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 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
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
A nest of bronze cut spaghetti in sicilian tomatoes and topped with a generous scoop of imported stracciatella
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.
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.
We love integrating seasonal ingredients into our handmade pastas, like these handcut strips of foraged mushroom pappardelle
Meaning "candy" in Italian, these filled egg-based pasta delicacies are filled with mortadella
Zucchini, Parmesan Crisp, Chives,
Buccatini, Tomato Sauce, Anchovie oil.
We mix beetroot into our flour and egg volcano to produce bright red pasta like this mascarpone filled giant agnolotti
A professional pasta maker in Italy is called a Sfoglina, and we brought one in from Puglia to train our team before we opened
CAPELLI DEL PRETE
An egg-based dough shaped to resemble a priest's hat and filled.