Thursday 20th Aug 2020 |

In the heart of Fitzrovia, lies not just a pasta restaurant, but also London’s best pastificio.

For those new to the word, pastifici come from Italy and are laboratories where fresh pasta is made daily.

Al Dente want to introduce Londoners to this Italian experience, by inviting guests to sit in and enjoy the numerous dishes at their restaurant or providing a quick yet delicious takeaway offering.


Al Dente was born from the passion of a young Roman entrepreneur, Filippo Gallenzi, who’s ambition was to make handmade fresh pasta available for all. With traditional recipes sourced from Italy’s best regions and cooked at the right cottura al dente (the firmness of cooked pasta), diners can eat their signature Italian dishes or prepare them at home themselves.


The young and vibrant restaurant provides an opportunity to sit, relax, and enjoy a meal, or simply take away a pasta dish of your choice. The knowledgeable and friendly staff can assist you in selecting the right wines to best pair with your dishes. Moreover, the pastificio also offers a selection of fresh pasta made daily for consumers to cook at home.

Roman founder Filippo has dreamt of opening a pastificio in London for a long time: “I grew up fascinated by pastifici in Rome which offered great quality pasta at affordable prices. They provided fast takeaway lunches in the heart of the capital city.

When I arrived to London I wanted to recreate that here too, and Fitzrovia seemed the best place to open our first store”.

With such a variety of options and reasonable prices, it’s not hard to see why Al Dente is one of Fitzrovia’s busiest spots. Order a plate of penne with rich homemade tomato sauce for £5.50, a creamy Spaghetti Carbonara for £6.95 or a filling Linguini Seafood for £8.95. To finish off, tuck into a decadent Tiramisù or Sicilian Cannoli.


Al Dente’s pasta laboratory is open for all those wanting to discover the true heritage of artisanal handmade pasta. Open every day of the week for an authentic Italian experience.

Pasta al Pesto, Al Dente il Pastificio


  • 250g Basil
  • 150g Extra Virgin Olive Oil
  • 50g Parmesan
  • 50g Pecorino
  • 30g Pine nuts
  • Salt & Pepper


  1. Toast the pine nuts in the oven at 180C for 4 minutes
  2. Blanch the basil in salted boiling water for 30 seconds then shock in ice water. Dry thoroughly.
  3. Place all the ingredients in a blender other than the EVOO which you will add slowly and process until you obtain a smooth pesto.

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