tortello_home_image.jpg

OUR PASTA

TO THE BEAUTY OF OUR PASTA
AND THE STRENGTH OF OUR HANDS

When making something with only two ingredients, everything needs to be perfect.  We use the very best flour, imported from a family mill in Italy since 1832.  They are the last remaining mill to take the extra step of washing the wheat before milling the flour, and we feel their extra care in every batch of dough we make.  We buy our tools from true craftsman; from our bronze handmade tools of Sardinia to our wooden boards and rolling pins. We are inspired by the generations of Italian nonnas and mammas who have been pouring their love into this craft.  Our pasta is made fresh daily and served in our restaurant, or available to buy fresh by the pound like at the local pastificios that you find in every Italian town.  

tortelli.jpg

TORTELLI DI BURRATA

An egg and '00 flour based dough, filled with imported burrata from Puglia and cooked in a butter and sage sauce with toasted hazelnuts, balsamic & parmigiano

SAFFRON CORZETTI

Inspired by the saffron-filled island of Sardinia where his grandfather was a shepherd, we love using saffron in our pasta, like this stamped corzetti

spaghetti pomodoro.jpg

SPAGHETTI POMODORO

A nest of bronze cut spaghetti in sicilian tomatoes and topped with a generous scoop of imported stracciatella

_MGP0094.jpg

EGG & FLOUR VOLCANO

Dario searched for a local farmer that would partner on enhancing the chickens' diet to get the deep orange yolks of his childhood.  We use a basic kitchen fork when mixing.

icon-small.png

Matthew Gilson

chiusoni.jpg

CHIUSONI ALLA GALLURESE

A semolina and water based dough, rolled off a parmigiano grater and served in a Sardinian sauce of saffron, cream, onions, and sausage.

Mushroom Pappardelle.jpg

MUSHROOM PAPPARDELLE

We love integrating seasonal ingredients into our handmade pastas, like these handcut strips of foraged mushroom pappardelle

CARAMELLE

Meaning "candy" in Italian, these filled egg-based pasta delicacies are filled with mortadella

Zucchini, Parmesan Crisp, Chives,
Buccatini, Tomato Sauce, Anchovie oil.

CASTAGNA SAGRA

BEETROOT AGNOLOTTI

We mix beetroot into our flour and egg volcano to produce bright red pasta like this mascarpone filled giant agnolotti

SFOGLINA

A professional pasta maker in Italy is called a Sfoglina, and we brought one in from Puglia to train our team before we opened

icon-small.png

Max Kilibarda

tortello-5.jpg

CAPELLI DEL PRETE

An egg-based dough shaped to resemble a priest's hat and filled.

icon-small.png

Max Kilibarda

 
Order Online