Niechorze · Mazowiecka 5B
Homemade pasta in Niechorze — BoMorze
Fresh sauces cooked to order. Roman-style carbonara, gnocchi in tomato sauce, tagliatelle with shrimp, ravioli with 'nduja. Pasta — the way they make it in Italy.
Fresh sauces cooked to order. Roman-style carbonara, gnocchi in tomato sauce, tagliatelle with shrimp, ravioli with 'nduja. Pasta — the way they make it in Italy.
What does "homemade" pasta actually mean? Despite appearances — not always the same thing. For us it means this: the sauce is built from scratch, on your order. We don't reheat ready bases, we don't use shortcuts. Pancetta from the fridge, shrimp from the morning delivery, parmesan grated right before serving. Every plate of spaghetti takes 7–10 minutes at the stove — and that's the longer prep, compared to pizza.
Italians learned it the hard way: pasta is cooked al dente. Not soft, not hard, still slightly springy in the middle. We drop it into boiling water with plenty of salt, stir once, drain 30 seconds before the time on the packet. The wet pasta hits the pan with the sauce, two rounds of tossing, two ladles of cooking water — that water binds sauce and pasta. Without that step the sauce stays apart, the pasta stays apart, the plate looks badly composed.
Sauces are prepared on the spot, to order. Pasta — gnocchi, spaghetti, rigatoni, tagliatelle, ravioli.
Little potato-and-flour pillows, barely holding their shape, drop into the pan with a sauce of San Marzano tomatoes. Butter melts into the sauce, parmesan grated at the finish, basil leaves.
We make them with Le 5 Stagioni flour — the same one we use for our pizza dough. Potatoes boiled in their skins, cooled, pushed through a ricer. We bring it together in 5 minutes on the worktop, roll into logs, cut into 2-cm cubes, drop into salted boiling water. They float up when they're done — 90 seconds in.
Gnocchi di Pomodoro · 38 PLN.
We make fresh ravioli with Le 5 Stagioni type 00 flour — the same one we ferment our pizza dough with for 72 hours. Italian wheat from a mill in Padua, certified.
Pasta rolled thin, discs cut, a teaspoon of filling (ricotta + spinach + parmesan), sealed by hand, cooked for 3 minutes. Why this flour? Because the 13% protein lets us roll it thin without tearing — and after cooking the pasta stays springy, it doesn't fall apart in the sauce.
Our whole kitchen philosophyRigatoni Amatriciana · 42 PLN, a spicy classic
In summer we add a few items to the menu that aren't on the regular card. Everything depends on the supplier at the harbour in Kołobrzeg and on what's growing in the fields around Niechorze.
Bear in mind: tagliatelle with porcini only show up in August, when the mushroom season starts. Spaghetti vongole — when we get a fresh delivery of clams from the Adriatic (rare, but it does happen). Pesto from wild dune herbs — only in June, while the young leaves are still tender.
Best to follow us on @bomorze — we post photos of the fresh menu in the morning, before service begins.
Reserve online or by phone. On weekdays we'll usually fit you in without a booking — on weekends it's better to call ahead.
Pizza → Neapolitan menu · cocktail bar → drinks list · happy hours → daily 12—2 PM
