Fresh Italian Pasta in Fort Lauderdale
From the four Roman classics to a proper Sunday lasagna, our pasta is cooked to order with imported Italian pasta, real Pecorino and Parmigiano, and sauces built the traditional way — no cream shortcuts, no jarred anything.
Cooked fresh to order in Fort Lauderdale. Available for pickup and delivery.
Pastas we're known for
The Roman classic in its purest form — Pecorino Romano emulsified with pasta water and a heavy hand of cracked black pepper.
The real thing: egg yolk, Pecorino, guanciale and pepper. No cream — ever.
Slow-simmered ragù layered with besciamella and Parmigiano, baked until the edges catch.
Guanciale and San Marzano tomato with a hit of Pecorino — the third of the Roman trio.
Pasta the way Rome and Naples make it
Great Italian pasta is about restraint. The Roman classics — Cacio e Pepe, Carbonara, and Amatriciana — share the same short list of ingredients and reward technique over invention. We build each sauce in the pan, using starchy pasta water to emulsify Pecorino into a silky coat rather than reaching for cream. It is the difference between a dish that tastes like a restaurant and one that tastes like a Roman trattoria.
Our baked pastas lean Neapolitan and homestyle. The lasagna is layered with a ragù that simmers for hours, folded with besciamella and Parmigiano, then baked so the top and edges crisp. It travels well, reheats beautifully, and feeds a crowd — which is why it is the dish people order when they are feeding a table at home.
Everything is cooked to order, so timing matters: order ahead for pickup and it will be ready hot, or have it delivered across Fort Lauderdale and the neighboring areas.
Simple ingredients, done right
Egg yolk and Pecorino make the sauce — the traditional Roman way, every time.
Bronze-cut pasta, real Pecorino Romano and Parmigiano-Reggiano.
Ragù simmered for hours; nothing from a jar.
Why our carbonara has no cream
Because carbonara never had cream. The sauce is an emulsion — egg yolk, grated Pecorino Romano, rendered guanciale fat and a little starchy pasta water, whisked off the heat until it turns glossy. Add cream and you get something smoother, heavier and less interesting, and you lose the sharpness of the pecorino entirely. Ours is made the Roman way, to order, every time.
Guanciale, not bacon, and not pancetta. It is cured pork cheek — fattier, more delicate, and it renders into the sauce rather than sitting on top of it. The same cut carries our Amatriciana, where it meets tomato and a touch of chili.
Our lasagna is Neapolitan rather than northern: oven-baked egg pasta layered with slow-cooked ragù, béchamel and mozzarella, rested so it holds its shape when it is cut. It is the Sunday dish, and it eats like one.
Every pasta is $25, finished with Parmigiano Reggiano, and you choose the shape — spaghettoni, linguine, fettuccine, strozzapreti or rigatoni. Gluten-free pasta is available for $3 more.
More from the menu
Dinner sorted.
Order a tray of pasta for the family or a single plate for yourself — pickup and delivery across Fort Lauderdale.
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