Signature Dish
The Course Guests Remember
We roll the dough each afternoon — eggs, 00 flour, nothing else — cut it to order and toss it in parmesan cream with wild mushrooms. Black truffle is shaved over the bowl at the table, never in the kitchen.
What's Inside
Three Ingredients, Done Right
- Tagliatelle rolled and cut the same afternoon
- Parmesan cream with wild mushrooms
- Black truffle shaved tableside
- Dairy-free and gluten-free versions on request
The Process
Roll, Boil, Toss
01
Roll
Dough rests an hour, then passes through the rollers until silky and thin.
02
Boil
Ninety seconds in aggressively salted water — it should taste of the sea.
03
Toss
Finished in the pan with cream and mushrooms; truffle over the top at the table.
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Pasta Night, Upgraded
Order it tonight — or book Daniel and watch the dough rolled in your own kitchen.