fazzoletti

thin square of pasta referred to as “handkerchiefs”. they are made using semolina flour, 00 flour and eggs. They are typical from the region of liguria. silky smooth texture.

we usually serve them with duck ragu

lumache

Lumache pasta is named for its “snail” shape. These are ridged, bent tubes with a seashell-like appearance and one pinched end. This lovable snail shell pasta was first made in the Piedmont region of Northern Italy.

The hollow shell shape is perfect for capturing all kinds of sauces—from our kale sauce to alla “vodka”.

strozzapreti

Strozzapreti literally means "priest choker" or "priest strangler". they are an elongated form of cavatelli, or hand-rolled pasta typical of the Emilia romagna, tuscany, marche and umbria regions of Italy.

there are several legends to explain the name, primarily based on the anticlerical sentiment of the region.

we use strozzapreti for our signature dish brown crab cacio & pepe.

pappardelle

Pappardelle [from the italian verb “pappare”, meaning "to gobble up"] are large, very broad, flat pasta, similar to wide fettuccine, originating from the region of tuscany. The fresh types are two to three centimetres wide.

we use pappardelle with different ragus [venison, beef, hogget].

malloreddus

Malloreddus, sometimes Italianized as gnocchetti sardi, are the most traditional dish prepared in sardinia. They have the shape of thin ribbed shells, about 2 cm long, and are made of semolina flour and water.

We serve them with our pork & fennel ragu.

calamarata

calamarata is a kind of eggless thick ring pasta, that reminds a calamari shape. It originates from naples.

we serve it with cuttlefish ragu and fermented agretti [monk’s beard].

ravioli

Ravioli are a type of stuffed pasta comprising a filling enveloped in thin pasta dough. they can be filled with meat, fish, cheese or vegetables depending on the italian region they are made. Ravioli are commonly square, though other forms are also used, including circular and semi-circular.

ours are stuffed with sweetcorn, wild onion, parmesan.

cocoa fettuccine

Fettuccine [Italian for “little ribbons”] is a type of pasta popular in roman cuisine. It is descended from the extremely thin Capella d’Angelo of the renaissance, but is a flat, thick pasta traditionally. they are very similar to tagliatelle from bologna. they are brown in colour as actual cocoa powder is added to semolina flour & eggs.

we use them for our venison & pear ragu.

ziti

Ziti are a shape of extruded eggless pasta originating from campania and sicily in the south of italy. They are shaped into long, wide tubes, about 25 cm long, that need to be broken by hand into smaller pieces before cooking.

we serve them with genovese ragu.

tagliatelle

Tagliatelle [from the Italian tagliare, meaning "to cut"] is a traditional type of pasta from the emilia romagna and marche regions. Individual pieces of tagliatelle are long, flat ribbons, roughly 6-7 mm wide, that are similar in shape to fettuccine. The texture is porous and rough, making it ideal for thick sauces.

we serve them with the traditional bolognese ragu.

campanelle

Campanelle has a gentle but sturdy shape, with an Italian name that translates to “bellflowers” in English. The pasta has thin, fluted, petal-like edges and a hollow center which is perfect for capturing sauce.

We usually serve it with duck ragu for the parties.

taglierini

Taglierini [from the Italian tagliare, meaning "to cut"] is a type of ribbon pasta, long like spaghetti, roughly 2–3 mm wide, but thin like Capella d’angelo. It is a traditional recipe in the molise and piedmont regions.

we cook in a mushroom stock and serve them with truffle & parmesan

mafaldine

Mafaldine, also known as reginette [Italian for "little queens"] or is a type of ribbon-shaped pasta. It comes from the Naples area. Mafaldine were named in honor of the birth of princess mafalda of savoy [thus the alternative name "little queens"].It is flat and wide, usually about 1 cm in width, with wavy edges on both sides with a curl at the ends that remains well defined even after cooking.

we usually serve them with offal ragu.