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 In northern regions eggs are combined with soft grano tenero flour where a liquid more adherent than Luca Donofrio. Romagna in 1934. 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 higher in protein than soft wheat flour, requires little else other than water and salt. yolk from Chino Valley Ranchers, a third- Molino Pasini, a third-generation miller generation egg farm located in California. located in Lombardia. New York Water It’s the best! • NORD • • SUD • TAGLIATELLE STRICHETTI Beef, Prosciutto 18 Scallion Strichetti, Prosciutto, Pea Shoots 18 Emilia-Romagna · 15TH century PRIMA DELLA PASTA To create these rich, golden ribbons, fresh egg pasta dough is double- Emilia-Romagna SMALL BITES TO SHARE extruded through a pasta machine, then cut into the perfect size: This strichetti – also known as farfalle – is made with micro 0.6 mm thick and 8 mm wide. scallions folded into the dough, which is then cut and pinched into PROSCIUTTO DI R AVANELLI 8 PEPERONATA 6 ASPARAGI 9 its recognizable butterfly shape. CARPEGNA DOP 12 Market Radish and Sweet Peppers, Red Asparagus, Lemon, Invincible Summer Farms Turnips, Breadcrumbs, Onion, Marinated Anchovy Pecorino Basil, Market Pears Caper Aioli TRENETTE Basil Pesto, AGNOLOTTI DEL PLIN INSALATA 6 CAVOLFIORE 8 Grana Padano DOP 18 Months 15 Veal Sugo 19 MOZZARELLA 6 BARBABIETOLE 6 Market Greens, Roasted Cauliflower, Housemade, Extra Virgin Roasted Beets, Smoked Winter Citrus, Pistachio Gremolata, Anchovies Liguria · 8TH century Piemonte · 12TH century Olive Oil, Salt Ricotta, Almonds and Pine Nuts Our housemade fresh pasta dough is extruded through an authentic Each plin is folded, pinched and cut by hand, filled with roasted bronze die to form 4 mm wide elliptical ribbons resembling veal shank, roast sugo, soffritto, escarole, coppa, housemade Italian “train tracks.” sausage, and Parmigiano Reggiano® DOP. MALLOREDDUS TONNARELLI LA PASTA DEL TAVOLO Sausage Ragù, Sini Fulvi Cacio e Pepe 15 Pecorino Romano DOP 18 Watch and learn as our featured pastaio handmakes a rotating specialty pasta lazio at "IL TAVOLO," our pasta-making table just behind the bar. sardegna This Roman-style spaghetti is made of 80% Italian coarse semolina To form these tiny gnocchi, saffron threads are incorporated by hand and 20% twice-ground semolina flour and is cut square at the cross into a semolina dough, then rolled it into a thin rope and manually section, resulting in a unique mouthfeel. RAVIOLI AL LIMONE cranked through a machine that creates their shape. Handmade Ravioli filled with Ricotta, Lemon, Mint, and Butter, served with Fresh Peas 19 CASARECCE campania TRIA E CICERI Tomato, Almond, Basil, Sini Fulvi Sheets of laminated pasta dough are prepared with portioned fillings of Chickpea, Tomato, Sorrel, Pecorino Romano DOP 16 Paglierno Cheese 16 ricotta salata and lemon zest, then layered with another sheet, pressed Sicilia closed, and cut by hand. PUGLIA These rolled up little scrolls are crafted by extruding semolina dough Tria date back to the early ages of Italian pasta, they are short strands through a customized bronze die, resulting in a porous texture that *The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase of semolina pasta, similar to the taglitelle shape of Emilia-Romagna. absorbs sauce more easily. your risk of foodborne illness..