I’ve been thinking a lot about pasta lately, OK, I have to admit that I have always thought a lot about pasta. But, lately we have been making a lot of fresh pasta at the restaurant and have been experimenting a bit with the formulas. For the tagliatelle, which we use with the Bolognese, I have been enjoying a very thin and silky noodle. For the tonnarelli, the shape that we have been using for the Cacio e Pepe, I like the noodle to be a bit chewier and thicker, like a square spaghetti. Both of these dishes can be transformed by having the right noodle for the dish. .Come in and try for yourself the difference our homemade pasta makes!