Located in a small space behind Ristorante Fellini, Pastificio Fellini was created in response to strong customer demand for Ristorante Fellini’s pasta at home. The artisan pasta is all made in-house by Fellini’s partner and master of pasta, Rafaelle Di Benedetto, who has been handmaking parcels of pillowy portions for 40 years. Having learnt the art of pasta-making in Naples at the age of 16, Rafaelle handmakes every shell or string using durum wheat flour to keep its light, fluffy consistency before leaving it to dry for a minimum of 18-hours. The pasta is then packaged onsite and ready to sell.

No matter what your pasta preference may be, Pastificio Fellini has you covered. Rafaelle stocks a wide range including rigatoni, spaghetti, pasta lunga and fettuccine as well as dried pasta products including linguette, conchiglie gigante, safron linguette, squid ink linguette and squid ink conchiglie gigante. But the best part is that you can tell Rafaelle what you have in your fridge and he will recommend which of his deliciously flavoursome sauces will be best suited, perhaps it will be a classic Napoletana sauce that is made from garden fresh tomatoes flavoured with basil, garlic and olives, a gourmet amatriciana or even a tasty bolognaise made with celery, carrot, onion, red wine, meat and tomatoes. Delizioso!