# Fresh pasta in Seville, made every morning

> Fresh pasta does not mean «pasta made somewhere today»: it means the dough is rolled and cut here, every morning, before we open. That has been true at San Marco since 1994.


Fresh pasta does not mean «pasta made somewhere today»: it means the dough is rolled and cut here, every morning, before we open. That has been true at San Marco since 1994.

## Puntos clave
- Dough rolled and cut every morning
- Carbonara with guanciale and pecorino
- Ragù cooked for six hours
- Prices and allergens listed on the menu

## What fresh pasta really changes

Industrial dried pasta is semolina and water, dried to last for months. Fresh pasta takes egg, is worked the same day and cooks in two or three minutes. The result is a silkier texture that holds the sauce instead of letting it slide off.

## Our pasta classics

On the menu you will find Roman carbonara with guanciale and pecorino (€13.50), tagliatelle alla bolognese with ragù cooked for six hours (€13.90), ricotta and spinach ravioli (€14.90), house lasagna (€12.90), linguine alle vongole (€16.90) and gnocchi al gorgonzola (€13.50). Prices and allergens are on the full menu.

## Preguntas frecuentes

### Is the fresh pasta suitable for coeliacs?
Our fresh pasta is made with wheat, so it is not gluten-free. We do have gluten-free alternatives in other dishes — tell us when you book.

### Can you cook the pasta more or less al dente?
Yes, just ask when ordering and the kitchen adjusts it.

### Does the pasta change from day to day?
The menu is stable, but the dish of the day can vary with the market. Ask your server.

## Enlazado relacionado
- https://restaurantesevillasanmarco.com/en/best-pasta-in-seville
- https://restaurantesevillasanmarco.com/en/homemade-tiramisu-seville
- https://restaurantesevillasanmarco.com/en/italian-food-guide-seville

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