This Cloud Eatery Delivers Egyptian-Italian Fusion on a Fork

Nestled in New Cairo, Chiosco della Pasta isn’t your typical pasta joint, and it’s here to prove that carbs are better when they come with a story. The brainchild of a former HR director turned entrepreneur Passant Elneel, this cloud kitchen has a singular mission: to deliver pasta that feels like home, tastes like a global adventure, and is 100% Egyptian-made.

From the moment you crack open Chiosco’s signature tray-style packaging (designed in-house, of course), it’s clear this isn’t your typical “pasta and pizza” spot. Instead, Chiosco serves 11 thoughtfully curated dishes that take traditional recipes and infuse them with a uniquely Egyptian twist. The Clucky Cream, for example, reinvents Alfredo with local spices, while the Brown Beef Medley gives linguine a soy-based sauce makeover inspired by a home-cooked lunch gone right. And for those craving a little adventure? The Chicken Sweet and Sour takes your taste buds on a trip to an Asian street market - pineapple, sesame seeds, and all.

But Chiosco isn’t just about good pasta - it’s about being proudly, unapologetically Egyptian. Every ingredient is sourced locally, from the export-quality tomatoes to the basil and dill that founder Passant grows herself. Even the stainless steel cookware and sleek tray-shaped packaging are Egyptian-made, proving that world-class quality doesn’t need to cross a border. “I wanted to create a 100% Egyptian brand,” says Passant. “Everything we use—from the herbs to the cookware—is local. If something happens, like COVID or supply chain disruptions, I want to know we can deliver without compromising.”

So, who’s behind all this pasta magic? Passant, a former HR director with a master’s degree in strategic management, decided to swap corporate meetings for cloud kitchen dreams. After months of research (and a pasta pilgrimage through Italy, Germany, Saudi Arabia and more), she launched Chiosco Della Pasta with one clear goal: to make pasta that’s chic, delicious and unmistakably homey.

“Food is such a deep relationship,” she explains. “No matter how much we love global dishes, we always crave the meals that remind us of home - molokhia, rice, béchamel. I wanted to create pasta that feels like that. It’s not just food; it’s comfort.”

Passant’s corporate background shines through in Chiosco’s operations. From rigorous training for the team to five-star health standards (yes, the ceramic tiles in the kitchen were chosen specifically for their water absorption levels), every detail is meticulously planned. “It’s not just an F&B business,” she says. “I’m building something sustainable, something that could one day be franchised - not because of money, but because of quality.”

And it’s not just Passant who’s impressed. Egyptian star Amy Samir Ghanem called to rave about the red sauce pasta, while customers can’t get enough of bestsellers like Beefy Bliss, Creamy Rosy, and (yes) the Sweet and Sour Chicken.

For now, Chiosco operates as a delivery and pick-up service in New Cairo, but Passant has bigger dreams. Plans are already simmering for a North Coast location with a seating area. “There’s no wrong way to eat pasta,” she says. “As long as you love it, that’s all that matters.”

At its core, Chiosco Della Pasta is more than a restaurant. It’s a celebration of food, culture, and local talent, proving that great pasta doesn’t need an Italian flag to be extraordinary.