The Best Places to Eat Homemade Pasta in Buenos Aires

In the heart of Palermo Hollywood, Hierro Bodegón reinterprets the classic Buenos Aires eatery from a modern perspective. Rooted cuisine, sophisticated aesthetics, and relaxed hospitality come together in this “neofolk bodegón,” where the popular and the contemporary coexist naturally.

Among its pastas — all homemade and prepared daily — highlights include potato gnocchi with veal stew, Swiss chard, ricotta and almond cannelloni with white sauce, and ricotta ravioli with pomodoro and basil. Simple, comforting, and full of identity.

Where: Fitz Roy 1722, Palermo.

In Palermo, Bolognese chef Sebastián Raggiante brings a slice of Italy to Buenos Aires. There are no shortcuts here: the pasta is made with seasonal ingredients and traditional family techniques. The menu at Raggio ranges from spaghetti alla chitarra with classic carbonara to conchiglioni alla puttanesca or gigli with seafood from Mar del Plata. The perfect ending: their homemade panna cotta, now a house icon.

Where: Gurruchaga 2121, Palermo.

In Puerto Madero, Mare by Fran blends Mediterranean elegance with Buenos Aires freshness. Its menu offers a journey through textures and flavors where pasta meets seafood and vegetables, always paired with a curated wine list. A space where Italian technique meets contemporary aesthetics.

Where: Alicia Moreau de Justo 1170, Puerto Madero.

Housed in a historic mansion in Recoleta, Casa Veltri reimagines Italo-Porteño cuisine with the elegance of Capri and the contemporary pulse of Buenos Aires. Open all day, it combines restaurant, café, pastificio, and mercato. The menu — designed by Bolognese chef Sebastián Raggiante, the same behind Raggio Ostería — includes classics like agnolotti del plin with parmesan cream, risotto mare e monti, and saltimbocca alla romana. A modern tribute to Italian tradition in a bright, sophisticated setting.

Where: Juncal 1642, Recoleta.

In Palermo, La Piccola turns fresh pasta into a declaration of principles. Each dough is made by hand with selected flours and fresh eggs, achieving that perfect texture that defines a great pasta. The menu includes braised beef ravioloni, pappardelle with mushroom cream and truffle oil, and daily-made gnocchi. Pure tradition, no gimmicks.

Where: El Salvador 5801, Palermo.

A Recoleta classic, Sottovoce has been synonymous with impeccable Italian cuisine for over twenty years. Its elegant dining room sets the tone for dishes like rotolo alla bolognese or black spaghetti with prawns. Homemade egg and semolina pastas prepared with artisan precision. A Buenos Aires icon that continues to set the standard.

Where: Av. Libertador 1098, Recoleta.

Il Quotidiano turned the everyday into an urban ritual. It’s the only pasta bar in Buenos Aires, and its locations — in Alto Palermo, Belgrano, Caballito, Nordelta, Las Cañitas, Palermo, Recoleta, Recoleta Urban Mall, and Ronda DOT — are must-stops for fans of al dente pasta. Everything is made on-site, fatto a mano, every single day. That simple. That good.

Where: Various locations in Buenos Aires and GBA.

In Puerto Madero, Ambrosia brings the taste of southern Italy with family spirit and Calabrian soul. Behind the project is an Italian family who, two years ago, decided to bring their nonnas’ recipes to the table.

The result: a bright space overlooking the river, where every dish — from homemade gnocchi to stuffed southern-style pastas — celebrates authentic Italian cuisine, with a perfect balance between quality and price that keeps you coming back.

No shortcuts here either: they use Italian flours, which ensure ideal al dente texture. Highlights include the parmesan cheese basket dish and Ravioles Rivera, a specialty created just for them by the legendary Bologna factory in La Boca. Their name pays homage to the city’s riverfront — ravioli covered with a pizza-dough lid that reveals a surprise when cut open.

Where: Pierina Dealessi 1320, Puerto Madero.

Across from the Buenos Aires Legislature, this classic spot with over 25 years of history remains one of Monserrat’s best-kept secrets. At Perú 159, D’Oro Italian Bar exudes Italian DNA from the window: fresh pasta, simple recipes, and top-quality ingredients.

Behind the counter is the D’Oro family, with founder and CEO Claudio and his children running the show. Their time in Rome shaped the restaurant’s style: respect for tradition, obsession with quality, and a kitchen that never takes shortcuts. Menu standouts include spaghetti nero mare e vermouth — made with squid ink, prawns, and baby squid — and fettuccine ragù di manzo with pomodoro sauce and shredded beef.

The house, now a local institution, is planning to add a wine list featuring Italian labels from different regions — another nod to that Roman spirit that’s been alive in the heart of Buenos Aires since 1999.

Where: Perú 159, Monserrat.

In La Paternal, Tita La Vedette was born in 2020 as a small Chacarita eatery by Mena Duarte and quickly became a culinary phenomenon. With its fresh, colorful approach and masterful social media presence, it drew sidewalk lines and daily sellouts. Today, in its new La Paternal corner, the vibe combines checkered tablecloths, soda siphons, and flowers — perfect for long lunches and conversations that go beyond the plate.

The undisputed stars are the vegan pastas, creative and full of flavor: from tri fungi filled with oyster mushrooms and cashew cream cheese to eggplant lasagna. Other dishes, like the oyster mushroom milanesa with fusilli, showcase veggie cuisine without losing heart or tradition. Freshness, Buenos Aires identity, and a plant-based commitment make Tita La Vedette a must for vegan pasta lovers.

Where: Paz Soldán 4993, La Paternal.

In Núñez, Evelia is chef Máximo Togni’s tribute to his Italian grandmother, Evelia, who inspired him to cook. This modern restaurant with an open kitchen offers an Italo-Porteño menu that includes gnocchi alla sorrentina, meat agnolotti, goat capelletti with ricotta, saffron, and lemon, and a beef tenderloin Milanesa Napolitana that follows his grandmother’s recipe (for those who can’t resist ordering meat when dining out).

Everything is made in-house — from the artisanal pasta doughs to the desserts, like tiramisu and profiteroles. Recognized by the Michelin Guide in 2024, Evelia stands out for its warm and sophisticated atmosphere.

Where: Campos Salles 1712, Núñez.

In Chacarita, Silvino has just celebrated its first anniversary with a bistro-style concept that evolves with the seasons. Cavatelli, a short pasta originating from Italy’s Molise region, have been on the menu since day one and remain among the most popular dishes. Chef and co-owner Gaspar Natiello adapts the recipe according to seasonal ingredients. For spring, he prepares handmade fresh pasta with kabocha squash, crispy kale, confit cherry tomatoes, lemon gremolata, and toasted pumpkin seeds. A seasonal take that stays true to the homemade, comforting spirit of the restaurant.

Where: Guevara 421, Chacarita.

At Horta, a Michelin Guide-recommended restaurant dedicated to seasonal cuisine, everything is made from scratch, from the complimentary bread to the dessert ice creams. Among its specialties are the Parmesan tortellini, a favorite among regulars. Lucas Díaz, chef and co-founder of the restaurant alongside his partner, Clara Chavarría, makes them using organic semolina flour, free-range eggs, and a mousse made with Parmesan aged for six months.

They are served with butter, sage grown in the restaurant’s own garden, and toasted walnuts. When in season, they can also be ordered with freshly grated black truffle, adding an extra layer of aromatic intensity to the dish.

Where: Aguirre 1080, Villa Crespo.

In Villa Ortúzar, Lula offers Mediterranean-inspired cuisine where seasonal ingredients take center stage. Its menu brings together seafood, vegetables, and homemade pasta, with the ricotta and date agnolotti standing out as a signature dish that has remained on the menu since the restaurant opened.

Teo Valentini, chef and co-owner of the bistro alongside his uncle Sacha Hamra, makes the pasta dough with semolina flour and eggs, filling each piece with ricotta, lemon, hazelnuts, and dates. The dish is served with butter, sage, toasted hazelnuts, and aged Reggianito cheese, creating a combination of creamy, citrusy, and nutty flavors.

Where: Estomba 991, Villa Ortúzar.