Pasta fresca
At Impronta, all fresh pasta is made by hand on site, in chef Amale’s kitchen. Tagliatelle, filled ravioli, pasta marbled with cuttlefish ink: around €20.
In the open kitchen
The dough is stretched, rolled, then cut or filled by hand. It all happens in the open kitchen, in full view of the dining room.
The sheet goes through the roller.
Tagliatelle come out of the machine.
The filling is piped on.
The ravioli are cut and sealed by hand.
Ravioli
Homemade ravioli filled with lamb stracotto (shoulder slowly confited with onions), a rich meat jus, Moroccan-style candied dried apricot, toasted almond flakes.
Where two cuisines meet: an Italian filling of slow-confited lamb, and Moroccan-style candied apricot.
Ravioli marbled with cuttlefish ink, burrata heart, king prawns and lemon zest, pan-fried in a shellfish bisque, preserved lemon slivers, crispy prawn, fresh herbs.
Pasta marbled with cuttlefish ink closes over a burrata heart, then goes into the bisque.
Hand-shaped ravioli filled with red kuri squash and chestnut, shiitake pan-fried with thyme, shiitake and miso infusion.
The vegetarian ravioli on the menu, with red kuri squash and chestnut.
Our fresh tagliatelle come with tomatoes slowly reduced pomarola-style and an Apulian stracciatella spuma. A simple dish, at a clear price.
What a plate of pasta at Impronta pays for shows in the ingredients: lamb filling slowly confited with onions, a rich meat jus, a shellfish bisque, slowly reduced tomatoes, pasta made by hand.
Ravioli range from €19 to €22, tagliatelle are €17. Every dish is described in full on the menu.
Meet AmaleFAQ
Yes. All fresh pasta is made by hand in Impronta’s kitchen: tagliatelle, filled ravioli and pasta marbled with cuttlefish ink.
Yes, the Ravioli di Zucca: red kuri squash and chestnut filling, shiitake pan-fried with thyme, shiitake and miso infusion, €19.
Ravioli di Zucca €19, Ravioli di Stracotto €22, Ravioli di Mare €22. Tagliatelle pomodoro e stracciatella are €17.
At 273 rue du Faubourg Saint-Antoine, 75011 Paris, near Faidherbe-Chaligny metro (line 8).
Fresh pasta made by hand and pizzas from the Neapolitan oven, on the Faubourg Saint-Antoine.