When we talk about Russian cuisine, pasta comes to mind first. The food is simple, with minimal ingredients, but they manage to cook it in hundreds of ways, so you never get bored of the pasta.
It is believed that the classic pasta filling is a mixture of beef, pork and lamb. Vlad Piskunov adds chicken leg and bone marrow to it and the buckwheat popcorn gives a special note of flavor to his “Siberian” pasta. To make the beef pasta juicier than juicy, the chef adds broth to the minced meat. It also has pasta for those who love fish and seafood – with blue halibut, fish soup, crab oil and pink salmon caviar and with Sakhalin scallop, seasoned with seaweed, sesame and oyster sauce.
Pasta with crab
The elegant Russian cuisine restaurant on the ground floor of the National Hotel offers views of the Kremlin and its pasta. The symbol of the home table has an honorary place in the menu, framed by an intricate cards. Siberian pasta with venison, crucian carp (a rare fish in the restaurant kitchen) and crab nelma (and this is already in the luxury category) – everything is fine without exception. Especially with a carafe and in the right company.
Pelmeni with pike and pike caviar
Chef Andrey Shmakov is a great craftsman of simple but perfectly prepared dishes that are served in such a way that they take your breath away from the beauty. Delicate dumplings with juicy pike filling are no exception. The chef serves them with pike caviar and parmesan foam, garnished with green butter and oxalic flowers. Considering that pike caviar is now like black, it turns out to be really luxurious.
Thin dough, only hand casting, various types of filling (there are, for example, sturgeon and duck): pasta is the main dish of Siberia. But the most popular are with four types of meat: pork, young beef, lamb and goose. It is known that the more different the meat in the minced pasta, the more aromatic the filling. But not only that: the secret ingredient of chef Evgeny Kuznetsov is the so-called lanspic, crushed into splashes of jelly from a strong broth, with which the pasta is obtained with a broth inside. By the way, you can buy frozen pasta directly at the restaurant.
Variety of pasta
Chef Igor Kotov discovered that pasta and ravioli with the right toppings can go perfectly with wine. For pasta with beef and porcini mushrooms with truffle cream, Riesling and chardonnay are recommended, for black pasta with salmon and biscuit – pinot noir, for ravioli with pumpkin and chevre cheese – traminer and for sweet pasta with kerado, white.
The restaurant not only prepares pasta stuffed with three kinds of meat, lamb, muksun and rapan, and minced meat and homemade chicken, but also organizes affordable entertainment from it. On Saturdays, when you order a set of pasta, pickles and bacon, 200 ml of homemade tincture is poured and for those who wish, they organize master classes for the preparation of pasta in the company of the chef for homemade tincture (there are more than 20 items) and traditional Russian snacks .
All-amatriciana, carbonara and cacho-e-pepe pasta
It seems that the only real Italian restaurant in Zamoskvorechye does not hesitate to state that only here you can find authentic traditional Italian cuisine. The best cacho-e-pepe pasta in town is definitely prepared here and at the same time they are not ashamed to build bridges between Italian and Russian cuisine. They picked up and found all-amatriciana, carbonara and cacho-e-pepe pasta – the excellent meat pasta served with famous sauces. Why not ravioli pasta?
Swabian dumplings maultaschen are said to have been invented by monks to secretly eat meat during Lent. Maultashen literally means “slap”, “slap in the face”. The large, square ones, you can really hit them on the cheeks, but it is better to eat them. Their filling is juicy and quite complex, of six types: goose, lamb, pork, beef, bacon and spinach.
At Nebistro on Plyushchikha, chef Vyacheslav Kazakov prepares tender pasta with a classic beef filling, served with a spicy green chili sauce. The chef buys beef for stuffing from the Ugleche Pole farm, where organic meat is grown. It is easier for Kazakov to combine pasta with Asian cuisine.
Cherry flour pasta with forest mushrooms
Chef Andrey Kolodyazhny is called a gastroenterologist for a reason. Any spike-sprout, found both in the field and in the forest, can easily be turned into a masterpiece. A basket of mushrooms, a handful of dried cherries – and voila! Here is dumpling of cherry flour with wild mushrooms under airy creamy mousse with parmesan. This is a real reason to come to the restaurant on Tverskoy Avenue, which just received the famous Golden Palm for the best original concept.
Baked pasta with rabbit
The restaurant at Bolshaya Yakimanka is supposed to cook Caucasian cuisine, but instead of Dagestan kurze, Azeri dyushbara and Armenian boraks, Russian pasta is made, though not quite formally. The most interesting option is grilled pasta with rabbit. Cook in a sauce of homemade cream and crispy fried onions and bake in the oven under suluguni cheese until golden brown. It turns out something like funny noodles with pasta.
* Discounts, gifts, promotions and other news that is good to know first – in our Telegram and Zen.