Elio Constanzo Artisan Pasta

Elio and Simonetta Constanzo are artisans. But their raw materials are not wood, paper, wool or glass... They are flour, semolina, eggs and water, and with them they have been making the best fresh pasta in Barcelona for 35 years from their shop-workshop at Teodora Lamadrid 62.

And what is the secret... Could it be the quality of the raw material, the precious machinery made of metal and wood, wood and metal, real museum pieces? What could it be...?

Well, we say it loud and clear: good energy. No, don't frown and don't be surprised, Elio and Simonetta get up every day with the roosters to knead, roll, draw, and produce the delicious ravioli, capelletis, cannelloni, tagliatelle, mezzaluni, fusilli, fettuccine... And thanks to them, we feed ourselves, but we feed ourselves with good vibes. The good vibes that only people who have been practising yoga for years and who often travel to India every year to meditate have. That good vibe. So their pasta is "good pasta".

We all know the benefits of fresh pastaIt is easy to preserve and cook, it nourishes in a complete way (through its proteins, vitamins and carbohydrates), and it is easy to digest and assimilate. Moreover, it is not fattening and almost everyone likes it (do you know anyone who doesn't like pasta?). In short, no other food has the same nutritional yield for the same cost and is so quick and easy to make.

You already know all this, but talking to Elio & Simonetta we learn many other things: that pasta is not the real dish, but the accompaniment to a good sauce... that salt is added to the water when it is already boiling... that sauce is never served on the side... that fresh pasta is frozen and thrown directly into boiling water (the world's tastiest and fastest dinner!)... that spaghetti or tagliatelle are never cut... and no spoons, please!

There are as many ways to prepare pasta as there are cooks. In Italy they know it very well, "pasta is like a beautiful woman, it goes with everything".