
ALT First up was a pesto pasta. The maltagliati noodles were wide, flat, ribbed with tiny triangles on the sides and folded over each other into a small pile, creating some thin bites and some thicker bites. The basil pesto was a luxurious, deep green and smooth on the tongue, while pine nuts dotted the dish like pearls. After adding a touch of chili flakes, the whole experience was like finding a pile of Persian silk rugs in a warehouse - you knew this was the moment your life was about to get a lot better. Next was a simple bowl of mafaldine pasta with butter and cheese. Mafaldine is a long ribbon noodle with curvy edges that evokes, perhaps, an eel swimming through the ocean. It's a great pasta for stringy cheese to cling around the edges and for melted butter to slither along the flat part, like a slip 'n' slide. Totally nostalgic.






















