Pasta Chef

Si fa presto a dire pasta, it is easy to say pasta. Boil the water, add salt and spaghetti. But it’s not so simple. Even the recipes that seem easier do need care and attention in the execution. In Rome there are restaurants that cook with passion and others who make it dog fuck, a cazzo di cane. I enjoy my time in the first category.
I’m not a mangiaspaghetti, a pasta eater. Usually I eat past once a week because I follow a protein diet with few carbohydrates. But when I have to eat pasta, I chose well. There are several pasta fast food in Rome. Where you can eat there on the stool or take it away. Some are of superior quality. I like, for example, Pasta Chef,  42, Via Baccina, Monti district. They cook many types of pasta of Italian tradition. And all are well done. Prices are lower than a restaurant because, after all, it is a self service. You order and they give you a number. When it comes your turn they call you and give you the hot pot.
Often, after the gym, I stop at Pasta Chef eating a salad. The Nizzarda is my favorite with tomato, boiled eggs, black olives and capers. A very similar place is PaStation, which is about to open in Piazza Campo Marzio, near the Pantheon. It already exists in Florence and is very successful.
In Trastevere there is the Taverna Trilussa, 23 via del Politeama, which is a landmark for those who want to eat pasta according to the Roman tradition. They serve it in the pan, non in the dish. Another column of the Roman tradition is Felice a Testaccio, 29, via di Mastro Giorgio, in the district of Testaccio. Attention, both places are always very crowded, you have to book a few days before.