Fresh Pasta, Made This Morning
Anthony rolls the dough before sunrise. Every shape, every strand. 00 flour and eggs — that's it. No machines, no shortcuts.
There's a window in our kitchen that faces the prep area. A lot of guests stop to watch Anthony work. He's been at it since 5 AM — rolling, cutting, hanging the dough to dry. By dinner service, everything on this menu is fresh. Not refrigerated, not from a bag. Made that morning.
Nonna Rosa started these recipes in Naples in 1962. Anthony grew up eating her food, watching her hands work. When he opened this place, he didn't try to improve the recipes. He just learned to do them right.
The Pasta Menu
Pappardelle al Cinghiale — $26
Wide ribbons of fresh egg pappardelle, wild boar ragu slow-cooked six hours with San Marzano tomatoes, rosemary, and red wine. This is the dish people drive across Austin for. Nonna Rosa used to make it on Sundays.
Spaghetti alla Carbonara — $22
Fresh spaghetti, guanciale, egg yolks, and Parmigiano-Reggiano aged 24 months. Nothing else. No cream — ever. The sauce is the egg. It's one of the simplest things on the menu and one of the hardest to get right. Anthony gets it right.
Tonnarelli Cacio e Pepe — $20
Thick, hand-cut tonnarelli with Pecorino Romano, Parmigiano-Reggiano, and black pepper. Three ingredients. The pepper has to bloom at exactly the right moment or the whole dish goes sideways. Anthony could do this blindfolded.
Lasagna al Forno — $24
This is Nonna Rosa's recipe. Fresh pasta sheets, Bolognese ragu that cooks for four hours, hand-made béchamel, and a layer of fresh mozzarella. Baked until the edges go crispy. Ask your server when you sit down — it sells out most nights.
Tagliatelle al Ragù Bolognese — $23
Fresh tagliatelle with a proper Bolognese — beef, pork, soffritto, a splash of whole milk, a whisper of tomato. Cooked low and slow. This is what Bolognese is supposed to taste like before the American version happened.
Rigatoni all'Amatriciana — $21
Thick rigatoni with guanciale, San Marzano tomatoes, Pecorino, and a little heat from Calabrian chili. Named for the town of Amatrice. Nonna Rosa made this every Friday. We make it every night we're open.
Tortellini in Brodo — $19
Hand-folded tortellini stuffed with ricotta and spinach, served in a clear beef broth Anthony makes weekly from scratch. This is the dish Italian grandmothers make when someone is sick or sad. It will fix both.
Fettuccine al Porcini — $25
Fresh fettuccine with dried porcini mushrooms rehydrated in warm water, garlic, butter, and a handful of flat-leaf parsley. Simple. Earthy. The kind of dish that tastes like the Italian countryside smells in October.
Gluten-Free Pasta
We offer gluten-free pasta for any dish on this menu — just let your server know, or mention it when you make your reservation. The kitchen takes cross-contamination seriously. If you have a severe allergy, call us at (512) 555-0389 before you come in. See our full allergen information page.
Come taste the difference.
Tue–Thu 5–10PM • Fri–Sat 5–11PM • Sun 5–9PM