Recent social media posts
30/11/2024
Sweet dreams are made of this
Who am I to disagree?
The best pasta meet the best sauces
Who is ready for the best and in town?🍕🍝
16/10/2024
Exciting news from Unlock! 🎉
We’re thrilled to announce that is introducing Lunas, a new street food concept that’s sure to delight, along with our homemade pasta 🤩.
To celebrate, enjoy 50% off today ONLY of all pasta and all gourmet pizzas from October 16th to October 24th.
Community! Join for this new delicious culinary adventure!
Book NOW!Link in bio as well 👆🏻
https://unlock2021.me/
25/06/2023
Rigatoni Porro e Salsiccia (Leek and Sausage Pasta):
Ingredients:
8 ounces (225 grams) rigatoni pasta
2 leeks, white and light green parts only, thinly sliced
4 Italian sausages, casings removed
3 cloves of garlic, minced
1/2 cup (120 ml) dry white wine
1 cup (240 ml) chicken or vegetable broth
1/2 cup (120 ml) heavy cream
1/2 cup (50 grams) grated Parmesan cheese
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet or frying pan, heat the olive oil over medium heat. Add the sausage meat and break it up with a spatula. Cook until the sausage is browned and cooked through, about 5-7 minutes.
Add the minced garlic and sliced leeks to the pan. Cook, stirring occasionally, until the leeks have softened, about 5 minutes.
Pour in the white wine and let it simmer for a minute or two, allowing the alcohol to evaporate. Then, add the chicken or vegetable broth and bring to a simmer. Let it cook for another 5 minutes to allow the flavors to meld.
Stir in the heavy cream and season with salt and pepper to taste. Simmer for a few more minutes until the sauce has thickened slightly.
Add the cooked pasta to the skillet with the sauce. Toss well to coat the pasta evenly with the sauce.
Remove the skillet from the heat and sprinkle grated Parmesan cheese over the pasta. Stir until the cheese has melted and coated the pasta.
Serve the Pasta Porro e Salsiccia hot, garnished with fresh parsley. Enjoy!
This recipe serves 4 people. Feel free to adjust the quantities based on your preferences.
20/01/2023
Fresh pasta with black or white truffle is a really tasty and at the same time easy dish to make😋 Follow the instructions below to help you surprise your guests!
INGREDIENTS
160g fresh tagliatelle
40g unsalted butter, soft
1 tsp grated truffle + 6 fine slices (6g)
60g parmigiano reggiano cheese shredded
INSTRUCTIONS
1.
Grate 1 tsp of black truffle using a fine grater.
2.
Mix the grated truffle with the soft butter. And melt it slowly in a pan.
3. Cook the fresh tagliatelle al dente in boiled and salted water for 4 minutes.
4. Add the fresh tagliatelle to the pan with 4 tablespoons of cooking water and toss it until the pasta absorb almost all the sauce.
5.
Serve with thinly sliced truffle and the reserved parmesan. Buon appetito!
27/08/2022
Beetroot pesto and fresh goat cheese rigatoni🌱 Today canal
17/08/2022
Mafalde with Nduja ragù’
Vegan pasta with fresh tomato and basil
Vegan pasta with fresh basil pesto 🌱
today from 12pm 🤩
05/08/2022
Come and try our Bucatini with black summer truffle this Saturday !
17/07/2022
Would you like to see this mezzi rigatoni pasta with pistachios pesto and burrata on our the menu? Comment yes or no below 👇🏻
13/07/2022
Mafalde with Nduja ragu’ 😋
What’s Nduja?
Pronounced DOOJ-ah — is made with pork fat, herbs and spices, along with spicy Calabrian peppers, which give nduja chili heat and a distinctive red color. It originated in Vibo Valentia province, and much of it still comes from the town of Spilinga.
Our minced pork is locally sourced in
Ref.
12/07/2022
What Is Pesto alla Genovese?
Originating from Genoa, the capital city of Liguria Italy, Pesto alla Genovese is made with fresh basil, garlic, pine nuts, salt, olive oil and hard cheese, traditionally Pecorino and Parmesan. It comes together quickly in a blender or food processor, while traditionalists might pound it by hand with a mortar and pestle-
-Chill the bowl and blade (food processor or blender). This prevents oxidation. Pesto can turn brown pretty quickly from the mechanical heat of the blades. Chill for at least 30 minutes.
Chill your olive oil! Again, this helps with oxidation. 30 minutes in the fridge is sufficient.
Blend in batches. The final texture is better this way. You’ll see.
Ingredients
70 g (appx. 2 1/2 – 3 cups), small, basil leaves (see note)
1 fresh garlic clove, smashed and roughly chopped
3 tbsp. pine nuts
1/2 cup olive oil, divided, plus more as needed
6 tbsp. (packed) grated Parmesan cheese
2 tbsp. (packed) grated Pecorino cheese
Pinch fine sea salt
Instructions
Before you begin: Freeze the bowl and blade of your food processor (or blender) for 30 minutes. Refrigerate the olive oil for 30 minutes. This will prevent the basil from oxidizing.
Add the garlic, pine nuts and 2 tbsp. of oil to the food processor. Pulse a few times until minced. Scrape down the sides of the bowl.
Add the basil leaves and another 2 tbsp. of oil. Pulse until finely chopped. Add the cheeses.
With the machine running, slowly stream in the rest of the olive oil and blend until creamy. Scrape the pesto into a bowl.
Taste, and adjust seasoning with salt (if needed). Stir in more olive oil to loosen the texture (if needed). It shouldn’t look like a thick glob.
To store: transfer pesto to a small jar. Top with a layer of olive oil to prevent browning. Refrigerate until ready to use. It should last up to 1 week.
Note: if serving pesto with pasta, thin the pesto with a little bit of the pasta cooking water first. Otherwise, it won’t coat the pasta correctly- it will be too thick.
09/07/2022
Our Fresh tomato & Basil vegan caserecce and cacio & pepe Bucatini with black truffle Today and tomorrow while watching Wimbledon finals 🤩🎾
14/06/2022
Fresh cherry tomato & Basil Maccheroni on our menu a favourite dish among all families stay tuned for our Summer events around London ☝🏻😎
Address
To reach Britannia Way in London using public transport, you can take the underground to the North Acton station, which is served by the Central Line. From there, you can either walk or take a bus to Britannia Way. Alternatively, you can take the Overground to Willesden Junction and transfer to a bus that will bring you closer to your destination.
If you prefer driving, you can reach Britannia Way via the A40 and A406 roads. There is limited parking available on-site, so it's best to check ahead of time if there are any available spaces.
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What people say
Man In Pasta, located in Britannia Way, London, is a must-visit for all pasta lovers. This artisan pasta and groceries shop has been catering to the finest hotels, restaurants, and events in London for the past six years. However, due to the current situation, they have shifted their focus to food delivery services.
Their fresh pasta with black or white truffle is a real treat for the taste buds. The recipe shared on their social media page is easy to follow and perfect for impressing your guests. The combination of grated truffle with soft butter creates a delicious sauce that perfectly complements the fresh tagliatelle.
Man In Pasta also offers unique pasta dishes like beetroot pesto and fresh goat cheese rigatoni and vegan pasta with fresh tomato and basil or basil pesto. Their Mafalde with Nduja ragù is another must-try dish that will leave you wanting more.
Overall, Man In Pasta is a great place to satisfy your cravings for authentic Italian pasta dishes. Their commitment to using only the freshest ingredients ensures that every dish they serve is of the highest quality. So if you're looking for a delicious meal delivered straight to your doorstep, be sure to check out Man In Pasta!
