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
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
➜ Our inspector's view
© Fiotto
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
© Doughroom
Dough Room
Since the MICHELIN Guide first launched in Korea, Dough Room has been a proud MICHELIN-selected restaurant, led by the trailblazing Chef Lee Jun, who also helms the two-Michelin-starred Soigné. Thirteen years ago, Chef Lee carved a new path in Korean gastronomy, introducing the innovative concept of fresh pasta and cementing his culinary philosophy. Reflecting on the early days, he recalls, “A decade ago, fresh pasta was unfamiliar, but people embraced its novelty. Its unique texture, quick preparation, soft bite, and easy digestibility seemed to win them over.”In 2010, Chef Lee began developing the signature dishes that would define Dough Room. Through pop-up restaurants, he meticulously refined his recipes, culminating in the restaurant’s grand opening in 2015. These creations not only became instant hits but also established themselves as quintessential representations of the restaurant’s identity.
The Squid Ink Capellini, one of the hallmark dishes, epitomizes the delicate balance of textures and flavors for which Dough Room is renowned. This silky fresh pasta, infused with the rich umami of seafood, combines charcoal-hued squid ink noodles with shrimp and a garlic butter sauce to create what Chef Lee describes as a "gentle, savory flavor that’s neither overpowering nor ordinary."
Another standout is the Roasted Potato Gnocchi, a bold reimagining of the Italian classic. Eschewing tradition, Chef Lee pan-fries the gnocchi for a crispy exterior and a pillowy interior. Shaped into neat cylinders, this dish has redefined expectations for gnocchi in Korea and has remained a beloved favorite since its debut.
These two signature dishes have been perennial crowd-pleasers, with over 40percent of visitors ordering them to this day. Beyond their popularity, they symbolize Chef Lee’s broader achievement: introducing fresh pasta and roasted gnocchi to the Korean palate and creating a new culinary category in the process.
Chef Lee emphasizes, “The essence of a chef’s work lies in delivering new flavors and experiences.” With creativity and originality at the heart of his cuisine, he continues to inspire Korea’s evolving gastronomic landscape, pushing boundaries and redefining fine dining.
Adress: 99, Donggwang-ro, Seocho-gu, Seoul
➜ Our inspector's view
© Rialto
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
➜ Our inspector's view
© Il Vecchio
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
➜ Our inspector's view
© Osteria Orzo
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
➜ Our inspector's view
© Fagpie
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
➜ Our inspector's view
© Egg & Flour
Egg & Flour (Bib Gourmand)
Egg & Flour is a sanctuary for fresh pasta lovers, created by the culinary power duo, chef Daehyun Yoon and chef Heeun Kim. Their vision is simple yet revolutionary: to make fresh pasta accessible and enjoyable for everyone. “Pasta should never be intimidating—it should be a delicious, approachable meal anyone can savor,” the couple insists. This ethos permeates every detail of the restaurant, from its playful logo to its thoughtfully crafted dishes and inviting interior design.Chef Yoon’s passion for fresh pasta was ignited nearly a decade ago during a pop-up event with Chef Lee Joon. At that time, fresh pasta was a rarity in Korea, offering a blank canvas for culinary creativity. Chef Yoon was captivated by its versatility—how its shape, texture, and design could be tailored to enhance the balance of flavors in any dish. This fascination laid the foundation for Egg & Flour’s philosophy, where precision and creativity intersect to craft unforgettable dining experiences.
The fresh pasta at Egg & Flour adheres to traditional Italian techniques, enriched with an innovative twist. By incorporating generous amounts of egg yolk into the dough, the chefs achieve a deep, luxurious flavor and a golden hue that exudes indulgence. This approach elevates the pasta, offering what Chef Yoon describes as a “luxurious variation” while preserving the essence of its raw ingredients.
Among the standout dishes is the Black Pork Ragù, a harmonious fusion of Korean and Western culinary traditions. This dish marries the robust flavors of Korean black pork with the rustic heartiness of a classic ragù sauce, striking a perfect balance that celebrates both cultures. Another must-try is the Red Shrimp and Squid Ink Capellini, a perennial favorite that dazzles with its striking contrast of colors and bold flavors. The sauce, crafted from shrimp heads and shells, is so rich and savory that one diner described it as “like biting into a prawn cracker.” This dish, alongside others featuring vibrant ingredients like spinach and paprika, exemplifies Egg & Flour’s dedication to blending artistry and customer care.
Even the name 'Egg & Flour' speaks volumes about the restaurant’s mission. Inspired by San Francisco’s famed 'Flour + Water', it encapsulates the simplicity and authenticity of the two core ingredients in fresh pasta. The name also reflects the restaurant’s commitment to a clear and creative identity—one that resonates with diners on a deeper level.
At its heart, Egg & Flour is about more than just food. It’s a celebration of sustainable culinary culture, where fresh pasta is not a fleeting trend but a cherished tradition reimagined for modern palates. chef Yoon and chef Kim are on a mission to create a pasta culture that’s approachable yet elevated, making high-quality dining experiences accessible to all.
In every plate served and every detail considered, Egg & Flour redefines the art of fresh pasta, setting a new standard for fine dining that’s equal parts comfort and sophistication. For chef Yoon, it’s not just about crafting exceptional dishes—it’s about leaving a lasting impression, one unforgettable meal at a time.
Adress: 35, Sinheung-ro 26-gil, Yongsan-gu, Seoul
➜ Our inspector's view
© Egg & Flour
