Made From Scratch: Where to Find Homemade Pasta in Naples
Naples has no shortage of Italian restaurants, but how many are actually making their own pasta?
It's a fair question with this many Italian restaurants in the city. I went looking for restaurants doing the work themselves, from rolling delicate sheets of egg pasta to filling ravioli and extruding noodles. Here are six worth knowing about, and what to order.
Osteria Tulia
Chef Vincenzo Betulia's Fifth Avenue osteria has made pasta in-house since opening in 2013. The garganelli with braised lamb neck sugo is a longstanding signature, pairing short, ridged pasta tubes with slow-braised lamb and sheep's milk cheese. For something simpler, there's house-extruded bucatini cacio e pepe, with cracked black pepper and sheep's milk cheese.
466 Fifth Avenue South | Website
Alberto's on Fifth
Chef Alberto Varetto draws on the cooking of his native Piedmont, where fresh egg pasta is a specialty. His kitchen makes its pasta, bread, sausage, and desserts from scratch. The taglierini with Genovese pesto and jumbo lump crab pairs delicate pasta ribbons with crab and cherry tomatoes. Another appealing choice is the pappardelle with Chianti-braised short ribs, finished with ricotta salata.
868 Fifth Avenue South | Website
Trulli Pizza & Pasta
Barbara Gallone Bosco and Domenico Bosco were supplying fresh pasta to Naples restaurants before opening their own dining room in 2024. Their menu features house-made egg pasta and ravioli, including butternut squash ravioli with sage butter and pappardelle Bolognese. The couple also operates a pasta production business, making Trulli an interesting stop for anyone curious about the local pasta trade.
7700 Trail Boulevard | Website
Molto Trattoria
Molto's homemade pasta has admirers beyond its regular customers. In a 2025 Gulfshore Life feature, chef Harold Balink singled out the tagliolini with truffle and mushrooms as a personal favorite. The kitchen also makes tagliatelle Bolognese and gnocchiala Sorrentina. Not everything is homemade: Molto uses imported dried Italian pasta for certain dishes, a distinction clearly identified on its menu.
368 Fifth Avenue South | Website
Casa Neri
At the Neri family's intimate 25-seat restaurant, the pasta preparations are particularly inventive. The kitchen's eggplant-Parmesan-filled culurgiones, a variation on traditional Sardinian stuffed pasta, and tortelloni alla Genovese with buffalo mozzarella cream are worth trying. The restaurant's latest menu also features tagliatella Genovese and lasagna Napoletana, layered with ragù, ricotta, mozzarella, and meatballs.
382 Fifth Avenue South | Website
La Salière
The Frittella family brought La Salière to Naples after years of operating their restaurant in Monaco. Their house-made pappardelle with tomato and mozzarella is a favorite carried over from the original restaurant. The menu also includes homemade lasagna with veal ragù and Parmesan.
360 12th Avenue South | Website
Originally published in
The Naples Florida Review.
Read the full edition here.