“Pasta†is the Italian food we are most familiar with. Pasta comes in thousands of varieties depending on how elements such as sauce, noodles, ingredients, and recipes are combined. Recently, fresh noodle pasta shops that make homemade pasta noodles are attracting attention. The noodles made by hand are soft yet chewy. There are as many ways to enjoy pasta as there are varieties of pasta.
“Pasta omakase†is the hottest thing on the mind these days! Following Korean beef, sushi, and sweets, pasta enjoyed in the form of omakase is extremely popular. It presents a new world of gastronomy by adding elements that seem familiar yet have never been experienced before. If you go deeper, there's a “pasta bar†where you can see and taste raw pasta made by the chef right in front of your eyes. If you sit at the bar with a clear view of the kitchen, you'll enjoy watching various types of pasta being made, and you won't get bored while you wait. While the chef makes pasta, the delicious smell and mouth-watering visuals make you smile even before you eat it. Forget the pasta up until now! Here are 5 of the best chewy and rich raw noodle pasta bars.
1. The rich flavor of the sea in one bowl, 'Peridge' in Samseong-dong
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Image source: Amelineats on Instagram
Image source: Amelineats on Instagram
“Peridge†is run by a young couple chef with experience in Michelin restaurants in New York and San Francisco after going through the American culinary school “CIAâ€. The trade name “PERIGEE†means “perigee†where the moon is closest to the Earth, and it means to gather in one place and hope to get closer to food and wine. The signature menu, “Andarions with Lobster,†is finished by frying raw Andarinos noodles made by twisting dough made by putting saffron in flour in a spiral shape with bisque sauce and then topping it with lobster. You can enjoy the rich flavor of the sea by soaking in the bisque sauce containing tomato and sea urchin when raw. Andarinos noodles, which stand out for their chewy texture, combine the rich bisque sauce and the charcoal scent of lobster to bring out the rich flavor and texture.
[Shikigami Tip]
â–²Location: 6-5, Bongeunsa-ro 68-gil, Gangnam-gu, Seoul
â–²Opening hours: 17:30 to 22:00 every day, closed on Mondays and Sundays
â–²Price: Andarinos with Lobster 27,000 won, Layered Lasagna 19,000 won
â–²Testimonial (Shikigami's older brother): It's been a while since it opened, but it seems like it's already full of reservations until September. It's a place where you can eat high-quality raw noodle pasta for 20,000 won. I tried the bisque based Andarinos pasta. The creaky pasta noodles were so chewy! The sea-scented bisque sauce and lobster fire went really well together!
2. 'Uobo Pasta Bar' in Seongsu-dong, with ricotta cheese and oyster eggs added a rich flavor
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Image source: Amelineats on Instagram
Image source: soogenie_white's Instagram
“Uobo Pasta Bar†is a fresh noodle pasta bar newly opened by Chef Lim Jung-seok from Michelin Fine Dining “Swaniye†in Banpo-dong. It consists only of a bar table where you can watch the chef cook, raising the anticipation before the meal to the fullest. The signature menu is “uovo ravioli,†made by sprinkling plenty of sage butter sauce on ravioli pasta made with homemade ricotta cheese and oyster eggs between a wide dough. Unlike typical ravioli the size of small dumplings, ravioli that are large enough to fill a plate catch the eye. If you cut the center of the ravioli in half, the soft-boiled egg and ricotta cheese will flow down and add flavor to the sage butter sauce. The sage butter sauce with lemon zest refreshes the aftertaste and balances the flavors.
[Shikigami Tip]
â–²Location: 1-16 Gwangnaru-ro 4-gil, Seongdong-gu, Seoul
â–²Opening hours: Tuesday to Saturday 15:00 to 22:00, closed on Mondays and Sundays
â–²Price: uovo ravioli 19,000 won, spaghetti 22,000 won
â–²Testimonial (Kung Cha Cha Cha Cha Cha Cha Cha): Ordering pasta and waiting to see the chef cook was great because it wasn't boring. From the visuals to the overwhelming Uobo ravioli! Personally, I prefer wide noodles to thin noodles, but the texture of the ravioli's noodles and rich sauce went so well together. In particular, the savory flavor of the combination of yujeongran and ricotta cheese was amazing!
3. 'Rock Pasta Bar' in Seongsu-dong, a pasta course with a variety of configurations
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Image source: sim_____________'s Instagram
Image source: sim_____________'s Instagram
A “rock pasta bar†where pasta is made by picking fresh noodles at the same time as an order is placed. We only take reservations for one team per hour, so you can feel like you're eating by renting one. Recently, Shinsegae Group Vice Chairman 'Jung Yong-jin' left rave reviews on social media and is becoming even more popular. The signature menu “Pasta Tasting Course†consists of a starter, pasta, and dessert. Olive bread from “May no Jong,†famous as a naturally fermented type of bread, and olive oil, which has a luxurious flavor, will appear, marking the beginning of the course. After the caprise, which enhances the taste as a starter, is served one after the other, aglio olio, mint pistachio pasta, carbonara, beef ribs, salago pasta, and black truffle pasta. As a dessert, panna cotta with gold kiwi and buckwheat syrup is served for a sweet finish. The composition of pasta may be changed depending on the situation.
[Shikigami Tip]
â–²Location: 27, Ttukseom-ro 15-gil, Seongdong-gu, Seoul
â–²Business hours: Tuesday to Saturday 17:00 to 00:00, closed on Mondays and Sundays
â–²Price: Pasta tasting course 75,000 won
â–²Testimonial (Shikigami Yogaia): The pasta tasting course consists of a single menu. I like the soft texture unique to raw noodle pasta~ I was very satisfied to be able to eat all 5 types of pasta with raw noodles made right in front of my eyes. I tried mint pasta for the first time, and I keep thinking of the fresh flavor that goes better than I thought.
4. Enjoy pasta with omakase, 'evidence' in Cheongdam-dong
Image source: Yoniwonni's Instagram
Image source: artistic_yn's Instagram
[Shikigami Tip]
â–²Location: 6 Dosan-daero 57-gil, Gangnam-gu, Seoul
â–²Business hours: Tuesday to Saturday 12:00 to 22:00, B/T 15:00 to 18:00, closed on Mondays and Sundays
â–²Price: Lunch Pasta Cooking Course 50,000 won, Dinner Pasta Cooking Course 58,000 won
▲Review (Shikigin Kaka Kaka Kaka Kaka): I heard you can enjoy pasta with omakase! I usually like noodles more than rice, so I think I was much more satisfied than other omakase! The quality from the starters to the desserts was very high, and the ravioli pasta was really delicious. If you don't have enough after tasting the course, you can order an additional à la carte menu, but the course menu alone is large, so I won't order it separately.
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Image source: avecmoai's Instagram
Image source: avecmoai's Instagram
'Cement Seoul' officially opened on August 25 after a three-day opening period. We aim for a natural pasta that doesn't look beautiful by kneading and using fresh organic ingredients every day. The signature menu, “Truffle,†is served generously grating fresh truffles on top of tagliolini noodles stir-fried in butter sauce. The savory flavor of the butter sauce and the aroma of the fragrant truffle penetrate deeply into the chewy texture of the strawberry olini noodles, adding richness of flavor. “Cipollotto,†which has a subtle scent of green onions, is also a popular menu. The sweet flavor of green onions was emphasized by adding green onion puree and bacon crumble to the green onion tagliolini. They also have a varied wine list, so I recommend pairing them with pasta.
[Shikigami Tip]
â–²Location: 57, Daesagwan-ro 11-gil, Yongsan-gu, Seoul
â–²Opening hours: 17:00 – 21:00 every day, closed on Mondays
â–²Price: Truffle 35,000 won, Cipollotto 21,000 won
â–²Review (Shikigami IM Possible): This is a place I went to in a hurry during the opening period. Reservations are already hot! Similar to the name of the store, the interior was made up of gray walls and furniture. I sat at a bar table where I could see myself washing noodles. I ate the truffle and green onion pasta, and since it was raw noodles, it was soft and had the best texture. I enjoyed everything from appetizers to main dishes and desserts all at once.
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