Pasta Bar - Carta

"Last year, when we visited the “Caruso Pastabar” for the first time, we were so excited that the meeting ended with the promise that the charming little restaurant would certainly see us again. Now we have imagined it a little different than just picking up a Take Away menu. Nevertheless, the joy on both sides is great when we meet Anna Siena and Marcello Caruso again. Meanwhile, young people have joined forces and so seen, the lockdown time also offers the opportunity to devote more intensively to life as a young family. You have to see the positive in everything. It goes without saying that both of them miss the contact with the guests. Her handmade pasta, the traditional Neapolitan dishes, but also the modernized creations, have found a loyal fan community in Cologne. The intriguing cordiality does its rest. As long as it is not clear when you can reopen the pastabar, Anna and Marcello offer a weekly changing menu that includes a pasta passage next to Focaccia and Dip, a salad and a small dessert. You can choose from a meat, fish or vegetarian alternative. All this at the more than fair price of 22 euros per menu. The components We already like the homemade Focaccia very well. In the paper bag there are clear fat spots, which suggests that olive oil has not been saved. We can't really decrypt the dip. We're doing some tomato, but the color shows that there's something else in the game. But it doesn't matter, because it's important that it tastes. Focaccia Dip What is only announced as a “small salad” is totally surprised. Because here it is very quickly clear how much care you use on it. The “greenware” consists of feldsalat, rocket, lollo, finely planed fennel and slices of colorful ringelbete. There is a separate dressing and crunch where I tap roasted amaranth. What a sample for a lovingly designed salad! “Small salad” No handles are required for the pasta passes. The sugos are heated in a pan, the fresh pasta is boiled, which naturally goes very fast. The Fusilloni only needs about 1-2 minutes, after which the mafalde can be boiled in the same water for about 3 minutes, both give to the respective sugo and mix well with each other. The Ragú Napoletano impresses with a strong taste of stewed beef, some of which still contains buttery whole pieces. Salsiccia and tomato sauce provide additional spices. Rounded with fresh ricotta, which is given over the finished dish. A classic well-being dish that serves a very well-known taste, but it is absolutely perfect. Mafalde Neapolitan Ragout Rind Salsiccia Tomato sauce Ricotta I decide for the fusilli with octopus “Bolognese” and look forward to the fact that it has become the somewhat larger shape of the fusilloni, which I still prefer. But I am even more enthusiastic about the uncommonly tasteful Bolognese with small cube pieces from the delicate octopus. Above all, I make carrot cubes and pine cores in the also tomato-based sauce. There are topping bread crumble with Parmesan. If we had to shorten a favorite tonight, which is hardly possible, this version would have the nose just ahead. Great taste! Fusilloni Octopus Bolognese bread Crumble parsley quantity is so good that the mafalde still remains for the next day and we can devote ourselves to dessert. This combines cocoa drink with a loose cream that is mixed with white chocolate. Candied orange peels complete the uncomplicated but tasty pleasure. Cocoa-Biskuit from Spain White chocolate candied orange And because it is such an untrusted pleasure, there is no need for long consideration that we would also order the menu of the following week. This also starts with the Focaccia and the already known – again delicious – salad. The components of the pasta passes we decide again for a meat and a fish version. To the Maccheroncini there is again a hearty ragout, this time of pork ipps in beer sauce. Sour Cream and Röstzwiebelcrunch as topping provide acidity and additional texture. Renews an absolute well-being. Maccheroncini Pig rib Ragout Beer sauce Sour Cream Röstzwiebel Crunch There are kingfish in small pieces in a bright sauce. The fish is cleverly still left raw, since it cooks sufficiently when heated and when mixed with the finished noodles. The sauce is already very finely tasted for itself and not to creamy. Topping serves here a pesto of dried tomatoes, which gives a rich note in the dish and, depending on what you take on the fork, ensures beautiful varied accents. Again, we're hard at both plates. Black Spaghettoni Kingfish onions Getr. Tomato Pesto At dessert it becomes an uncomplicated spoon pleasure again, this time from dice of coconut biscuit, a lemon square cream and mango. Soaked almond sticks and some biscuit bottom provide Crunch. You don't have to analyze a lot. It's nothing more than delicious. Coconut biscuit lemon cream Mango Mandel Crunch What to say? Anna Siena and Marcello Caruso bridge the feeling of endless closing time with a not only highly attractive offer, but above all with delicious dishes that are pure soul food. If the statement that Pasta makes happy is true, then surely here. Alone, keeping the fresh, homemade pasta in all its different forms in hand is a single pleasure. It's craft to touch. And with the Sugos Marcello proves a safe hand for high-risk dishes. The only thing that is missing now is the pleasure of enjoying this loving kitchen again in the restaurant and experiencing the cordial service of Anna. Until it is ready, it says: Do something good and get your food home! The pastabar deserves it! "