Fresh Pasta Every Morning — Anthony Starts Before Sunrise
Anthony gets to the kitchen around 5:30 in the morning. The pasta doesn't wait. By 8AM, every shape on the dinner menu has been made, cut, and either hung to dry or set aside in the walk-in. By the time dinner service starts at 5PM, the pasta is hours old at most — and "hours old" is still fresher than anything made two days ago in a commercial facility and shipped in a plastic bag.
There's a window in the kitchen wall at Nonna's Kitchen that faces the prep area. A lot of guests stand there and watch for a few minutes before dinner. Kids especially. It's worth seeing. See the full fresh pasta menu or read about the Nonna Rosa recipes behind each dish.
00 Flour and Eggs — That's It
Italian pasta is simple. 00 flour (milled extra-fine, which gives it a silkier texture and more gluten structure) and eggs. Anthony uses a ratio that Nonna Rosa used. No added oil, no semolina mixed in, no shortcuts. The dough gets kneaded by hand for about ten minutes, then rested for thirty.
Different Shapes for Different Sauces
The shape of the pasta isn't just aesthetic — it's functional. Wide ribbons of pappardelle catch the chunky boar ragu. Thin tonnarelli holds the cacio e pepe sauce in its ridges. Rigatoni's tubes collect the amatriciana. Anthony chooses shapes for a reason.
The Drying Process
After cutting, some pasta dries for a few hours before service. This firms it slightly and changes the texture. Fresh pasta straight from the cutter is soft and delicate. Pasta that's been drying for two hours has more chew. Both are good. Anthony uses both techniques depending on the dish.
What You Can See Through the Window
The window faces the large marble counter where Anthony works. You can watch him shape by hand, feed dough through the pasta machine, or fold tortellini. He doesn't perform for the audience — he's just making pasta. But watching someone do something well is its own kind of entertainment.
Gluten-Free Pasta Available on Request
Anthony makes gluten-free pasta using a rice flour blend for guests who need it. Mention it when you reserve your table or when you call at (512) 555-0389. He makes it to order and it takes about 20 minutes longer than the regular pasta — so advance notice helps.
Come see it for yourself.
Dinner starts at 5PM Tuesday through Sunday • 1847 E 6th Street, Austin TX