Hello, we are Fabrizio and Raminta – the people behind Pasta e Basta. We are a small family business and as the name suggests, we are all about pasta. We started in 2012 as a market stall near Chatsworth Road in Hackney, east London, right around the corner from where we live and cook. As we expanded our business (and family!) in the following years, we moved to our spacious prep kitchen further east.
We often get asked what Pasta e Basta means. “Basta” is a common word in our household and we use it hundreds of times a day with our kids. It means “enough” or “stop it”. So “pasta e basta” translates to “pasta and that’s it” or “just pasta”. Our name embodies what we set out to do right from the beginning – stick to what we know best, keep it simple and do it well.
Before starting Pasta e Basta, Fabrizio was working as a chef in some of the busiest Italian and Japanese restaurants in London’s West End. Fabrizio grew up in Puglia, south Italy, where fresh orecchiette pasta hand-rolled by nonna is a staple dish. Pasta e Basta was born out of passion to bring the same quality fresh pasta to Londoners.
If you visit us at one of the weekday markets, we have a hot food menu with a choice of three dishes. The menu changes with the seasons, but at the moment you’re likely to find paccheri with our signature pork sausage and fennel ragu, hand rolled beetroot gnocchi with blue cheese sauce, hazelnuts and rocket or spinach conghiglie with mushroom and truffle sauce.
Our weekend markets shine the light on our produce that will impress your family, friends and kids (and will only take 5 minutes to put together). We have a selection of various pasta shapes (including squid ink pasta, which is great with fish and seafood), gnocchi, lasagna and seasonal filled pasta such as pumpkin, ricotta and sage ravioli. Our pasta sauce range includes traditional Bolognese, Amatriciana and pork sausage ragu. The most difficult part will be choosing which pesto you like the most: our staples include our signature sundried tomato and roasted garlic pesto and traditional basil pesto Genovese. Oh, and we get very excited when the spring arrives – make sure you come and try some of our wild garlic pesto!
Good Italian food starts with good ingredients and we are committed to source the best of seasonal British produce where possible. We are famous for our home made ragùs and our friends at Woodwards Farm in Cambridgeshire supply us with their home reared beef and Gloucester Old Spot pork. Will and Kerrie also have lots of hens roaming their fields and beautiful eggs with rich orange yolks, which we use for our fresh egg pasta. Ted’s Veg and the award winning organic farm Wild Country Organics are among our veg suppliers. We are proud to use organic English semolina from Shipton Mill, a speciality miller of organic grains in Gloucestershire.