Noi Quattro
The pizzeria
Dough proved 24 hours, then 90 seconds in a domed, tiled oven built in — and shipped from — Napoli. Pizze, cuoppi in paper cones, and a dining room where the seats are swings.
The same four Italians.
Two kitchens. One order page.
Naples-oven pizza at Noi Quattro. Fresh pasta made by hand every morning at The Pasta Factory. A few doors apart on the same street — and now you can order from either, or both, straight from us.
Due insegne · Two signs
One basket, two doors down.
The Pasta Factory
The pastificio
Manchester's first pastificio — fresh pasta handmade daily from nothing but flour and water, the family sauces the four grew up with in Piemonte, and a deli counter selling pasta to take home.
Watch the seals
A few from each house.
Every dish carries its seal — NQ from the pizzeria, PF from the pastificio — so you always know which kitchen it came from.
- Noi Quattro Pizza Noi Quattro Fior di latte, cherry tomatoes, Parma ham, rocket & Parmesan.£13
- Noi Quattro Cuoppo di Arancini Handmade arancini with burrata & ’nduja dip, in a paper cone.£8
- Pasta Factory Ravioli del Plin al Ragù Filled egg pasta, beef & pork, slow ragù, Parmesan.£18.50
- Pasta Factory Bucatini Cacio e Pepe Pecorino romano, Parmesan, black pepper. Nothing else.£14
Order direct
Same pizza, same pasta, same price — without the app's cut.
Deliveroo and Uber Eats take roughly a quarter of every order. Order straight from this page and that quarter stays with the four of us — so we can keep shipping the good flour and proving the dough overnight. You pay the same either way.
See the menu →