Fresh pasta in Marbella: why you can taste the difference

Once you try fresh pasta in Marbella done properly, there is no going back. The texture, the way it holds the sauce, that al dente bite dried pasta rarely reaches: it is a different experience.

Fresh pasta vs. dried pasta

Both have their place, but they are not the same:

• Fresh pasta is more tender, silky and absorbs sauces better.
• It cooks in just a few minutes and keeps a delicate bite.
• It is the foundation of the great Italian classics when made with real produce.

Our classics in Marbella

At Pizzeria Desidero you can choose your pasta shape — rigatoni, spaghetti or orecchiette — and pair it with sauces that respect the original recipe:

• Carbonara: egg, pecorino romano, guanciale and black pepper. No cream.
• Bolognese: a slow-cooked meat ragù.
• Pomodoro and stracciatella: cherry tomato, basil and creamy stracciatella.
• Pesto and stracciatella: Genoese pesto with pine nuts.
• Spaghetti al pil pil with king prawns: garlic, chilli and sautéed prawns.
• Lasagne: layers of fresh pasta with ragù, béchamel and parmesan.

The secret is balance

Good pasta does not need twenty ingredients. It needs good produce and the right proportion: the correct amount of cheese, the exact cooking point and a sauce that does not smother the pasta but accompanies it.

Try our pasta

If you are after fresh pasta in Marbella with an Italian soul, take a look at our menu and pick your plate. Dine in, takeaway or delivery.