Fresh pasta workshop
Flour, eggs, and the right shape.
We roll and cut fresh pasta every morning — and we will tell you, without being asked, which shape your sauce actually wants.
Atlas of shapes
Every shape has a job.
Thick shapes carry thick sauces; thin ones carry oil and butter. Tap a sauce below and the atlas shows you where it belongs.
Tagliatelle
Emilia-Romagna
- width
- 6 mm
- cook
- 2–3 min
→ Ragù alla bolognese
Pappardelle
Toscana
- width
- 20 mm
- cook
- 3–4 min
→ Wild boar & game ragù
Ravioli ricotta
Emilia
- width
- filled
- cook
- 3–4 min
→ Butter & sage
Tortellini
Bologna
- width
- filled
- cook
- 3 min
→ In brodo — in broth
Orecchiette
Puglia
- width
- 15 mm
- cook
- 4–5 min
→ Oil, garlic & cime di rapa
Gnocchi
everywhere
- width
- dumpling
- cook
- 2 min — they float
→ Gorgonzola cream
The morning
Sold the day it is made.
There is no stock room here — just a morning rhythm and a counter that empties by noon.
06:00
Mixing & resting
08:00
Rolling & cutting
10:00
The counter opens
Counter prices
By the hundred grams.
Egg tagliatelle
The house staple — count 125 g per person
$2.1 / 100 g
Filled ravioli of the week
Ricotta-spinach, mushroom, or what the market said
$3.6 / 100 g
Gnocchi
Potato pillows, ready in two minutes
$1.7 / 100 g
Sauce jars
Ragù, sage butter or tomato — made on the same stove
from $4.4
Pasta course, 3 hours
Flour to fettuccine with your own hands, six people max
$68 / person
Cooking rules
Three rules, no exceptions.
Salt like the sea
A tablespoon per litre. The water should taste of the Mediterranean, not of regret.
Minutes, not packets
Fresh pasta cooks in two to four minutes. Walk away and you have made porridge.
Finish in the sauce
Half a ladle of pasta water into the pan, pasta in, thirty seconds together. That is the whole secret.
Order
Reserve today’s batch.
Write what you want and when you will come — we will set it aside before the counter sells out. Bigger orders for dinners welcome.