Scialatelli is from is a type of long, fettuccine-like pasta originally from Naples, made with a rich dough of flour, milk, and eggs. The pasta dough is rolled out by hand and sliced. We will serve it with a seasonal mixture of butternut squash, shrimp, Swiss chard, and beet greens (we will make a vegetarian version, as well). Antonino DiRuocco from Capri, Italy was formerly a chef at Villa Tragara Ristorante (now Michael’s on the Hill) and has won numerous awards for his rustic and traditional Italian fare.
$5 City Market Members/$10 non-members