Pasta

Nudelbude

Neukölln's Nudelbude has its own pasta workshop producing a range of pasta variations from hard wheat semolina.

The dough (without egg) is pressed in the traditional way “al bronzo” through a mould. This is why the pasta has a rough surface and firm structure.

As an alternative, Nudelbude also offers ravioli and casserole dishes with various fillings. The final composition of pasta variety and sauce is made by the guest.

Only natural ingredients are used in their products, artificial flavours, thickeners for sauces or flavour enhancing products are completely off limits at Nudelbude! The guest can enjoy the pasta in a nice ambience either right then and there or as “pasta to go”.