Some stories begin with the touch of a hand. Fresh pasta, crafted from flour, eggs is a culinary journey shaped by the chef’s artistry. Carefully kneaded and tenderly formed, it embodies time, care, and creativity. The freshly made noodles, soft yet springy, pair effortlessly with their sauces, creating a harmony that is both satisfying and memorable. It’s a symphony of textures and flavors that leaves a lasting impression.
Every fresh pasta dish tells its own story. Handmade with care, it embodies the chef’s artistry, offering flavors that capture the essence of authentic Italian cuisine—a quality both timeless and deeply cherished. Whether it's a classic preparation or a fusion twist that delights the palate, fresh pasta has a way of making every bite feel special.
When local ingredients are incorporated, the possibilities expand even further. Fresh pasta infused with Korean flavors captures the essence of the region, offering a dining experience that is both innovative and deeply rooted in tradition. It’s a journey of taste that celebrates the art of blending culinary worlds.
For those seeking to explore this artistry, MICHELIN’s recommendations guide you to restaurants that elevate fresh pasta to something truly extraordinary.
Busan
Cor Pasta Bar (Bib Gourmand)
Led by chef Seo Jung-joo, Core Pasta Bar delights guests with its thoughtful seasonal adjustments to the menu, ensuring a fresh and dynamic dining experience. A standout dish, the Bottarga Pasta, captures the essence of the Busan coastline with its bold, ocean-inspired flavors, earning admiration for its creative appeal.The dish features noodles made from cuttlefish ink, egg yolk, and flour. The ink enhances the moisture content of the dough, resulting in a chewy and springy texture. The sauce is crafted around fresh seafood, evolving over time. Previously, the restaurant offered a rich "uni butter sauce" made with sea urchin and butter. Recently, they’ve introduced a Sicilian anchovy and butter combination, delivering a deep, robust taste of the sea.
Each ingredient adds a unique character and depth to the dish, offering a dining experience that is truly one-of-a-kind.
Address: 2F, 13, Dongseong-ro 25beon-gil, Busanjin-gu, Busan
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Fiotto (Michelin Green Star & One Star)
Fiotto, led by Chef Lee Dong-ho and Kim Ji-hye, embodies the essence of farm-to-table dining. Their menu reflects the natural rhythms of their farm’s seasons, enhanced by thoughtfully paired natural wines and house-brewed kombucha. At Fiotto, the focaccia and fresh pasta are crafted with meticulous care, using Korean wheat cultivated and milled in the Jirisan region. This includes eight native wheat varieties: Jokyung Whole Wheat, Jokyung White Wheat, Geumgang Whole Wheat, Geumgang White Wheat, Baekgang Whole Wheat, Baekgang White Wheat, Anzunbaengi White Wheat, and Anzunbaengi Whole Wheat. The dough is kneaded and shaped using 100% Baekgang White Wheat to enhance the elasticity and nutty, rich flavors of the grain.Fiotto emphasizes the natural, nutty, and toasty notes of the wheat, pairing it with pesto made from Sunwon Farm's ingredients and a deep, flavorful stock. The result is a simple yet well-balanced dish that celebrates the essence of its ingredients.
Adress: 2F, 432, Jwadongsunhwan-ro, Haeundae-gu, Busan
Seoul
MICELIN Guide 2025 Picks: Rialto
At Rialto, chef Jung Hoewan reimagines Northern Italian cuisine with his signature Tajarin, a pasta made from eggs and flour, offering a rich and robust flavor profile. “a slightly firmer texture than other pastas, with a pronounced depth of flavor that pairs beautifully with delicate ingredients like truffle,” he explains. His choice of ingredients and preparation reflects a meticulous approach to highlighting subtle nuances in taste.
Another standout on the menu, Cacio e Pepe, embodies Rialto’s unique style. Rooted in the heritage of northern Italian cuisine, this pasta dish offers a distinctive and imaginative take, providing diners with a culinary journey that is anything but ordinary. While fresh pasta dominates the menu, chef Jeong demonstrates a remarkable versatility, effortlessly transitioning between dried and fresh varieties to ensure each dish shines in its own right.
Adress: 2F, 13, Samseong-ro 149-gil, Gangnam-gu, Seoul
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Il Vecchio
Il Vecchio is a down-to-earth, homey ristorante run by the chef couple Kim Min-gyun and Kim Bin-na. Renowned for semi-dried fresh pasta with seasonal ingredients, Il Vecchio bridges the gap between traditional and modern Italian dining. Truffle-infused creations and carefully hand-dried noodles ensure a unique texture and vibrant flavor. Each dish reflects a dedication to preserving the beauty of nature’s cycles.
Adress: 1F, 332-12, World Cup buk-ro, Mapo-gu, Seoul
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Osteria Orzo
Located in Hannam-dong, Osteria Orzo offers the authentic flavors of a casual and cozy Italian osteria. Led by chef Choi Moonyoung Signature offerings on the menu include the white ragù pasta which features hand-crafted fresh pasta drenched in rich meat sauce with mascarpone cheese and truffles.Adress: 2F, 47, Hannam-daero 20-gil, Yongsan-gu, Seoul
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Dough Room
Helmed by Executive Chef and Owner Lee Jun, The Dough Room lives up to its name with standout dishes like Squid Ink Capellini and handcrafted gnocchi. offers a front-row seat to the art of pasta-making. Featuring a spacious open kitchen and a dedication to handmade fresh noodles, the restaurant seamlessly incorporates Korean ingredients like buckwheat, offering a harmonious blend of culinary traditions.Adress: 99, Donggwang-ro, Seocho-gu, Seoul
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FAGP(Bib Gourmand)
Led by Chef Jonghyuk Lee, the menu at Fagpie is a vibrant showcase of his passion for pasta. Its signature dish, coriander pasta, stands out as a bold and flavorful creation. Located in the trendy Seongsu district, the restaurant operates exclusively by reservation, making advance booking essential.Adress:136, Wangsimni-ro, Seongdong-gu, Seoul
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Egg & Flour (Bib Gourmand)
Egg & Flour is a paradise for fresh pasta enthusiasts, seamlessly combining traditional Italian techniques with the rich flavors of Korean ingredients. The menu changes seasonally, and the signature dishes also vary accordingly. The current signature menu at the restaurant is the Red Shrimp Capellini.Adress: 35, Sinheung-ro 26-gil, Yongsan-gu, Seoul
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