Pasta Flashcards
Shrimp scampi fettuccini
A classic Italian-American favorite! “Our Shrimp Scampi Fettuccine features our hand-sheeted, hand-cut fettuccine pasta, served in a garlicky butter sauce with braised fennel and pan-seared black tiger shrimp. Finished off with finely grated Bottarga.”
Bucatini Cabonara
“Carbonara is a classic Italian pasta dish originating in Rome. Our Bucatini Carbonara is made using freshly extruded bucatini pasta, tossed with egg yolk, pancetta, peas and a lot of freshly grated parmesan cheese.”
Cacio E Pepe
“Our Cacio e Pepe is a complete table side experience! It is a traditional dish found in Roman cuisine and the name translates literally as, “cheese and pepper”. The ingredients of the dish are very simple and include only black pepper, Pecorino Romano cheese, and pasta. It will be prepared table side in a partially hollowed out wheel of Pecorino Romano. We pour a bit of grappa into the wheel and set it on fire, the cheese begins to melt, once the the fire goes out, we toss in our freshly extruded spaghetti. The spaghetti is coated with the cheese and is finished with black pepper and lots and lots and lots of freshly grated Pecorino Romano cheese.”
Rigatoni Bolognese
Our Rigatoni Bolognese is a classic Italian pasta dish. It is made with our freshly made rigatoni pasta and a hearty meat sauce made from beef and pork. We finish this dish with a dusting of freshly grated kalamata olives and a quenelle of rich, creamy mascarpone cheese.
Pesto Campanelle
The Pesto Campanelle is a fresh, flavorful dish featuring our freshly made Campanelle pasta tossed in a house made pesto sauce and served with artichokes, confit tomatoes, olives and basil.”
Lobster Fra Diavolo
“Our Lobster Fra Diavolo features our freshly made cresta di gallo pasta tossed in pomodoro sauce with Calabrian chilies and Calabrese sausage contributing the characteristic spiciness to dish. The pasta will be finished with a de-shelled poached lobster.”
Linguine Vongole
Our Linguine Vongole is classic Italian dish prepared using our freshly extruded linguini pasta tossed in a sauce
of butter, white wine and garlic. The pasta is finished with very small, sweet, tender clams called cockles.
Lamb Ragu Pappardelle
The Lamb Ragu Pappardelle is a classic, hearty Italian dish featuring our hand-sheeted, hand-cut Pappardelle
pasta in a rich, savory lamb ragu, finished off with our house made herbed ricotta cheese.
Ricotta Ravioli
“Our freshly made Ricotta Ravioli are filled with a mixture of seasoned ricotta cheese and asparagus, finished in
a light citrus-laced sauce with asparagus, shaved parmesan and lemon confit.”
Spring Pea Tortellini
“Our Spring Pea Tortellini are made with thin, soft, handcrafted pasta sheets, filled with a Ricotta cheese and spring pea filling. The tortellini are over baby vegetable fricassee and finished with golden tomato broth and slices of mild ricotta salata.”
Baked Manicotti
“Our Baked Manicotti, based on the traditional family favorite, is made using a family recipe of crepe shells. Filled with Seasoned Ricotta, Parmesan and Romano cheeses, and Italian herbs. The manicotti is then baked in the oven with Béchamel and Pomodoro and finished with melted Provolone and Mozzarella cheese.
