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SPAGHETTERIA

In Italy a spaghetteria is a stand-alone phenomenon. A place where local chefs do nothing other than cooking fresh pasta dishes. At Spaghetteria this is no different. We too are devoted to the art of producing and cooking pasta. The production of our fresh, homemade pasta takes places in our very own laboratorio artigianale, an artisanal workplace where we produce different kinds of pasta in accordance with the traditions of the Italian pasta guild. Each with its own shape, origin and preparation method.

During the evenings our Italian chefs serve the fresh pasta in six different dishes on our daily changing menu. Like they have been doing their entire lives back in their homeland. The dishes are straightforward and originate in traditional recipes based on fresh products. Dishes that could easily be served in the spaghetterie of Italy itself. Full of flavor and without any ado.

This uninhibited way of cooking is also reflected in the waitstaff and atmosphere of Spaghetteria. With enthusiasm, hospitality and a tad of Italian swagger, young people serve the dishes in a vibrant environment. Whether you are planning on staying all night or you rather fancy a quick, tasteful meal, everybody sits down next to each other. At one of the big tables or one of the high bar tables. And after dinner there’s always some time left for a tiramisu with an espresso or a homemade sgroppino or limoncello.

Benvenuto a Spaghetteria!

SPAGHETTERIA

In Italy a spaghetteria is a stand-alone phenomenon. A place where local chefs do nothing other than cooking fresh pasta dishes. At Spaghetteria this is no different. We too are devoted to the art of producing and cooking pasta. The production of our fresh, homemade pasta takes places in our very own laboratorio artigianale, an artisanal workplace where we produce different kinds of pasta in accordance with the traditions of the Italian pasta guild. Each with its own shape, origin and preparation method.

During the evenings our Italian chefs serve the fresh pasta in six different dishes on our daily changing menu. Like they have been doing their entire lives back in their homeland. The dishes are straightforward and originate in traditional recipes based on fresh products. Dishes that could easily be served in the spaghetterie of Italy itself. Full of flavor and without any ado.

This uninhibited way of cooking is also reflected in the waitstaff and atmosphere of Spaghetteria. With enthusiasm, hospitality and a tad of Italian swagger, young people serve the dishes in a vibrant environment. Whether you are planning on staying all night or you rather fancy a quick, tasteful meal, everybody sits down next to each other. At one of the big tables or one of the high bar tables. And after dinner there’s always some time left for a tiramisu with an espresso or a homemade sgroppino or limoncello.

Benvenuto
a Spaghetteria!

Laboratorio

Historically, almost every Italian village has a so-called laboratorio artigianale, an artisanal workplace where merely pasta is being produced. The laboratorio’s are the lifeblood of Italian gastronomical culture; tiny pasta galleries where the local artigiano doesn’t do anything else than making pasta in a cloud of flour. Day after day. Back in the day by hand, and nowadays with machines to speed up the work.

The tradition of the Italian pasta guild dictates that fresh pasta has to be made with two different kinds of flour and fresh eggs. These types of flour must be of superior quality, produced on a small scale, and preferably be biological. Otherwise, the pasta will lose its absorbent effect, and it won’t be able to soak up the sauce in the pan. And what is pasta without its sauce? Exactly.

At Spaghetteria we also produce fresh pasta in our own laboratorio. Completely according to the tradition, we use two different types of flour produced by small scale manufactures from Tuscany and Umbria and we only use free-range eggs. Our own artigiani work around the clock to produce all different kinds of pasta shapes and sizes. And all of this is done with one single goal: to serve the perfect, fresh pasta.

Laboratorio

Historically, almost every Italian village has a so-called laboratorio artigianale, an artisanal workplace where merely pasta is being produced. The laboratorio’s are the lifeblood of Italian gastronomical culture; tiny pasta galleries where the local artigiano doesn’t do anything else than making pasta in a cloud of flour. Day after day. Back in the day by hand, and nowadays with machines to speed up the work.

The tradition of the Italian pasta guild dictates that fresh pasta has to be made with two different kinds of flour and fresh eggs. These types of flour must be of superior quality, produced on a small scale, and preferably be biological. Otherwise, the pasta will lose its absorbent effect, and it won’t be able to soak up the sauce in the pan. And what is pasta without its sauce? Exactly.

At Spaghetteria we also produce fresh pasta in our own laboratorio. Completely according to the tradition, we use two different types of flour produced by small scale manufactures from Tuscany and Umbria and we only use free-range eggs. Our own artigiani work around the clock to produce all different kinds of pasta shapes and sizes. And all of this is done with one single goal: to serve the perfect, fresh pasta.

JOB VACANCIES

At Spaghetteria we are always looking for good, fun and enthusiastic people who want to work with us. We have various job vacancies for independent cooks (Italian), waiters, dishwashers, pasta delivery drivers or pasta producers (Italian). Feel free to contact us via email, attaching your resume, a picture of yourself and a short introduction about yourself.

SOLLICITEER DIRECT

JOB VACANCIES

At Spaghetteria we are always looking for good, fun and enthusiastic people who want to work with us. We have various job vacancies for independent cooks (Italian), waiters, dishwashers, pasta delivery drivers or pasta producers (Italian). Feel free to contact us via email, attaching your resume, a picture of yourself and a short introduction about yourself.

APPLY DIRECTLY

LOCATIONS

Spaghetteria Van Woustraat

Van Woustraat 123
1074 AH Amsterdam
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Spaghetteria Jan Hanzenstraat

Jan Hanzenstraat 32
1053 SR Amsterdam
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Spaghetteria Pretoriusstraat

Pretoriusstraat 72
1092 GK Amsterdam
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Spaghetteria Olympiaplein

Olympiaplein 176
1076 AM Amsterdam
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Spaghetteria Daniël Stalpertstraat

Daniël Stalpertstraat 93
1072 XD Amsterdam
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Spaghetteria RIJPGRACHT

Gerard Callenburgstraat 1
1055 TV Amsterdam
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Spaghetteria Wittevrouwensingel

Wittevrouwensingel 44
3572 CA Utrecht
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Spaghetteria Korte Koestraat

Korte Koestraat 4
3511 RP Utrecht
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Spaghetteria Adriaan van Ostadelaan

Adriaen van Ostadelaan 22
3583 AJ Utrecht
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Spaghetteria Nieuwe Binnenweg

Nieuwe Binnenweg 77
3014 GE Rotterdam
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CONTACT

At Spaghetteria we work according to the first come first served principle. This means that we do not take reservations and consequently we do not have a phone number or online system to make reservations. By doing so, we guarantee that everybody can come in at all times for a plate of pasta. Without a prior reservation. However, due to this system, it can happen that during rush hours there is no place available immediately. But don’t you worry, whether you are in two or with a big group, our staff will always do their best to seat you as soon as possible. And to make the wait a bit more pleasant, we’d be glad to pour you a drink whilst waiting.

Since Spaghetteria works with a daily changing menu and various establishments, there is no example of our menu on the website. However, we’d still like to give you an impression of what to expect. Three of the six dishes on the menu change on a daily basis: the vegetarian ravioli, the fish pasta and the pappardelle with a ragout of meat. Besides that, there are three permanent dishes: the arrabbiata, de Tuscan sausage and the Frutti di mare (provided that it’s the right season; if not, the frutti di mare is substituted with mussels). The prices of the dishes range from ten tot sixteen euros.

Pasta contains wheat and wheat contains gluten. Therefore, our homemade fresh pasta also contains gluten. However, at Spaghetteria it is possible to eat gluten-free pasta. All the dishes on the menu, besides the ravioli, can be ordered in a gluten-free version. The same goes for lactose allergies, nut allergies or other allergies. Do you have an allergy? Please tell our waiting staff and together we’ll look for a solution. And for our vegan guests: the gluten-free arrabbiata without cheese doesn’t contain any animal products.

Spaghetteria PASTABAR

Spaghetteria op Facebook
Info@spaghetteria-pastabar.nl

Walk-in only, no reservations.

Kitchen open every day from 5 pm onwards.

Gluten-free pasta available.
Alla prossima volta.

SPAGHETTERIA x LEVIS

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