La Pasta Mamma: The New Address for Real Pasta

Italian chef Davide BoggianInspired by traditional recipes, the pastas have been prepared since 1946, only adhering to original recipes. The egg pastas, kneaded fresh daily and cooked to order, are combined with Parmesan Reggiano, cold-pressed extra virgin olive oil and seasonal products sourced from local markets. The menu features eight types of pasta; the restaurant’s specialty is the “Fettuccine al Limone” with lemon, the “Fettuccine Agnello” with slow-cooked lamb and the “Fettuccine ai Funghi di Casa” prepared with three types of mushrooms stand out. Those who prefer can also buy the fresh pastas prepared daily in packages to cook at home.

Designed to meet every need with a capacity of 40 people, the venue offers a chef's table across from the open kitchen where you can eat your meal while watching the pasta being cut fresh, and a quiet corner for a dinner for two. For groups of 6 and 8, a large table is positioned right in the heart of the restaurant where you can feel the warmth of the wood. 

The Intimate Form of Good Food

La Pasta Mamma draws attention not only with its taste but also with the vision behind it. Selçuk Güler, the founder of the world’s largest integrated crab processing facility, is now transferring his experience and entrepreneurial spirit in this field to the artisan fresh pasta field. Güler, who first introduced the sauced corn snack to Türkiye, brought stuffed mussels to the chain store format and introduced golden strawberries to the market, is embarking on a new growth journey with his two human partners. “Our main goal is to make artisan fresh pasta, which is considered a luxury due to its price, accessible. Right now, you cannot eat a quality pasta plate in an Italian restaurant for less than 1.000 liras. We want to offer this plate for 400-500 liras, with the same quality and comfort,” he says, summarizing the goal of this new investment.

With its casual yet refined atmosphere, La Pasta Mamma is ready to be the new favorite of young professionals looking for a different experience for special occasions, families with children looking for a pleasant and delicious experience, and those who want to combine the spirit of Yeldeğirmeni created by design with taste. The menu is renewed according to the season and every detail serves the philosophy of “good food”. In the beverage category, in addition to bottled water, lemon and alkaline water and artisan lemonade are also offered.

La Pasta Mamma, which is open between 12.00:00.00-XNUMX:XNUMX, recommends reservations, especially for evening hours. La Pasta Mamma is waiting for everyone who wants to experience Italian flavors in their simplest yet most authentic form in Yeldeğirmeni!

Source: HORECA TREND and La Pasta Mamma