Fresh Pasta, Made Daily

Walk into our restaurant any morning around 6 AM, and you’ll find our kitchen already alive with activity. Flour dusts the air, and the rhythmic sound of dough being kneaded fills the space. This is our new pasta laboratory, and it’s changing everything about how we serve one of Italy’s most beloved staples.

For years, we’ve prided ourselves on our pasta dishes, using high-quality dried pasta imported from Italy. But there’s something about fresh pasta—its tender texture, its ability to absorb sauce, the way it melts on your tongue—that simply can’t be replicated with dried varieties. After months of planning and training, we’ve transformed a section of our kitchen into a dedicated space for handmade pasta production.

Leading this initiative is our head pasta maker, Sofia Russo, who trained in Bologna—Italy’s pasta capital—for three years. Sofia brings an encyclopedic knowledge of regional pasta shapes and the traditional techniques used to create them. “Each pasta shape has a purpose,” Sofia explains. “The ruffled edges of tagliatelle catch meat sauce beautifully. The ridges in our orecchiette hold onto broccoli rabe and garlic. Even the thickness of the dough matters—it affects cooking time and texture.”

Every morning, Sofia and her team begin with the basics: flour, eggs, and a pinch of salt. We source our semolina flour from a mill in Puglia that’s been operating for four generations, and our eggs come from a farm just 30 miles from the restaurant where the chickens roam freely and produce yolks of the deepest golden orange.

The process is meditative and precise. For our tagliatelle, the dough is rolled thin, almost translucent, then carefully folded and cut into ribbons. Our gnocchi are shaped one by one, rolled against a wooden board to create the traditional ridges. The orecchiette—little ears—are formed by pressing dough with the thumb and dragging it across the work surface, a technique that takes months to master.

This commitment to fresh pasta means that our menu has evolved. Our Tagliatelle alla Bolognese now features pasta so delicate it cooks in just two minutes, creating an entirely different experience than before. The Gnocchi al Pesto has become lighter, almost cloud-like, allowing the bright basil flavor to shine. And our Orecchiette alle Cime di Rapa showcases pasta with the perfect texture to complement the slightly bitter broccoli rabe. We’re making between 40 and 60 pounds of fresh pasta each day, depending on reservations and anticipated demand. Any pasta not used that day is never served—we believe fresh means fresh, made that morning for that evening’s service.

This expansion represents a significant investment in our kitchen, both in terms of space and staffing. But for us, it’s about honoring the traditions of Italian cooking and providing our guests with the most authentic experience possible. When you twirl that first forkful of handmade tagliatelle, we think you’ll taste the difference that care and tradition make.