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Freshly rolled sheets of pasta dough with a rolling pin and flour on a wooden kitchen table

Trattoria in Lübeck's old town

Pasta from our own kitchen

We prepare the dough every morning, roll it out in-house and cut the shapes by hand. Served with sauces made fresh the same day.

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Marlesgrube 14, Lübeck Open Tue to Sun Closed Mondays
Shape and sauce can be combined on request
Small portions for children on request
Vegetarian sauces are on the menu
Information on ingredients and allergens at the table

Dough and sauce

Two steps, one plate

The dough is made before lunch service and rests before being rolled out. We make the sauces fresh the same day – none of them arrive ready-made.

Dough and shapes

Durum wheat semolina, flour, eggs, salt – that's all the dough needs. After resting, we roll it into sheets and cut whatever the day calls for: wide ribbons for hearty sauces, fine strands for lighter ones, filled pouches on their own.

  • Dough rests before being rolled out
  • Long shapes cut by hand
  • Filled shapes formed and sealed individually
  • Leftovers from the day don't carry over to the next

Sauces and combinations

Ragù simmers for several hours before it reaches the plate. Lighter sauces are made fresh in the pan only when ordered – garlic, oil, a splash of pasta water, done. We're happy to tell you at the table which shape goes with which sauce.

  • Ragù with long cooking time
  • Tomato sauces made from canned tomatoes, not concentrate
  • Pan sauces made only to order
  • Vegetarian options available every day

Shapes on the menu

What becomes of our dough

Not every shape is available every day – what we cut in the morning is on the board by evening. These are the shapes that come back most often.

Long and short shapes

  • Tagliatelle – wide ribbons, the sauce clings to the rough surface; classic with a beef and pork ragù
  • Tagliolini – finely cut, served with butter, sage or a light tomato sauce with basil
  • Pappardelle – the widest shape in the house, pairs well with braised sauces that need longer cooking
  • Strozzapreti – short and twisted, catches bits of vegetables, olives, capers, pecorino
  • Gnocchi – made from day-old potatoes, with tomato and basil or simply with brown butter

Filled shapes

  • Ravioli with ricotta and spinach – just butter and sage, so the filling carries through
  • Ravioli with pumpkin, when in season – with grated hard cheese and a touch of nutmeg
  • Tortelli with meat filling – served in a light tomato sauce or in broth
  • Lasagne made from our own pasta sheets – layered with ragù and béchamel, baked in individual portions
Nests of freshly cut tagliatelle and hand-shaped ravioli on a floured wooden board

At the board

Every morning starts with flour

Before the first guest arrives, the nests are laid out on the board. What's left over in the evening doesn't carry over to the next day – that's why we cut sparingly rather than generously.

Take a look in the kitchen

Our pasta kitchen

From dough to plate

We make fresh dough every morning before the kitchen opens for lunch. Here's a step-by-step look at what happens, and in what order – from kneading to resting to the final toss in the pan.

Plate of homemade ribbon pasta in tomato sauce, with a glass of water beside it on a light wooden table

Durum wheat semolina and flour go onto the board, along with eggs for the ribbon pasta or just water for the egg-free shapes. We knead the dough until it is smooth and springs back under pressure – a sign that the gluten has developed.

How to recognise quality

Fresh or dried?

Both have their place in our kitchen. We don't choose by feel, but by sauce: a shape that fits the sugo carries it; the wrong shape lets it slide off.

made fresh daily on-site

Fresh egg pasta dough

  • Soft, porous surface: absorbs butter, cream and game sauces
  • Short cooking time of two to four minutes, right before serving
  • Ideal for ribbon pasta, ravioli and lasagne sheets
  • Not suitable for storage
from an Italian mill

Dried durum wheat pasta

  • Stays firm to the bite, even if a plate reaches the table a little later
  • Ridges and hollow shapes hold onto hearty tomato and vegetable sauces
  • Egg-free – also suitable for guests avoiding egg
  • Carries delicate cream sauces less well than fresh dough

Good to know

Common requests at the table

We hear some questions almost every day. So that you know what's possible before your visit, we've put together the most common ones here. Anything not covered, we're happy to clarify through our service team or in advance by phone.

In the mood for homemade pasta?

Reserve your table and try our fresh pasta creations.

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