Every morning at MamaGina Brunate, before the first guests arrive, our kitchen fills with the soft rhythm of hands on dough. Fresh pasta — made by hand, every day, the way Nonna Gina taught us — is the heart of everything we do. At 500 metres above Lake Como, we keep alive a tradition that stretches back generations.

The Art of Nonna Gina’s Pasta

Nonna Gina learned to make pasta from her mother in post-war Lombardy, when ingredients were few but skill was everything. Flour, eggs, water, salt — and patience. Her tagliatelle, pappardelle and ravioli became legendary in the family, and when MamaGina was born, her recipes became our foundation.

What Makes It Different

Hand-rolled pasta has a texture that machines cannot replicate. The slightly rough surface grips the sauce, the irregular thickness creates variety in every bite, and the freshness means the pasta cooks in minutes — tender, silky and full of flavour. At MamaGina, we pair our pasta with seasonal sauces: wild herb pesto in spring, rich ragù in winter, and fresh tomato and basil in summer.

A Tradition Worth Preserving

In an age of speed and convenience, making pasta by hand every morning is a deliberate choice. It connects us to Nonna Gina, to Lombardy’s culinary heritage and to the belief that the best food is made with time, care and love. When you sit at our table and taste that first forkful, you’re tasting history.

Taste Nonna’s recipes → Discover our menu

Frequently Asked Questions

Is the pasta at MamaGina really handmade? Yes, every day. Our kitchen team prepares fresh pasta each morning following Nonna Gina’s original recipes.

Do you offer gluten-free options? Yes, we have gluten-free pasta and other dietary options available. Please mention any requirements when booking.