The Flavors of Memory: The Fresh Pasta Laboratory of Giallo Luna

In the north of Rome, in the Fleming residential area, a variety of different types of pasta can be seen through the windows of a well-lit shop. The walls with illustrations in soft colors and a bright neon yellow “Pasta Fresca” are an inviting magnet. Giallo Luna is a pastificio, a pasta factory, that opens its doors to the public with a new proposal based on local ingredients and the traditions of the most important regions of Italy. The concept was born from the deep love for fresh pasta of its creator, Luna Giovannini, who, together with her husband Riccardo Salvati and with the experience of Chef Thomas Moi, seeks to create a proposal that offers a new approach to the traditional Italian dish.

There are countless styles, shapes, colors, fillings, and formats of fresh pasta. Each region of the country has its own gastronomic essence that makes it unique. In places like Modena or Mantua, where Luna’s grandmother is from, fresh pasta is essential and highly valued. Whether made with egg, water and flour or baked in the oven, it has always been traditionally eaten on Sundays with the family or on holidays, and for many, it is deeply linked to memory, to childhood reminiscences of their mother or grandmother. However, in Rome, and compared to other regions, the concept of fresh pasta does not have such prominence.  

“Our fresh pasta does not aim to be gourmet, but one that people can eat every day and always of high quality. We want to be part of the daily life of families with a product of excellence,” says Riccardo. 

Giallo Luna’s philosophy is to encourage the use of local and fresh ingredients, so their offering varies constantly. For the ravioli filling, for example, they use the products that are available and develop new recipes from them. “We work with producers who carry out biodynamic and organic work. We seek to make the most of seasonal vegetables.” This way, the offering is different from week to week. Although there are usually vegetables that are known to be cyclical, for example, pumpkins or eggplants, at Pastificio Giallo Luna, they work with what is in abundance so that the product is rich, fresh, and based on what the land has to offer.

The laboratory can be seen at the back of the premises and behind glass that allows a glimpse of what goes on behind the scenes. The pasta is prepared there every day, and although they have machinery, a large part of the process is still done by hand. On one side, the filling is created, and on the other, the dough is shaped according to the daily demand. Cappelletti, agnolotti, pappardelle, fettuccine, spaghettoni, tagliolini, ravioli... the list is long. In particular, a couple of ravioli recipes are made every day. The fillings change practically from week to week. Ravioli ricotta e spinaci (ricotta and spinach), ravioli zucca e amaretti (pumpkin and amaretti), ravioli baccalà mantecato (cod cream), ravioli muggine bufala e limone (mullet, buffalo mozzarella and lemon), ravioli broccoletti e arancia (broccoli and orange) are just some of the fillings on the spot. 

They also offer sauces and other ingredients to complement it. “It’s important for us to be able to advise the customer on how to season the pasta,” says Chef Thomas, who clarifies that while it is delicious on its own with just a little butter, giving customers an alternative provides them with convenience. People are in a hurry and don’t always have the time to cook in such detail, but they also don’t want to give up the taste of homemade food, those familiar flavors, or the opportunity to discover a new one. This is how they give continuity to the culinary traditions through a product of excellent quality which alludes to the memory of the homemade. 

In the storeroom, they also have a selection of cheeses, wines, artisanal condiments, and other products from local businesses chosen for sharing the philosophy of an ethical and sustainable approach. In the future, they will also have tastings, which will make this laboratory an all-inclusive experience, where you can instantly taste the authentic flavors of the Italian fresh pasta tradition. 

Thanks to Luna Giovannini, Riccardo Salvati, Thomas Moi, and the rest of the team of Pastificio Giallo Luna, who gladly welcomed us and explained the process behind their work. The feeling of homemade pasta comes not only from its ingredients but from the love with which they prepare it.

A version of this article appears in print, in Issue 1 of Álula Magazine with the headline: “The Flavors of Memory”.