Good Hand Pasta
Hand-made artisanal pasta
Linguine alle vongole, my kind of supper.
Sometimes you want it fast. I searched for and tasted a lot of jarred pesto sand this one is a winner-winner quick dinner!
Organic and nonGMO too! Paired with our Gluten-free chickpea pasta, you can’t lose. I add green beans and tons of Parm…
Our booths should really be side by side - as I cannot get over how delicious this dish by is!
Head over to their page for preparation details and we will see you on Sunday!
Looking like a sell-out Sunday! Who wants the last one.
Happy Valentines Day to my one true love… 🍝
Hey Valentine, send noods… 😜😜😜💋
Let’s take advantage of this cooler weather and make some “grown up” Mac and Cheese. Make with just a handful of ingredients, Cacio e Pepe begs for the best ingredients you can find - real sheep’s milk Pecorino and of course our Bucatini!
I cook the pasta in less water than usual to concentrate more of the starch in the water. I also dry toast my peppercorns just until they release their fragrance. Letting the grated Pecorino come to room temp is my last tip for success.
It’s a spaghetti and meatballs kind of day. 🍝
Just in time to stuff your stocking. Hand harvested, unrefined sea salt from the north Adriatic Sea. Nice and chunky - Use as a finishing salt for all your foodie
creations.
This ain’t your grocery store pasta! With texture you can see and taste you can feel, you’ll find it hard to go back to store bought!
Big commercial brands -like the blue box ones- use Teflon to process which makes a slick smooth surface. Your sauce slides right off and pools in the bottom of your bowl.
What you want is the sauce gripping texture that only the old-school Italian method of extruding slowly through bronze dies can give.
Oooooh! Wow! Delish! Gluten-free Turmeric pasta with a coconut curry cinnamon pumpkin cream sauce. In the words of the talented chef
Damn good!!
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Address
Montauk, NY
11954
Opening Hours
Saturday | 9am - 2pm |
Sunday | 10am - 2pm |
2 S Debusy Road
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