Le Bristol Paris introduces pasta making to its atelier line-up with Il Pastificio
Expanding its artisanal expertise, Le Bristol Paris introduces an in-house pasta lab to complement its existing ateliers. Le Bristol Paris showcases yet again how simple products created with authentic craftsmanship deliver unparalleled flavours. After the successful introduction of a trad
The craft
Reinforcing his commitment to excellence, Eric Frechon sought out the very best talent to serve as pasta master for Il Pastificio. Each day, Cristina Ternullo, who hails from Rome, Italy, produces handmade pasta in an array of eight traditional sizes and shapes. The preparation of the dough requires over 24 hours before it can be kneaded, shaped, rolled and cut, after which most pasta varieties are dried before use. The atelier’s pasta selection is emblematic of the diversity of Italy, offering a gourmet tour through its different geographical regions. Gnocchi is a nod to Italy’s southern regions and girolette follows the culinary traditions of the heart of the country.
Cristina Ternullo works solely with ancient heritage wheats that are blended and milled into the perfect texture of flour by the bakery team in Le Bristol’s own flour mill, located adjacent to the new pasta lab in the hotel’s bustling basement. Khorasan, soft wheat, einkorn and marguerite are carefully selected for the texture and flavours they create, as well as for their high levels of selenium, making them suitable for those with gluten intolerance.
The menu
Across Le Bristol Paris’ restaurants, signature dishes now feature pasta made in this new atelier: ‘candele’ macaroni with black truffle, artichoke and duck foie gras served at Epicure, langoustine ravioli at 114 Faubourg and traditional ricotta-spinach ravioli at Café Antonia.
Pasta from the Il Pastificio atelier can also be found at L’Epicerie des Ateliers du Bristol Paris and on click&collect for an authentic taste of Italy, to enjoy at home or to offer as special gifts.
