From Michelin kitchens to handmade pasta in Copenhagen

Pasta la Pasta started with a simple idea: great pasta doesn’t need to be complicated.

Founder Morten Paaske spent more than a decade working in some very different kitchens. He trained at Formel B, one of Copenhagen’s Michelin-starred restaurants, before moving to Chicago to work at Alinea, the three-Michelin-starred restaurant widely regarded as one of the world;s most influential.

Along the way, Morten won first place at the World Culinary Championship and later spent two years as private chef to His Majesty King Frederik X of Denmark.

But the idea for Pasta la Pasta came somewhere very different.

After years in fine dining, Morten moved to a small volcanic island north of Sicily. Life there revolved around good ingredients, simple cooking and food made to be enjoyed rather than overthought. That approach to food stayed with him.

When he returned to Copenhagen, it became the starting point for Pasta la Pasta.

Made in Piedmont. Cooked in Copenhagen.

Our pasta and sauces are handmade for us in a small village in Piedmont in Northern Italy, a region with a long tradition of pasta making and some of the best produce in Italy.

We work with local ingredients and traditional methods to create the kind of pasta we want to eat ourselves: simple, full of flavour and made properly.

The pasta is made fresh, the sauces do the heavy lifting, and your meal is ready in less than 10 minutes.

No unnecessary fuss. Just really good pasta.

Today, you can find Pasta la Pasta in Indre By, Nørrebro and at Broens Street Food in Copenhagen. Come by for a bowl of freshly cooked pasta, or take it with you.

The surroundings may be a long way from the Michelin kitchens where Morten started, but the attention to ingredients and flavour hasn't changed.

Made in Italy. Cooked in Copenhagen.