About our menu
The new seasonal menu at Pasta n' Goulash will be focusing on slow-cooked stews and hand-made filled pasta. Founders Agata and Tamás will walk you through some of the main dishes and explain their story.
Tamás: At Pasta n' Goulash, we would like to wow our guests with a different take on traditional dishes from both countries. The Hungarian side of the menu is all about those special moments which I enjoy the most while eating back home. For instance, take that moment when you taste a rich Goulash Soup and you bite into that crusty white bread. It is an unforgettable experience and this is why we serve the soup inside the bread bowl. My absolute favourite also fits well with nokedli dumplings and pickles and it is called Chicken Paprikash. This dish is a real classic in our family and it the first thing that my grandmother cooks when I visit from London. The sour cream sauce with a healthy dose of paprika is something I could never resist and my grandmother knows this well. A new addition to our menu will be the Lecsó which is one of the most versatile dishes I have ever tasted. Every family has a different recipe for this vegetable stew and it can come in many different forms. After I came across the Italian version, called Peperonata, it seemed pretty obvious to take out the best elements from both versions. We use 6 different varieties of Hungarian and Italian tomatoes and peppers to create Lecsó Peperonata, served in large Italian bell pepper and Hungarian pepper - you can also top up this dish it with sausage, scrambled eggs and fresh white bread as Hungarians love to eat it. This version will mainly favour those who would like to try the combination of both cuisines.
Agata: Filled pasta is very important in the culinary tradition of Parma, where I come from. I remember preparing different shapes of filled pasta with my nonna since I was 4 years old. Making your own pasta requires a lot of time and patience. I would like to share the beauty of these simple and quality flavours during this pop-up: we offer 6 different types of gnocchi and ravioli, each with different fillings and some of them are going to rotate every week. It is extremely important for me to source the best available quality for every ingredient, this is why our pasta is hand-made and arrives fresh directly from the producer every single day. There are also 3 different kinds of sauce to choose from like pesto, tomato with basil and olive oil with Parmigiano. All sauces and pasta will add up to 18 different variations to try. As for Parmigiano: like at our first pop-up in Holborn, my hometown's cheese will play an important role when choosing pasta dishes, but this time with a totally different approach. We will try to keep it as a secret until the opening... A wide range of traditional and small-producer wines, spirits and bubbles are available from Hungary and Italy as well as carefully selected craft beers and Prosecco cocktails to accompany the food. We will also feature colourful art exhibitions by London-based artists.