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 • TAGLIATELLE TONNARELLI Beef, Prosciutto 18 Cacio e Pepe 15 Emilia-Romagna lazio PRIMA DELLA PASTA 15TH century This Roman-style spaghetti is made of 80% Italian coarse semolina SMALL BITES TO SHARE To create these rich, golden ribbons, fresh egg pasta dough is double- and 20% twice-ground semolina flour and is cut square at the cross extruded through a pasta machine, then cut into the perfect size: section, resulting in a unique mouthfeel. PROSCIUTTO DI R AVANELLI 8 PEPERONATA 6 ASPARAGI 9 0.6 mm thick and 8 mm wide. CARPEGNA DOP 12 Market Radish and Sweet Peppers, Red Asparagus, Lemon, Invincible Summer Farms Turnips, Breadcrumbs, Onion, Marinated Anchovy Pecorino TRENETTE Basil, Market Pears Caper Aioli Basil Pesto, • SUD • INSALATA 6 CAVOLFIORE 8 Grana Padano DOP 18 Months 15 MOZZARELLA 6 BARBABIETOLE 6 Market Greens, Roasted Cauliflower, MALLOREDDUS Liguria · 8TH century Housemade, Extra Virgin Roasted Beets, Smoked Winter Citrus, Pistachio Gremolata, Anchovies Our housemade fresh pasta dough is extruded through an authentic Sausage Ragù, Sini Fulvi Olive Oil, Salt Ricotta, Almonds and Pine Nuts bronze die to form 4 mm wide elliptical ribbons resembling Pecorino Romano DOP 18 “train tracks.” sardegna To form these tiny gnocchi, saffron threads are incorporated by hand STRICHETTI into a semolina dough, then rolled it into a thin rope and manually Scallion Strichetti, cranked through a machine that creates their shape. Prosciutto, Pea Shoots 18 LA PASTA DEL TAVOLO TRIA E CICERI Watch and learn as our featured pastaio handmakes a rotating specialty pasta Emilia-Romagna This strichetti – also known as farfalle – is made with micro Chickpea, Tomato, Sorrel, at "IL TAVOLO," our pasta-making table just behind the bar. scallions folded into the dough, which is then cut and pinched Paglierno Cheese 16 into its recognizable butterfly shape. PUGLIA RAVIOLI AL LIMONE Tria date back to the early ages of Italian pasta, they are short strands Handmade Ravioli filled with Ricotta, Lemon, Ramps, AGNOLOTTI DEL PLIN of semolina pasta, similar to the taglitelle shape of Emilia-Romagna. and Butter, served with Fresh Peas 21 Veal Sugo 19 campania CASARECCE Piemonte · 12TH century Sheets of laminated pasta dough are prepared with portioned fillings of Tomato, Almond, Basil, Sini Fulvi Each plin is folded, pinched and cut by hand, filled with ricotta salata and lemon zest, then layered with another sheet, pressed Pecorino Romano DOP 16 roasted veal shank, roast sugo, soffritto, escarole, coppa, closed, and cut by hand. housemade Italian sausage, and Parmigiano Reggiano® DOP. Sicilia These rolled up little scrolls are crafted by extruding semolina dough through a customized bronze die, resulting in a porous texture that absorbs sauce more easily..