While pasta is a (very) serious business, it can sometimes suffer from a slight lack of fantasy. That, Nicolas Goradesky has understood. Accustomed to the counters of the coolest bars in the capital (Bisou, The Cambridge, etc.), this bartender took advantage of the confinement to return to one of his first loves, cooking, which rocked him throughout his childhood and that he approached, later, in hotel school.
Faced with the closure of bars and restaurants, an idea comes to him: why not take advantage of the situation to offer people his know-how? One fine day, he takes his rolling machine out of the closet and begins to shape pasta in all directions. Thus was born: The Pasta Papi – whose name sounds like a tribute to Drake. “Stuck in my Parisian apartment, I tried to use my creativity as a bartender to design extraordinary pastas. And bam! I launched the Instagram account with the idea of making people discover the singularity of my colorful creations and share favorite recipes”he said.
Result: colorful, unique and original pasta, which looks like something out of a cartoon. But if the colors that clash can surprise, they have nothing chemical or artificial. He makes them in such a way “purely artisanal” in his small kitchen of 3 square meters, in Paris. “For colors, I always try to use natural dyes such as spirulina, vegetable charcoal, but also vegetables such as beets or spinach, always organic”. If the sale of his pasta is not planned for immediately, he does not relax his efforts. “At the moment, I’m testing my recipes.”
“I find inspiration in my everyday interests: sneakers, fashion, art and the world of cocktails, in which I have worked for more than thirteen years.”
Eventually, he obviously wants to make them available to the general public, via Instagram and a physical shop-workshop, probably around next February. “But only when the health situation allows it”, he warns. In the meantime, he offers little tutorials on his account, shares his favorite recipes (see bottom of article)is preparing to offer online courses and does not exclude, either, working with various brands, chefs or restaurants – we recently saw chef Gianmarco Gorni come to collect a sample.
But when you know how Italians protect their pasta, isn’t Nicolas Goradesky afraid of alienating an entire country? “Who hasn’t eaten tricolor pasta when he was little?he smiles. Joking aside, not being Italian allows me to be more creative without being judged by a whole country, but also respecting certain traditions”. The colors should not, however, overshadow his passion and expertise for pasta.. “Speaking of tradition, corzetti are my favorite pasta. It is a form of pasta typical of the regions of Liguria and Tuscanyhe explains. Appeared during the Renaissance, it was once used in noble families to print their coat of arms on pasta, to emphasize the importance of the house. Traditionally served with a pesto, for me, it’s a bit like the haute couture of pasta.”
Find the adventures of The Pasta Papi here
The recipe for pici ‘nduja (for two people)
– 300 grams of flour (type 00)
– 140 grams of lukewarm water
– 10 grams of olive oil
Knead the dough and roll it by hand into a large spaghetti shape.
And for the ‘nduja sauce:
– 200 grams of peeled tomatoes
– 100 grams of ‘nduja paste
– 1 vegetable flavored stock cube
– olive oil
In a saucepan, melt the vegetable broth in the olive oil. Add the ‘ndjuja paste, cook for 5 minutes then add the peeled tomatoes and continue cooking for 20 minutes over medium heat. Salt and pepper to your liking and it’s ready.