PrimiAgnolotti del Plin
Small pinched pasta parcels hold a fine filling of braised veal, pork and spinach, dressed simply with butter and sage.
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Pasta.
Follow fresh ribbons, filled parcels and dried pasta shapes through regional dishes and Italian-American favorites. Narrow by region or course to find a plate for your appetite.
Antipasti: starters · Primi: pasta, rice & soups · Secondi: mains · Contorni: sides · Street food: breads & snacks · Dolci: desserts
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Primi
PrimiBigoli in Salsa
Thick strands of pasta catch a soft onion and anchovy sauce, with sweetness from the onions balancing the fish’s saltiness.
PrimiBucatini all’Amatriciana
Hollow bucatini carries a tomato sauce enriched with guanciale, a little chili and grated Pecorino Romano, with crisp pork pieces throughout.
PrimiBusiate al Pesto Trapanese
Twisted pasta catches a coarse pesto of ripe tomatoes, almonds, basil and garlic, served warm with the sauce left uncooked.
PrimiCacio e Pepe
Spaghetti coated in a glossy sauce of Pecorino Romano, black pepper and starchy pasta water, with a sharp, warming finish.
PrimiCannelloni di Carne
Rolled pasta encloses a savory meat filling beneath tomato, béchamel and grated cheese, baked until bubbling and lightly golden.
PrimiCulurgiones
Plump pasta parcels enclose potato, pecorino and mint, with a pinched wheat-ear seam and a simple tomato sauce.
PrimiFettuccine Alfredo
Fresh egg fettuccine meet butter and finely grated Parmigiano, tossed with pasta water into a silky sauce without cream.
PrimiFileja con ’Nduja
Long curls of fileja hold a red tomato sauce enriched with spicy ’nduja, softened red onion and a light finish of pecorino.
PrimiGnocchi alla Sorrentina
Potato gnocchi bake in tomato sauce with mozzarella, basil and grated cheese, forming soft dumplings beneath a bubbling top.
PrimiLasagna alla Bolognese
Thin pasta sheets alternate with slow-cooked meat ragù, béchamel and Parmigiano-Reggiano, baked until the edges turn golden.
PrimiLinguine ai Frutti di Mare
Linguine catches the juices of mussels, clams, squid and shrimp, with garlic, white wine and tomato making a light seafood sauce.
PrimiMinestrone
Seasonal vegetables and white beans simmer in a light tomato broth, with small pasta adding substance to this Italian soup.
PrimiOrecchiette con Cime di Rapa
Little ear-shaped pasta holds tender, bitter greens, with garlic, anchovies and chili giving the olive-oil dressing a savory edge.
PrimiPaccheri con Ragù Napoletano
Large pasta tubes hold a rich tomato ragù made with slowly braised beef, pork ribs and sausage, finished with grated cheese.
PrimiPansotti
Plump pasta parcels hold greens, ricotta and marjoram, with a creamy walnut sauce in the familiar Ligurian pairing.
PrimiPappardelle al Cinghiale
Wide egg-pasta ribbons carry a slow-cooked wild-boar sauce with red wine, tomato and aromatic vegetables, in a familiar Tuscan pairing.
PrimiPasta al Pesto Genovese
Basil, pine nuts, garlic and two grated cheeses make a fragrant green sauce, tossed through pasta away from the heat.
PrimiPasta alla Gricia
Rigatoni catches a savory coating of rendered guanciale, Pecorino Romano and black pepper, with crisp pieces of pork in every forkful.
PrimiPasta alla Norma
Fried eggplant joins tomato sauce and basil on pasta, with grated ricotta salata adding a salty finish to this Sicilian primo.
PrimiPasta alla Puttanesca
Tomatoes, dark olives, capers and garlic make a quick, briny sauce that clings to spaghetti, with a little chili and parsley.
PrimiPasta con Cozze e Pecorino
Large pasta tubes hold mussels and their savory juices, finished off the heat with grated pecorino and a little parsley.
PrimiPasta con le Sarde
Sardines and fennel coat the pasta with a savory sauce, balanced by raisins, pine nuts, saffron and a toasted breadcrumb finish.
PrimiPasta con Peperoni Cruschi
Short pasta catches garlic-scented olive oil, toasted breadcrumbs and brittle pieces of sweet dried pepper, finished with a little cacioricotta.
PrimiPasta e Ceci
Small pasta cooks with chickpeas, rosemary and a little tomato, with anchovies adding savory depth to this Roman-style bowl.
PrimiPasta e Fagioli
Small pasta and creamy white beans share a tomato broth with softened vegetables, rosemary and a finishing spoonful of olive oil.
PrimiPasta e Piselli
Small pasta simmers with sweet peas and softened onion, then gets a little grated cheese for a creamy, spoonable first course.
PrimiPasta Primavera
Spiral pasta carries broccoli, carrots, peppers and tomatoes, lightly dressed with olive oil, lemon and grated Parmigiano.
PrimiPenne all’Arrabbiata
Ridged penne catch a tomato sauce warmed with garlic and chili, with chopped parsley adding a fresh finish.
PrimiRavioli di Ricotta e Spinaci
Soft egg-pasta squares enclose ricotta, spinach and a little nutmeg, with butter and sage in this Tuscan-style preparation.
PrimiSpaghetti Aglio e Olio
Spaghetti is tossed with gently warmed garlic, olive oil and chili, using a little pasta water to make a glossy coating.
PrimiSpaghetti alla Carbonara
Silky pasta tossed with egg yolks, pecorino romano, crispy guanciale, and black pepper.
PrimiSpaghetti alle Vongole
Clams, garlic and white wine give spaghetti a light, savory sauce, finished with parsley and a little starchy pasta water.
PrimiTagliatelle al Ragù
Fresh egg-pasta ribbons carry a slow-cooked beef and pancetta ragù, with a little tomato, milk and grated Parmigiano at the finish.
PrimiTortellini in Brodo
Small rings of egg pasta enclose pork, prosciutto and mortadella, served in a clear, savory meat broth.
PrimiTrofie al Pesto
Short twists of pasta carry basil pesto, with tender potatoes and green beans adding substance to this Ligurian first course.
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