Dough & Flour
À La Carte — Pasta & Grain
Handmade • Dried • Filled
Every pasta is crafted to order — this menu serves as a guide, not a limit
Extruded Pastas
Spaghetti
San Marzano tomato sugo slow-simmered with garlic and basil, finished with basil oil, aged Parmigiano Reggiano, and cracked black pepper
Spaghetti alla Chitarra
Brown butter emulsion with fresh lemon, cracked black pepper, Parmigiano Reggiano, and a light veil of pasta water
Bucatini
Slow-cooked pork sugo with white wine and aromatics, fennel pollen, Calabrian chili, and aged pecorino
Tonnarelli
Classic cacio e pepe with toasted black pepper, sheep’s milk pecorino, and a glossy cheese emulsion
Tagliolini
Cultured butter sauce with shaved black truffle, Parmigiano Reggiano, and fresh chives
Linguine
Garlic confit and chili-infused olive oil, parsley, lemon zest, and toasted breadcrumbs (aglio e olio refinement)
Ribbon & Sheet Pastas
Tagliatelle
Slow-braised beef ragù with tomato, soffritto, and red wine, finished with Parmigiano Reggiano
Pappardelle
Duck ragù scented with thyme and orange zest, finished with brown butter and cracked pepper
Fettuccine
Wild mushroom jus with shallot, mascarpone, fresh chives, and Parmigiano Reggiano
Mafaldine
Braised lamb shoulder ragù with rosemary, garlic, and white wine, finished with aged pecorino
Lasagnetta
Veal sugo layered with silky béchamel, nutmeg, Parmigiano Reggiano, and olive oil
Filled Pastas
Ricotta Agnolotti
House ricotta filling with lemon zest, brown butter, crispy sage, and Parmigiano Reggiano
Tortellini
Prosciutto-filled tortellini served in warm Parmesan broth with black pepper and olive oil
Ravioli
Roasted squash and amaretti filling with browned butter, sage, and Parmigiano Reggiano
Plin
Braised short rib filling with pan jus, chives, and aged pecorino
Cappellacci
Spinach and herb filling with cultured cream, garlic, and Parmigiano Reggiano
Minimalist Preparations
Gnocchi Parisienne
Light choux gnocchi with Gruyère cream, black pepper, and fresh chives
Potato Gnocchi
Beurre noisette with thyme, garlic, and Parmigiano Reggiano
Ricotta Gnocchi
Lemon-scented cream sauce with Parmigiano Reggiano and cracked pepper
Maltagliati
Brown butter with anchovy, toasted breadcrumbs, lemon zest, and parsley
Vegetable-Forward
Radiatori
Braised seasonal greens with garlic, chili, olive oil, and pecorino
Casarecce
Roasted eggplant with tomato conserva, basil, olive oil, and Parmigiano Reggiano
Orecchiette
Charred broccoli rabe with garlic, chili, olive oil, and toasted breadcrumbs
Mezze Rigatoni
Fennel, onion, and white wine sugo with fresh herbs and pecorino
Alternative Grains
Buckwheat Pizzoccheri
Potato, wilted greens, alpine cheese, butter, and garlic
Spelt Gnocchi
Mushroom jus with thyme, Parmigiano Reggiano, and olive oil
Chestnut Tagliatelle
Brown butter with sage, toasted nuts, and Parmigiano Reggiano
Semolina Gnocchetti
San Marzano tomato sauce with basil and olive oil
