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During my last trip to Rome, I realized one thing. We ate fresh pasta almost every day and it never bothered us; we enjoyed many fabulous dishes without the bloated feeling and it’s all thanks to the Italian flour that has not been adulterated in any way or form. 

So, we partnered with an Italian Chef that makes fresh pasta here in New Jersey. He creates fine fresh pasta with imported flour straight from Italy, the finest Semolina, filtered water and free -range eggs. Nothing more. 

We picked our favorite sauces, toppings, and cheeses and we designed a very simple and highly customizable menu that is user friendly and pretense free. Made with fresh ingredients, fresh sauce, fresh pasta and love. 

We hope you will enjoy, so we don’t have to make it look like an accident…..

Fresh Pasta

Why fresh Pasta? Because that’s what we eat at home most nights after a day of grilling meats at our other restaurants. Fresh Pasta tossed with some Extra Virgin Olive Oil and some fresh vegetables, or a light cream sauce, becomes a comforting, often enough epic meal. 

Fresh pastas are much softer, smoother, and have a slightly richer taste. This mostly comes from the addition of the egg. Those added fats change the dough's flavor and texture significantly. 

We are opening for the first time with the introduction of 6 fresh pastas. We are planning to parade a vast array of different types through epic specials paired with seasonal vegetables, aged cheese, and meats.

Creste Di Gallo

Gallo in Italian Translates as “Rooster”. The crest shape of this short cut is named after the male chicken’s comb. One myth has it that the Medici family was saved from assassins when the family roosters screeched as the killers snuck through the barn. 

We love it in our Pasta salad and kids love it with butter and Parmesan cheese.


The large surfacearea and rough texture of the pasta make pappardelle the perfect accompaniment to more robust sauces and ragus. 

We love it in with our homemade Bolognese ragu.


Linguine is a type of pasta originating from Genoa, made of a simple flour and water mixture. Its name, meaning “little tongues” in Italian describes the long, flattened shape of the noodles.

We love it in with shrimp or chicken and some light cream sauce.


Rigatoni is a type of pasta from Italy that is larger than penne with ridges down their length and square-like ends. They are not as curved as elbow macaroni.

We love it with Vodka Sauce and some spice.


Long, thin, solid cylindrical pasta. The staple food of traditional Italian Cuisine.

We just love it.


Bucatini also known as Perciatelli is a thick spaghetti-like pasta with a hole running through the center. It is common throughout Lazio, particularly Rome.

We just love it in our oven specialty or with some rooster when we can get it.


These pasta bands are named for their squid-like shape. They work best with other shapely ingredients and sauces that have a bit of substance. 

We love it in homemade Minestrone soup.


Paccheri is a type of pasta in the shape of a very large tube, originating from Campania. They are generally smooth, but there is also a ribed version. The name comes from Neapolitan Paccharia, “SLAPS” with a depreciative –ero to indicate something common.

We love it with roasted garlic and sundried tomatoes.

But We Are Not Done Yet

There are countless types of fresh and dried pasta that we plan to introduce on a regular basis to our friends. 

There are countless types of fresh and dried pasta that we plan to introduce on a regular basis to our friends. 

We love it with Salmon and wine.