I know I know, it’s a big call, but trust me — I take these statements very seriously. After my first meal at Ciasa Mia, I got home, and in an unprecedented event, I could not sleep. And not because I ate too much either. I simply could not stop thinking about the incredible meal I had just experienced, and found myself lying awake dreaming about that amazing PASTA like some intoxicating whirlwind holiday romance.
The discovery wasn’t all mine, so I do admit I was tipped off. When you hear your Italian friend’s voice rise two decibels excitedly describing food with dangerous hand motions and enough passion to scare the French diners at the table next to us, I knew I had to check this place out. And yes I’ve been back multiple times since, just to make sure I wasn’t kidding myself the first time, but the food at this place never ceases to amaze and delight me.
For someone with a terrible memory, I can still remember and describe in intricate detail, every course I have eaten there: Truffle-filled egg yolk amuse bouche, pine infused ice cream, cèpe and white truffle carpaccio with parmesan soufflé, scallops in hay-steamed smoke, pastas that are delicious enough to overcome the strongest of carb-nazi willpower, deconstructed tiramisu, melt in your mouth house-made focaccia, and not to forget the famous “colours d’automne”- a dessert experience you absolutely must save space for. The flavours, the products, the seasons, the passion for quality, innovation and creativity with respect for tradition and romance, the flamboyant service with flair and precision… the passion the food is made with here paired with the warm friendly ambience of a family–run Italian alps ski chalet is so cosy you could just crawl up by the fire with your limoncello, satisfied belly and just dream away.
Who would have thought this little gem on a tiny street just next to the pantheon was hiding there? If you didn’t know to look past the cutesy quasi-kitsch restaurant signage and lace curtains on the facade, you could easily miss it. And if you can’t get there in person, don’t worry. In my usual form, I shamelessly went back and asked the chef for the recipe so we can all enjoy the pleasure of THAT PASTA (scroll down for recipe).
Where was the best pasta you have ever eaten? My runners-up for Paris are Procopio Angelo and Bocca. Drop a comment below to share your favorite addresses in Paris and beyond.
Ciasa Mia Restaurant is located near the Pantheon in Paris’ Latin Quarter at
19 Rue Laplace 75005
Ph: +33(0)1 43 29 19 77
See a video review by Francois Simon here
Organic kamut spaghetti with mussels, girolles, pecorino, and smoked white pepper
Recipe by Samuel Mocci from Ciasa Mia Restaurant, Paris
Serves 4 people
This recipe cooks the pasta using the absorption method, like you would a risotto. It soaks up all the flavor from the stock and self-sauces once you add the cheese and remaining ingredients.
300 grams kamut spaghetti (or substitute with a similar fresh pasta of your choice)
1 litre of unsalted chicken stock
30 grams sea salt
2 tbsp olive oil
1 knob butter
50g pecorino finely grated
50g parmesan finely grated
Freshly ground smoked white pepper (if you can’t find smoked pepper you can use smoked sea salt to add the smoky flavour)
200 g mussels (weight without shells)
200 g girolle mushrooms (you could substitute for cepes or chanterelles also)
2 cloves garlic- finely diced
2 tbsp finely diced flat leaf parsley
Bring the chicken stock to boil in a large pot with olive oil, butter and sea salt.
To cook the mussels: In a separate pot, place mussels in their shells with white wine, olive oil and finely diced garlic and parsley. Once the mussels open, remove the mussels from their shells (leave a few in the shell for presentation purposes). Leave in pot and set aside. Thoroughly rinse and then pat dry the girolles with paper towel. Dice the mushrooms finely and set aside.
Once the water is boiling add the spaghetti to the pot and gently stir the pasta and water until all the water has been absorbed by the pasta, being careful not to let the pasta stick together or to the pot. Check that the pasta is cooked just to al dente. If it is still too firm, add more stock and cook further until it’s absorbed (as you would a risotto)
Once the spaghetti is cooked, remove from the flame and add the parmesan, pecorino and a generous portion of freshly ground pepper. Mix through well- you will see that the remaining moisture in the pasta mixes with the cheeses to ‘self-sauce’
Sprinkle the diced girolle mushrooms on the base of the serving plate and then season with quality virgin olive oil. Serve the pasta into portions over the mushrooms and then add the mussels, with a few still in the shell over the pasta. Serve with extra grated pecorino and diced parsley to garnish if desired.