh are its pasta, which are divided into the Classic, Special, Giorno and Nutrizionale lines (all, between $ 340 and $ 600). La primera apunta a una tradición más ARGentina, con ravioli di quattro formaggi, ravioli di manzo o ravioli di zucca, entre otros.The Special adds unique formats such as the Di Bondiola lingotti to the Malbec, those of Gorgonzola and Pera or the unmissable Ravioloni Amalfitani (with Ricotta and Limón).The Giorno line includes the pastes without filling, from a variety of Gnocchi to Taglielle, Linguine or Fusilli.And the Nutrizionale adds the increasingly sought gluten -free pasta, in versions with and without filling.

Fresh does not want to compete with traditional pasta houses, but become a glamorous purchase experience: a beautiful place with personalized attention, abundant explanations and a packaging of flirtatious and colorful boxes.Several sauces are added to the offer, from various tabs (with basil, with arugula) to creams or a variety of sauces based on Italian tomatoes.

There are more: a few ready dishes (pasta salads, vitello tonnato), thematic gift boxes by region and some etc..It is best to go and be tempted by the proposal.

Fresh is in migueletes 921.Care schedules: Tuesday to Saturday from 9 to 21;Sundays from 9 to 14h.Instagram: @frescalapasta.They have parking in Gorostiaga 1645.