New Cairo’s Pastini Serves Authentic Pasta - No Ketchup Allowed

There’s something inherently satisfying about pasta: silky ribbons of tagliatelle twirling around a fork, sauce clinging to every curve as though it was made for that exact moment. But finding pasta made with precision, passion, and a commitment to authenticity—the kind that might win the nod of an Italian nonna—is no easy feat in Cairo.

Enter Yahia Medhat, the man who traded a career in industrial work for flour-dusted dreams. His brainchild, Pastini, is more than just a restaurant; it’s a heartfelt tribute to Italy, infused with pesto, sealed with Parmigiano Reggiano, and crafted con amore.

“I grew up visiting Italy and falling in love with the food,” Medhat shares. “But when I came back home, I couldn’t find that same quality. So I decided to make it myself.”

His journey began in the quiet hours of midnight, experimenting in a kitchen that felt more like a laboratory. Using beetroot juice for vibrant crimson hues, spinach for verdant greens, and a pasta extruder to craft authentic noodles, Medhat painstakingly recreated the flavors and textures of Italy.

At the heart of Pastini’s offerings is an unwavering commitment to authenticity. The restaurant boasts an array of pasta shapes, each made with a specialized extruder. “There are over 300 pasta shapes, not counting the ones we don’t know about—it’s endless,” Medhat notes.

But pasta isn’t just about shapes and colors; it’s about soul. To perfect his craft, Medhat traveled to Italy, enrolled in courses at Pasta University, and immersed himself in the art of dough, sauces, and soffritto—the aromatic base of onions, celery, and carrots that anchors Italian cuisine. “The ingredients are like old friends,” he says, speaking of extra virgin olive oil with the kind of reverence usually reserved for a first love.

And then there’s the cheese. Medhat insists on using 24-month-aged Parmigiano Reggiano, sourced from five select cities in Italy. “Parmesan just doesn’t cut it,” he says firmly, his passion for authenticity palpable in every word.

The menu at Pastini is a love letter to Italy’s culinary heritage. Diners can savor classics like Pesto Genovese, Carbonara, and Bolognese, each plate the result of meticulous research and countless hours of experimentation. Medhat delved deep into traditional recipes, exploring regional nuances and family secrets passed down through generations. “I started researching and making different versions of the recipes to find what felt right,” he explains.

Beyond pasta, Pastini offers sides that elevate the dining experience, like the Mozzarella in Carrozza—a Neapolitan specialty of Mozzarella di Bufala sandwiched in toast, deep-fried to golden perfection, and served with a signature tomato sauce.

Authenticity, however, comes with its own challenges in Egypt. “Egyptians like big portions and protein-heavy dishes,” Medhat admits. Pastini adapted, increasing serving sizes and introducing seafood pasta to the menu. But there are limits to compromise. “Chicken on pasta is an insult to Italian culture,” he says, shaking his head.

No Italian meal is complete without dessert, and Pastini delivers. The tiramisu layers espresso-soaked ladyfingers with velvety mascarpone and a dusting of cocoa, striking the perfect balance of richness and lightness. The gelato, creamy and indulgent, is made with recipes that could rival any gelateria in Florence.

Tucked away in the Golden Square area of Tagamoa, Pastini offers more than just food—it offers an escape. “We wanted something small, cozy, and Italian, like the little restaurants in Rome,” Medhat explains. The intimate ambiance transports diners to a corner of Italy, where the warmth of the setting matches the hospitality.

Though Medhat may not prepare every plate himself these days, his dedication is evident in every detail. “Everything we do here is fresh, authentic, and from the heart,” he says. And as you twirl a forkful of pasta, it’s clear that Pastini is a space where passion and precision converge, creating a dining experience that feels as much about people as it is about food.

Or, as the Italians might say, con amore.