PASTA

VIA CAROTA PASTA — flour, egg, olive oil, water, and salt.

The flour we use is Caputo from Naples—a soft wheat flour, type “00”, indicating its fine grind.

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TONNARELLI — cacio e pepe 

Tonnarelli pasta cooked in butter, black pepper and pecorino. Finished with shaved pecorino. 

Tonnarelli is long, thin, round pasta, similar to spaghetti

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PAPPARDELLE — Wild boar ragu 

Wild boar is brined in red wine and aromatics for two days; the meat is then roasted and braised with red wine, tomato, carrots, celery and onion. Pappardelle pasta is tossed with the ragu and parmesan and finished with grated parmesan before serving. 

Pappardelle is a long, flat and very broad (¾ - 1 inch) pasta. 

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RISOTTO — meyer lemon 

Carnaroli rice (Verona) is cooked in water, white wine, Meyer lemon juice and zest. Finished with parmigiano cheese & olive oil.

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TAGLIATELLE — parmigiano & prosciutto 

Tagliatelle pasta with butter, nutmeg, and parmigiano. Finished with Prosciutto and shaved parmigiano. In spring, we add peas to the tagliatelle.

Tagliatelle is long, thin, flat ribbons 

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Spring & Summer Pasta:

GNOCCHI — potato, nutmeg, gorgonzola

House-made gnocchi made with potato and nutmeg, served in gorgonzola & cream. 

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STRACCI — pesto Genovese

Flat, square sheets of pasta served with pesto Genovese.

Classic pesto Genovese: basil, pine nuts, pecorino, Parmesan and olive oil.

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Fall & Winter Pasta:

Tortelli di Zucca on the right (Fagioli all-Uccelletto on the left)

TORTELLI DI ZUCCA — butternut squash 

Tortelli filled with butternut squash, parmigiano, amaretto cookie (nut allergy), nutmeg & lemon zest. Tossed in brown butter finished with sage and fresh parmigiano.

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