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La Fresca

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La Fresca

Your online fresh pasta shop 🍝. Find our handmade fresh pasta in Vilnius:
• Ordering online via website,dm,Wolt
• At Toscana.lt shop in Halės turgus

19/04/2026

Pecorino cheese, guanciale, eggs and our handmade bucatini! 4 ingredients for a magic recipe! Discover how to prepare an amazing carbonara with our recipe book!

15/04/2026

Mesmerizing pasta making! 🤤 Our paccheri are crafted one by one so that every single bite is unique. 🤌🏻🇮🇹🍝

29/03/2026

Nothing beats the magic of fresh Paccheri, crispy pancetta, and that perfect creamy finish. Simple ingredients, extraordinary taste. This is how we do pasta night at La Fresca. 🇮🇹

❤️ Double tap if you’re a pasta addict!

25/03/2026

Straight from the extruder! 🍝 These Bucatini are screaming for a rich Amatriciana or a creamy Carbonara. Authentic Roman tradition in every bite. 😋
💛 Pure, simple, and authentic. This is how we do it at

Tag a pasta lover who needs to see this! 🙋‍♂️

22/03/2026

Puikiai praleistas penktadienio vakaras! 27 žmonės mėgavosi šviežiais „La Fresca“ tagliatelle makaronais su pomidorų padažu, gardžiu tiramisu ir metė sau iššūkį – patys pasigaminti sau tagliatelle nuo pradžių.

Jei norėtumėte pasimėgauti rankų darbo itališkų makaronų degustacija arba surengti dirbtuves savo artimiesiems ar komandai -> parašykite asmeninę žinutę!

What a great time we had last Friday! 27 people enjoyed La Fresca fresh tagliatelle with tomato sauce, a very delicious tiramisu’ and challenged themselves crafting tagliatelle from scratch!
If you like to enjoy a degustation of handmade Italian pasta or organize a workshop for your beloved ones or your team -> write a dm!

15/03/2026

Bucatini all'Amatriciana

INGREDIENTS
200 g bucatini
50 g grated Pecorino Romano cheese
80 g guanciale (LT: kiaulienos pažandė); an alternative: cold smoked bacon cubes
25 g of salt
freshly ground black pepper, to taste
2 liters of water
250 g tomato purée (LT: pomidorų tyrė)

INSTRUCTIONS
1. Cut the guanciale into small strips or cubes. You can also use cold‐smoked bacon cubes as an alternative.
2. Bring a large pot with water to a strong boil.
3. Warm a large pan over medium heat. Add the guanciale and cook until it turns crispy and golden. Do not add oil. Once ready, take the pan off the heat. Drain guanciale but keep the fat in the pan.
4. Add the tomato purée, 5 g of salt and pepper to the pan that still contains the fat of guanciale. Cook for 10 minutes.
5. Add 20 g of salt to the boiling water and cook the bucatini for 8–9 minutes until firm (al dente).
6. Drain the pasta and stir it into the sauce. Add the guanciale.
7. Serve with Pecorino Romano and extra pepper.

!

11/03/2026

La Fresca komanda sveikina jus visus su Lietuvos Nepriklausomybės atkūrimo diena 💛💚❤️

La Fresca team is greeting you all with the Day of Restoration of Independence of Lithuania 💛💚❤️ gnocchi

08/03/2026

Not all flowers grow in gardens… some are made of pasta. 🌼

Today’s handmade ravioli are shaped like hearts around a flower — a small tribute to the strength, creativity and beauty of women everywhere.

Happy International Women’s Day 💛💐

04/03/2026

Where creativity takes flight. 🦋
Handmade butterflies, crafted with love.

01/03/2026

Today, we invite you to cook farfalle with salmon with us. The name of this pasta is inspired by “farfalle”, which means “butterflies”.🦋 They look quite alike, don’t they? 🦋Farfalle are usually made with salmon sauce.

Ingredients:
200 g cream
One medium onion
250 g smoked or fresh salmon
8 table spoons olive oil
30 g butter
300 g fresh pasta (farfalle)
Parsley 30 gr

Instructions:

Finely chop the onion.
Cut the salmon into large chunks.
Heat 4 tablespoons of olive oil in a pan over medium heat. Add the onion and cook until it becomes soft and glossy.
Add the salmon to the pan and cook for a couple of minutes. Stir gently, then add half of the parsley.
Cut the butter into small pieces and melt it over low heat in a separate pan. Add the cream and let it simmer gently.
Bring at least 5 litres of water to a boil in a large pot. Add 1 tablespoon of olive oil and about 10 g of salt. Add the pasta and cook for 3 minutes.
When the pasta is ready, transfer it directly to the pan with the salmon. Add the cream sauce and the remaining parsley. Mix well and serve immediately.

Enjoy your meal!

25/02/2026

Today, we invite you to discover our Festonate! The name of this pasta is inspired by “festoni”, which are decorative banners often used during celebrations.
Ingredients:
200 g Gorgonzola cheese
50 g walnuts
100 g guanciale
Olive oil
50 g butter
300 g fresh pasta Festonata
Instructions:
Heat a little of olive oil in a pan and add the guanciale. Cook over medium heat until it becomes crispy. Once crispy, remove the guanciale from the pan, leaving its fat in the pan.
Add the chopped walnuts to the pan with the fat of guanciale and toast them for a few minutes.
In another pan, melt the butter over low heat, then add the gorgonzola, cut into small pieces, and let it melt gently.
Bring at least 5 litres of water to a boil in a large pot. Once boiling, add a tablespoon of olive oil and about 10g of salt. Add the pasta and cook for 4 to 5 minutes.
When the pasta is ready, transfer it to the pan with the melted gorgonzola. Mix well, then add the guanciale and toasted walnuts.
Enjoy your meal!

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