I love fresh, handmade pasta. The difference is amazing. So I was very much looking forward to my meal at The Factory Kitchen in the Arts District of Downtown LA. The architecture inside is quite impressive, with reclaimed wood tables and an open kitchen meant to make guests feel like they’re in a “factory” in direct contact with the food production.
We kicked off the meal with the prosciutto appetizer. This prosciutto is aged 24 months so it had a nice smokey, savory taste. The generous portion sat atop lightly fried sage dough that was a nice balance to the the saltiness of the prosciutto. Finally, the prosciutto was topped with a hunk of Stracciatella cheese (not to be confused with Stracciatella gelato). The Stracciatella di Bufala cheese is a soft stretched-curd buffalo cheese that tastes rich and creamy like burrata.
For our entree, we shared a few pastas, the mandilli di seta and the raviolini di pesce. The mandilli is what The Factory Kitchen is famous for: layers of hankerchief pasta in almond basil pesto. This was hands down my favorite dish. So simple and so delicious. Can you ever really go wrong with pesto?
The raviolini di pesce on the other hand, was a bit of a disappointment. The pasta was a tad too al dente, tasting undercooked. We sent it back to the kitchen to cook a little longer, but it still didn’t taste quite right when it returned, unfortunately. However, the mussels and clams it came with were fresh and delicious, and the sauce was very savory and tasty.
For dessert, we picked the Saracena, a buckwheat tiramisu cake with mascarpone mousse. It was pleasantly light and fluffy despite its hefty appearance, a welcome ending to our Italian meal!
The Factory Kitchen / Factory Place, Los Angeles