Freshly made pastas at this hip Italian-run 'pasta bar' come in six daily options that might include beetroot ravioli with goat's cheese; basil fettuccini with clams; squid-ink spaghetti with pesto and sun-dried tomatoes; and ham tortellini in creamy truffle sauce. The huge wooden communal table (and well-priced Italian wines) adds to the electric atmosphere.
Like many other De Pijp success stories, it's expanded with branches around the city and country.