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 PROSCIUTTO DI MARINATED PEPERONATA 6 CAROTA 6 a pasta machine, then cut into the perfect cross section, resulting in a unique mouthfeel. donna are made from a flour-and-water CARPEGNA DOP 12 FENNEL 6 Sweet peppers, red onion, Roasted Market Carrots, size: 0.6 mm thick and 8 mm wide. dough that is shaped into spirals using a ferretto, Invincible Summer Farms Chili, honey marinated anchovy Pesto, Bread crumbs or a thin rod. basil, market pears BARBABIETOLE 6 INSALATA 6 PATATE DOLCI 12 TRENETTE MAFALDINE CASARECCE MOZZARELLA 6 Roasted Beets, Smoked Market greens, Sini Fulvi Sweet Potatoes with Basil Pesto, Egg, Guanciale, Tomato, Almond, Basil, Housemade, extra virgin Ricotta, Almonds Pecorino Romano DOP Housemade White Grana Padano DOP Sini Fulvi Pecorino Sini Fulvi Pecorino olive oil, salt vinaigrette, croutons Truffle Butter 18 Months 15 Romano DOP, Black Pepper 18 Romano DOP 16

Liguria · 8th century lazio Sicilia Our housemade fresh pasta dough is Named after Princess Mafalda of the House These rolled up little scrolls are crafted extruded through an authentic bronze of Savoy, these long, 1 1/2 cm wide ribbons by extruding semolina dough through a die to form 4 mm wide elliptical ribbons with curled edges are made of durum wheat customized bronze die, resulting in a porous resembling “train tracks.” flour and water. Prior to the ruling of Princess texture that absorbs sauce more easily. LA PASTA DEL TAVOLO Mafalde, this shape was known as Reginelle, Watch and learn as our featured pastaio handmakes a rotating specialty pasta or “little queens.” at "IL TAVOLO," our pasta-making table just behind the bar. AGNOLOTTI GARGANELLI MALLOREDDUS DEL PLIN Mushroom Ragù, Sausage Ragù, Sini Fulvi ® CAPPELLETTI DI ZUCCA MAKE IT AT HOME Veal Sugo 19 Parmigiano Reggiano DOP, Pecorino Romano DOP 18 Invincible Summer Farm Cheese Try your hand at cooking La Pasta del Parsley 16 Pumpkin, Parmigiano Reggiano® DOP, Piemonte · 12th century sardegna Tavolo in your kitchen. Our fresh pasta is Sage, and Brown Butter Sauce 19 Each plin is folded, pinched and cut by UMBRIA To form these tiny gnocchi, saffron quick to cook and delicious! hand, filled with roasted veal shank, Garganelli resemble penne and other tubular threads are incorporated by hand into a EMILIA-ROMAGNA · 21st century roast sugo, soffritto, escarole, coppa, pasta, except that they are made with egg pasta semolina dough, then rolled it into a thin These "little hats" are filled with seasonal pumpkin and cheese, ¼ Pound Pasta | $3.10 dough. To make garganelli, wrap a rolled-out rope and manually cranked through a Serves One housemade Italian sausage, and folded into triangles and then formed into rings. Although the shape Parmigiano Reggiano® DOP. square of dough around a thin dowel, then roll machine that creates their shape. and filling are familiar to Emilia-Romagna, the preparation of this ½ Pound Pasta | $6.20 it across a wooden board with ridges. pasta hails from Lombardia—its neighbor to the north. Serves Two *The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of foodborne illness.