La Pasta Infinita
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La Pasta Infinita There was a mountain made entirely of grated “Parmigiano Reggiano cheese, on which lived people who did nothing but make macaroni and ravioli and cook them in capon broth. And then they threw them down, and the more of them you took, the more you had. And nearby ran a rivulet of white wine whose better was never drunk, and without a drop of water in it.„ by Bocaccio (1313-1375) 'Decameron' (Day 8, Tale 3) Menu Italian Translation "Eravi una montagna tutta di formaggio parmigiano grattugiato, sopra la quale stavan genti che niuna altra cosa facevan che far maccheroni e raviuoli, e cuocergli in brodo di capponi, e poi gli gittavan quindi giù, e chi più ne pigliava più se n'aveva; e ivi presso correva un fiumicel di vernaccia, della migliore che mai si bevve, senza avervi entro gocciol d'acqua." EATALY alti cibi Love and Passion Our Flour Our pastai mix, knead, cut, and form each Our "grando duro" semolina flour is LA PASTA FRESCA pasta shape following artisanal Italian certified organic and is produced by Molino TRADITIONAL FRESH PASTA FROM ITALY'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 Luca Donofrio. Romagna in 1934. In northern regions eggs are combined with soft grano tenero flour where a liquid more adherent than golden color in our fresh pasta, we use water is needed to make fresh pasta. In the south, the use of grano duro flours like semolina, which is 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 higher in protein than soft wheat flour, requires little else other than water and salt. generation egg farm located in California. located in Lombardia. New York Water It’s the best! • NORD • • CENTRO • • SUD • TAGLIATELLE TONNARELLI RICCI DI DONNA Beef, Prosciutto 18 Cacio e Pepe 15 Calabrian Chili, Tomato, Soppressata, Pecorino 17 Emilia-Romagna lazio PRIMA DELLA PASTA 15TH century This Roman-style spaghetti is made of 80% calabria SMALL BITES TO SHARE To create these rich, golden ribbons, fresh Italian coarse semolina and 20% twice- 13TH century egg pasta dough is double-extruded through ground semolina flour and is cut square at the Similar to the Calabrese fileja pasta, ricci di a pasta machine, then cut into the perfect donna are made from a flour-and-water PROSCIUTTO DI R AVANELLI 8 PEPERONATA 6 ASPARAGI 9 cross section, resulting in a unique mouthfeel. CARPEGNA DOP 12 Market Radish and Sweet Peppers, Red Asparagus, Lemon, size: 0.6 mm thick and 8 mm wide. dough that is shaped into spirals using a ferretto, Invincible Summer Farms Turnips, Breadcrumbs, Onion, Marinated Anchovy Pecorino or a thin rod. Basil, Market Pears Caper Aioli INSALATA 6 CAVOLFIORE 8 TRENETTE R AVIOLI CASARECCE Basil Pesto, Tomato, Almond, Basil, MOZZARELLA 6 BARBABIETOLE 6 Market Greens, Roasted Cauliflower, AL LIMONE Housemade, Extra Virgin Roasted Beets, Smoked Winter Citrus, Pistachio Gremolata, Anchovies Grana Padano DOP Mint Butter, Sini Fulvi Pecorino Olive Oil, Salt Ricotta, Almonds and Pine Nuts 18 Months 15 Fresh Peas 19 Romano DOP 16 Liguria · 8TH century CAMPANIA Sicilia Our housemade fresh pasta dough is Sheets of laminated pasta dough are prepared These rolled up little scrolls are crafted extruded through an authentic bronze with portioned fillings of ricotta salata and by extruding semolina dough through a die to form 4 mm wide elliptical ribbons lemon zest, then layered with another sheet, customized bronze die, resulting in a porous resembling “train tracks.” texture that absorbs sauce more easily. LA PASTA DEL TAVOLO pressed closed, and cut by hand. Watch and learn as our featured pastaio handmakes a rotating specialty pasta at "IL TAVOLO," our pasta-making table just behind the bar. AGNOLOTTI STRICHETTI MALLOREDDUS DEL PLIN Scallion Strichetti, Sausage Ragù, Sini Fulvi TORTELLINI IN BRODO Veal Sugo 19 Prosciutto, Pea Shoots 18 Pecorino Romano DOP 18 Handmade Tortellini filled with Pork Loin, Mortadella and Parmigiano Reggiano® DOP, served in a Chicken, Beef and Parmigiano Reggiano® Piemonte · 12TH century Emilia-Romagna sardegna DOP Broth 21 Each plin is folded, pinched and cut by This strichetti – also known as farfalle – is To form these tiny gnocchi, saffron hand, filled with roasted veal shank, made with micro scallions folded into the threads are incorporated by hand into a EMILIA-ROMAGNA · 17TH century roast sugo, soffritto, escarole, coppa, dough, which is then cut and pinched into its semolina dough, then rolled it into a thin Tortellini, along with tagliatelle and lasagna, is the pride of Emilian gastronomy. The housemade Italian sausage, and recognizable butterfly shape. rope and manually cranked through a tortellino has been made with many different recipes over the ages, but is typically served in Parmigiano Reggiano® DOP. machine that creates their shape. a broth comprised of local ingredients. It derives its name from the word "navel," and was said to have been modeled after the navel of the goddess Venus. *The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of foodborne illness..