Pasta lovers – here’s how to eat pasta like a chef this Valentine’s Day

Each year, Valentine’s Day drops with a rainfall of red roses and chocolate boxes filling every shop, office and café, while restaurants get ready for one of the busiest – and most romantic – days of the year. 

Finding the perfect table for that special someone comes easy with OpenTable, the only thing to narrow down is the location, the vibe and the type of cuisine that will make your crush’s heart melt. When it comes to all-time favourites, nothing turns up the heat quite like bowls of homemade pasta.

Whether you’re planning an unforgettable Valentine’s Day dinner, looking to sharpen your pasta-making skills, or simply curious about how perfect pasta is crafted at a restaurant (before digging into it), Officina 00 has you covered.

Dial up the romance this Valentine’s Day and embark on a pasta-making workshop. Here’s how to make pasta like chef Elia Sebregondi at Officina 00—one of London’s best date night spots for pasta lovers.

Where does pasta come from?

Pasta is Italy’s national dish and one of the most beloved foods worldwide. ‘Dried pasta originally comes from the Campania region, where people used to dry it outside for three days in an optimal climate of 40 degrees,’ says chef Elia. Traditionally made from wheat and water, pasta comes in many shapes—and the types of dough also vary from region to region. ‘In the South, it’s just water and flour; the central regions add eggs, while in the North, you’ll even find some wine-based pasta,’ the chef explains.

What makes pasta so universally loved?

Pasta is always an exciting option, whether made at home or ordered at a restaurant. ‘At home, it’s quick and easy to cook—you just need to know a few tricks,’ explains chef Elia.

From creamy cacio e pepe to rich beef ragù, pasta is also a budget-friendly dish that can be adapted for a quick lunch or elevated into a fine dining experience.

What is pasta made of? What’s the difference between regular pasta and egg pasta?

The types of dough also vary from region to region. ‘In the South, it’s just water and flour; the central regions add eggs, while in the North, you’ll even find some wine-based pasta,’ the chef explains.

‘Dried pasta requires only two ingredients—wheat flour and water—which create a yellow dough that intensifies in colour and flavour after drying,’ says chef Elia. ‘The longer the pasta is dried, the better the quality.’

Fresh pasta, on the other hand, includes eggs in its preparation. It’s lighter and easier to digest. 

Is pasta vegan? Does pasta contain gluten?

Dried pasta is vegan-friendly, as it’s made with just flour and water, and it’s also available in gluten-free varieties for celiac-friendly dining.

‘At Officina 00, all the pasta on the menu can be made with a gluten-free alternative,’ adds the chef. For a fully vegan option, the chef recommends the casarecce dish with pistachio pesto, yuzukosho, and mint.

Which ingredient is best to top the pasta with? Does Parmigiano go on any types of pasta?

‘Italians are quite strict about what to put on pasta dishes,’ the chef explains that traditionally there are certain pairings to avoid, such as Parmigiano with seafood, onion with garlic, butter with oil, or chilli with pepper.

However, things are changing, and pasta dishes are evolving worldwide, embracing more innovative flavours. ‘Here, we adapt!’ says the chef, ‘we’re happy to offer Parmigiano or black pepper on any of our dishes if guests prefer.’

How do you eat pasta? Any dos and don’ts?

Italian pasta etiquette is clear: no knives and no spoons. A simple fork is all you need for any kind of pasta. For filled pasta, such as ravioli, cut through it with the side of your fork. For long pasta, like spaghetti or tagliatelle, grab a small amount, drag it to the side of the plate, roll it gently but firmly, and lift it up.

‘At Officina 00, we want diners to understand our food,’ says the chef. ‘There are many ways to eat pasta around the world, even with your hands. We want our guests to enjoy their dining experience in any way they like.”

What drinks pair well with pasta?

‘Wine is one of the best drink pairings for pasta,’ says chef Elia. Think white wine for mushroom- or seafood-based sauces and red wine for meat-based recipes. ‘Pasta and bubbles are also having a moment,’ adds the chef, who recommends pairing it with Prosecco or Champagne for an extra special occasion.

Street food-inspired starters, such as Officina 00’s fried cacio e pepe raviolo or the panko lasagna with truffle pair perfectly with refreshing Italian beers, a spritz, or a negroni.

For a non-alcoholic option, consider iced teas, soda, or sparkling water with a slice of lemon, or try an Italian homemade soda like Officina 00’s rosemary lemonade. Whatever you choose, don’t forget to finish with an Italian moka espresso.