Love and Passion Our Flour Our pastai mix, knead, cut, and form each Our "grando duro" semolina flour is LA FRESCA pasta shape following artisanal Italian certified organic and is produced by Molino TRADITIONAL FRESH PASTA FROM 'S MANY REGIONS methods taught by our Head Pasta Maker, Farm Fresh Eggs Grassi, an Italian mill founded in Emilia- In order to achieve the rich flavors and In northern regions eggs are combined with soft grano tenero flour where a liquid more adherent than water is needed to make fresh pasta. In the Luca Donofrio. Romagna in 1934. golden color in our fresh pasta, we use south, the use of grano duro flours like semolina, which is higher in protein than soft wheat flour, requires little else other than water and salt. naturally-fertilized eggs with a bright, red Our soft “grano tenero” flour comes from yolk from Chino Valley Ranchers, a third- Molino Pasini, a third-generation miller generation egg farm located in California. located in Lombardia. • NORD • • CENTRO • New York Water It’s the best! TONNARELLI Beef, Prosciutto di Parma DOP 18 Cacio e Pepe: Sini Fulvi Pecorino Romano DOP, Black Pepper 15 Emilia-Romagna · 15th century To create these rich, golden ribbons, fresh egg pasta dough is double- lazio extruded through a pasta machine, then cut into the perfect size: 0.6 mm This Roman-style is made of 80% Italian coarse semolina PRIMA DELLA PASTA thick and 8 mm wide. and 20% twice-ground semolina flour and is cut square at the cross SMALL BITES TO SHARE section, resulting in a unique mouthfeel.

PROSCIUTTO DI BARBABIETOLE 9 INSALATA 9 CAROTE 9 PARMA DOP 12 Beets, Smoked Ricotta, Endive, Pear, Hazelnut, Carrots, Sheep’s Milk Egg, Guanciale, Sini Fulvi Pecorino Aged 18 Months, Almond Blu di Bufala Yogurt, Fresno Chili, Basil Pesto, Grana Padano DOP 16 Romano DOP, Black Pepper 19 Served with Market Fruit Almond Liguria · 8th century lazio CAVOLFIORE 8 ZUCCA 9 Our housemade fresh pasta dough is extruded through an Named after Princess Mafalda of the House of Savoy, these long, PEPERONATA 6 Cauliflower, Charred Squash with Pumpkin Seed authentic bronze die to form 4 mm wide elliptical ribbons 1 1/2 cm wide ribbons with curled edges are made of durum wheat MOZZARELLA 8 Peppers, Almond, Pesto, Stracciatella Sweet Peppers, Red Onion, resembling “train tracks.” flour and water. Prior to the ruling of Princess Mafalde, this shape Housemade, Extra Virgin Parsley Marinated Anchovies Olive Oil, Salt was known as Reginelle, or “little queens.” DEL PLIN Veal Sugo 19

Piemonte · 12th century • SUD • CASUNZIEI Each plin is folded, pinched and cut by hand, filled with roasted MALLOREDDUS veal shank, roast sugo, soffritto, escarole, coppa, housemade Mutti Tomato, Sausage Ragù, VALCAMONICA Italian sausage, and Parmigiano Reggiano® DOP. Braided filled pasta, circa 1500s, from Lombardia Sini Fulvi Pecorino Romano DOP 18 sardegna CASONSEI VAL CAMONICA CON SEMI To form these tiny , saffron threads are incorporated by hand TARTUFO SUPPLEMENT DI PAPAVERO E BURRO into a semolina dough, then rolled it into a thin rope and manually Add 4 grams of Fresh Urbani Black Truffle, Taleggio DOP, Polenta, Thyme, Toasted Poppyseed, cranked through a machine that creates their shape. Butter 21 shaved tableside, onto one dish 25 LA PASTA DEL TAVOLO CASONSEI VAL CAMONICA CON SUGO Found only in late fall and winter, black CASERECCE Pasta Ripiena or "Stuffed Pasta" AI PORCINI truffles are earthy in flavor with hints of Tomato, Almond, Basil, Sini Fulvi Pecorino Romano DOP 17 Watch and learn as our pastaio handmakes a rotating Porcini Sugo, Taleggio DOP, Polenta, Thyme, Villa cocoa. The hunt is over, so what are you specialty pasta at "IL TAVOLO," our pasta-making Manadoori Aceto Balsalmico 23 waiting for? Sicilia table just behind the bar. Taste the results in two These rolled up little scrolls are crafted by extruding semolina dough featured dishes, available this month only, then WINE PAIRING: through a customized bronze die, resulting in a porous texture that come back next month to experience a new shape! 2017 Lagrein, Ansitz Waldgries, Trentino-Alto Adige absorbs sauce more easily. 20/gl 80/btl