Pasta

Question 1

Spaghetti alle Vongole

Answer 1

Spaghetti with manilla clams, shaved garlic, white wine, peperoncino, parsley, and butter, finished with a squeeze of lemon

Question 2

Gnudi di Spinaci

Answer 2

Similar to Gnocchi, but made with ricotta and spinach instead of potato, these round dumplings are rich and savory. They gnudi (about 10) are sautéed with seasonal mushrooms, brood di funghi, and finished with shaved parmigiana reggiano

Question 3

Pappardelle con Ragu D’Anatra

Answer 3

Wide pappardelle ribbons are cooked with a hearty duck rag, and finished with shaved pecorino

Question 4

Tagliatelle al Ragu

Answer 4

Hand rolled thin, flat, ribbon pasta, in a white Bolognese made with heritage pork shoulder, rosemary, sage, and wild fennel.

Question 5

Rigatoni con Guanciale e pomodorini

Answer 5

A shared roman/tuscan preparation of rigatoni noodles with crisped guanciale, cherry tomato sugo, marjoram, and aged pecorino.

Guanciale is richer than prosciutto
Marjoram looks like oregano, it’s a larger leaf, gives it a perfume quality

Question 6

Rigatoncini All’Arrabbiata

Answer 6

Rigatoncini is a smaller rigatoni, making it easier to share, in pomodoro Arrabbiata sauce spiced with 5 different chili varietals finished with pecorino

Question 7

Linguine al limone

Answer 7

Hand rolled thin, oval, ribbon pasta, with butter, crushed lemon leaf, smashed garlic, Meyer lemon juice and parmigiana reggiano