Food Menu - Pasta

Question 1

Pasta

Answer 1

All our pastas are made fresh, in house daily. It is made with a mixture of semolina and water, and in some cases egg.

Semolina is a type of durum wheat used for pasta making and other applications where high gluten is needed. Gluten, a protein found in coral grains, is what gives the pasta its chew or texture when you bite into the noodle.

The shapes are made with a machine called an extruder. This machine presses dough through different brass dies and cuts the dough to make different shapes. This process of extruding the pasta gives a textured surface that allows sauce to adhere to the noodles.

Our fresh pasta, in addition to being delicious, cook very quickly as opposed to store bought, dried pasta.

All the pasta is cooked to order in salted boiling water.

Question 2

Cacio e Pepe (Spaghetti)

Answer 2

(Vegetarian)

Classic Roman pasta dish made with spaghetti, butter, pasta water, black pepper and Pecorino Romano. The spaghetti is made in house with semolina and water.

Fun Table Facts:
Cacio e Pepe = Cheese & Pepper Literally
Pepper

Substitutions: No pepper OK

Drop Line: Cacio e Pepe

Question 3

Crab Pasta

Answer 3

Dungeness crab, Tomato Butter, Lemon, Chili, Rose wine.

The squid ink pasta is tossed with a sauce made from Dungeness crab, sliced garlic, pomodoro sauce, butter, chili flake, lemon, rose wine, chopped parsley and chives.

Substitutions: No tomato OK.
No chili OK.
No butter OK.
No Crab OK.
Garlic can not be removed.

Drop Line: Crab Linguini

Question 4

Spicy Vodka Pasta

Answer 4

Vodka Sauce, Basil, Parmigiano Reggiano
(Vegetarian)

Canestri pasta is a tube shaped pasta with slight bend in it, about half the length of rigatoni. The vodka sauce is made with tomato paste, onion, garlic, heavy cream, vodka and mascarpone cheese. This sauce is finished with parmigiano reggiano, basil, butter and a onion/chili sauce. (onions, garlic, Calabrian chilis, rose wine)

Substitutions: No changes possible.

Drop Line: Vodka pasta

Question 5

Clams Pasta

Answer 5

The pasta is started by sauteeing garlic and chicken chili until aromatic then clams are added and deglazed with vermouth. Once the vermouth is cooked to au sec dashi stock (the dashi stock is made of mushrooms and kombu) and butter is added. The spaghetti is added and cooked out for the final minute in the clam broth. It is finished with a touch of fresh lemon juice and parsley.

Substitutions:
No garlic OK.
No chili OK.
No butter OK.

Drop Line: Spaghetti alle Vongole

Question 6

Mushroom Carbonara

Answer 6

The pasta is campanelle, which is shaped like a flower/ curved seashell. The sauce is made from cream, shallots, garlic, parmesan and mushroom powder (mushroom powder is dehydrated shiitake mushrooms). The mushrooms in the dish are white shimeji, brown shimeji, oyster, maitake, and royal trumpets, that have been pan roasted with garlic, thyme and white wine. Guanciale added into the dish. The dish is finished with a sous vide egg and pecorino cheese.

Drop Line: Mushroom Carbonara

Question 7

Wagyu Bolognese

Answer 7

The bolognese is started with a sofrito made of red onion, scallions, carrot, and celery. Then bacon is rendered into the sofrito, followed by wagyu beef then tomato paste and anchovies are added and cooked out. It is then deglazed with aminos and white wine. Once au sec, chicken stock is added and it is simmered for 6 hours. Milk is added at the end to bind everything together. On pickup, the bolognese gets pomodoro, black pepper, and parmesan.

Drop Line: Wagyu Bolognese