The birth of the pasta masters
Makaronitehdas was born out of a dream of an atmospheric pasta restaurant, where all the food is made fresh in the restaurant, the service is outstanding and customers want to linger for long and enjoy the ambience. We decided to make this dream come true and started planning for the pasta restaurant of our dreams. After one year’s detailed planning Makaronitehdas started its journey in Hanko, in the eastern harbour, and became an instant success already in its first summer of opening. The word spread about our freshly made pasta, delicious antipasti and mouth-watering desserts, and our downstairs Vinoteca and sunny Champagne Lounge Terrace were filled with happy customers.
We have also paid special attention to our sparkling wine and champagne collection, and many of our customers enjoy a glass of bubbles along with their pasta.
In the coming years we plan to open more Makaronitehdas restaurants in many new places – follow us on Instagram and Facebook to stay up to date with our new openings!
The makers of Makaronitehdas
It all starts with the pasta chef
At Makaronitehdas we are superbly proud of our talented people. Our pasta chefs make fresh pasta daily, using two ingredients: Italian durum wheat flour and Finnish organic eggs.
The golden-coloured durum is harder than normal wheat, and therefore more suitable for cooking. To ensure the perfect constitution of the cooked pasta we use organic eggs, and cook our pasta al dente. The heart of all Makaronitehdas kitchens is our large Italian pasta-making machine, with its bronze processing blades which are used to make all our differently shaped pasta delicacies. The pasta machine is placed in a central position so that our customers can also follow the pasta being made.
We use the best quality tomatoes, olives, mushrooms, lamb and of course plenty of fresh parmesan. we let our sauces stew for a long time, and they get their flavour from our high quality ingredients and fresh herbs. We also prepare our own recipe fresh sausages in our kitchens, and these sausages are used for our sausage pasta.
In addition to the many food options on our delicious menu, our customers can also take a little bit of Makaronitehdas home with them, as we have fresh pasta and take way availability.
Juha & Merja – the restauranteurs
The wife of the factory director is as shiny as Hanko’s sun. A true champagne lover, Merkku wants to bring a glass of bubbles and luxury into everyone’s daily lives. Mr factory director himself is a well-travelled restauranteur who has an impressive past as an advertising guru. Juha is a passionate foodie and culinarist, and he is all about making delicious food with a good feeling.
Jarkko Hautamäki – partner
Mr production director is an easygoing chef who runs his kitchen with a strong professional attitude. Jarkko is not afraid of hard word and stress – and he started his career 14 years old, and has since developed his skills around the world. He is also originally from Hanko.
Tommi Aaltonen – partner
Mr restaurant director is full of energy and totally committed to his work and his customers well-being. Tommi always makes sure customers get a personal, friendly and unique experience in our restaurant, regardless of how busy day it is. Tommi is the factory director’s wife’s right hand and voice of reason.
Jukka is the godfather of Makaronitehdas, the original pasta professor and always full of useful information to help to run the business professionally. He is always happy to help and an essential part of the factory, and also the best coach in the factory, with the ultimate quality control eyes.
It's all about quality
At Makaronitehdas we focus on making the best and freshest pasta in the whole of Finland. Our pastas contain no added preservatives and our pasta is complemented with delicious side dishes and our own recipe sausages.
Making fresh pasta is our source of pride, and serious business, and we are rewarded with the widest smiles from our satisfied customers.
In addition to our gorgeous food we offer a high quality wine selection and professional and friendly service in an atmospheric restaurant environment.