Tagliolini
Thin ribbon pasta — paired with butter, Parmigiano, and shaved truffle in season.
Rolled Each Morning · Madison Avenue
Handmade Pasta in NYC.
Italian "00" flour, semolina, farm eggs. Rolled, cut, and folded by hand every morning in Chef Giuseppe Bruno's kitchen — the way it's done in Salerno.
Pappardelle
Wide ribbon pasta — the traditional partner for slow-braised beef and veal ragù.
Ravioli
Folded by hand with sheep's-milk ricotta and spinach, or seasonal fillings — finished in brown butter and sage.
Gnocchi di Patate
Pillow-soft potato gnocchi made fresh — sauced with pomodoro, Gorgonzola dolce, or pesto Genovese.
Spaghetti alla Chitarra
House-extruded spaghetti with the rough surface that holds carbonara, cacio e pepe, and pomodoro perfectly.
Linguine
The classic flat strand for vongole — Manila clams, white wine, garlic, peperoncino, parsley.
Taste the difference handmade makes.
Open daily for lunch and dinner · 23 East 74th Street, NYC