Hand-Rolled Pasta,
Made Every Morning

Wide, silky pappardelle with slow-braised wild boar ragu that cooks for six hours in Chianti, juniper, and rosemary. This is the dish people drive from North Austin specifically for. The pasta is rolled thicker than usual so it holds up to the ragu. It is the first thing Nonna Rosa taught Anthony to make. Most Popular

Eight layers of fresh pasta sheets, meat ragu, scratch-made bechamel, and aged parmigiano. Baked until the top gets those crispy, caramelized edges. Nonna Rosa's original recipe -- Anthony has not changed a single ingredient in eight years. Available in limited quantities each night. Signature Dish

Tonnarelli pasta tossed with Pecorino Romano, aged Parmigiano, and coarsely cracked black pepper. Three ingredients. Which means execution has to be flawless -- the pasta water temperature, the cheese ratio, the timing. Anthony has made this dish thousands of times and still checks every plate before it leaves.

Egg yolk-rich tagliatelle with unsalted butter, white truffle oil, and shaved black truffle when in season. Finished with Parmigiano and flaky sea salt. Availability varies -- ask your server if whole truffle is in house tonight.

Bronze-die rigatoni with guanciale, San Marzano tomatoes, Pecorino Romano, and Calabrian chili. Roman street food done right. The guanciale is cured here, not purchased pre-sliced. The ridges on the rigatoni are there for a reason -- they hold the sauce.

Pillowy potato gnocchi in a Gorgonzola dolce cream sauce with toasted walnuts and arugula. Anthony's test for his gnocchi: if they need a fork to cut, they go back. These should be soft enough to cut with a spoon.

A Sicilian classic -- penne with roasted eggplant, San Marzano tomato sauce, fresh basil, and salted ricotta. The eggplant is salted and rested for an hour before roasting so it does not turn soft. Vegetarian and genuinely satisfying. Vegetarian

Anthony's off-menu pasta -- a different shape and preparation each night, based on what is available and what has inspired him that week. Could be squid ink spaghetti, hand-torn maltagliati with rabbit, or something he invented that morning. Ask your server. It usually sells out first.