Il Pastaio - Eataly Dallas

Antipasti - Small Bites to Share

• Focaccia Pomodoro e Olive7,00 $US

  Housemade Focaccia, Plum Tomatoes, Taggiasca Olives, Oregano

• Mozzarella7,00 $US

  Housemade Mozzarella, Extra Virgin Olive Oil, Sea Salt

• Insalata Verde12,00 $US

  Arugula, Fennel, Granny Smith Apple, Radish, Walnuts, Balsamic Vinegar, Extra Virgin Olive Oil

• Peperoni All'Accugia15,00 $US

  Roasted Yellow Peppers, Anchovy Dressing

• Bruschetta alla Toscana13,00 $US

  Grilled Otto Tondo, Heirloom Tomatoes, Garlic, Basil, Red Wine Vinegar, Franci Frantoio Extra Virgin Olive Oil, Black Pepper

• Bruschetta ai Tre Pomodori16,00 $US

  Housemade Otto Tondo, Heirloom Cherry Tomatoes, Basil, Extra Virgin Olive Oil

• Insalata di Pomodori e Cetrioli13,00 $US

  Heirloom Tomatoes, Cucumbers, Extra Virgin Olive Oil

• Zucchini Marinati16,00 $US

  Marinated Zucchini, Baby Arugula, Whipped Ricotta, Pistachio Pesto

• Caponata18,00 $US

  Eggplant, Onion, Pepper, Celery, Mutti Tomatoes, Pine Nuts, Raisins, Garlic, Taggiasca Olives, Capers, Housemade Otto Tondo

• Burrata19,00 $US

  Housemade Burrata, Grilled Otto Tondo

• Prosciutto e Focaccia19,00 $US

  Prosciutto di Carpegna DOP 20-Months, Stracciatella, Arugula, Housemade Focaccia

• Pappa al Pomodoro e Burrata22,00 $US

  Housemade Otto Tondo, Mutti Tomatoes, Basil, Parmigiano Reggiano® DOP, Burrata, Black Pepper

Tales From the Pasta Maker ‐ La Pasta del Tavolo

Every month at Il Pastaio, our handmade pasta bar, our pastai (pasta makers) will be showcasing a brand new dish! Grab a seat at the bar to watch the experts in action and let the traditional dishes take you region by region on a tour through Italy. Served tableside in a Pecorino Romano DOP wheel

• Malloreddus alla Campidanese28,00 $US

  Sausage and Saffron Ragù, Genuine Fulvi® Pecorino Romano DOP. Sardegna - 13th century: This southern Sardinian semolina pasta is infused with saffron to give it a rich yellow color as if made with eggs. Usually given as a wedding present for good luck, this pasta is paired with a hearty sausage ragù topped with a sheep's milk pecorino

La Pasta Fresca

Traditional Fresh Pasta from Italy's Many Regions. In northern regions, eggs are combined with soft grano tenero flour where a liquid more adherent than water is needed to make fresh pasta. In the south, the use of grano duro flours like semolina, which is higher in protein than soft wheat flour, requires little else other than water and salt

Nord

• Trenette al Pesto Genovese19,00 $US

  Basil, Pine Nuts, Yukon Gold Potatoes, Green Beans, Parmigiano Reggiano® DOP. Liguria - 8th century: Our housemade fresh pasta dough is extruded through an authentic bronze die to form 4mm wide elliptical ribbons resembling "train tracks"

• Tagliatelle alla Bolognese26,00 $US

  Beef, Prosciutto di Parma DOP Aged 18-Months (Ferrarini). Emilia-Romagna - 15th century: To create these rich, golden ribbons, fresh egg pasta dough is cut through a pasta machine, into the perfect size: 0.6 mm thick and 8 mm wide

• Agnolotti del Plin al Sugo28,00 $US

  Veal, Pork, Beef Filled Pasta, Parmigiano Reggiano® DOP, Beef Reduction. Piemonte - 12th century: Each plin is folded, pinched and cut by hand, filled with braised veal shank, soffritto, short rib, sausage, and Parmigiano Reggiano® DOP aged 18-Months

Centro

• Tonnarelli Cacio e Pepe19,00 $US

  Genuine Fulvi® Pecorino Romano DOP, Parmigiano Reggiano® DOP, Black Pepper. Lazio - 20th century: This Roman-style spaghetti is made of 100% Italian coarse semolina and is cut square at the cross section, resulting in a unique mouthfeel

• Gnocchi alla Sorrentina24,00 $US

  Ricotta Gnocchi, Housemade Mozzarella, Mutti Tomato, Basil, Extra Virgin Olive Oil, Parmigiano Reggiano® DOP. Campania - 19th century: This ricotta gnocchi is tossed with our tomato sauce, our daily housemase mozzarella from our mozzarella lab, torn basil and finished with grated Parmigiano Reggiano® DOP

• Bucatini all'Amatriciana24,00 $US

  Mutti Tomato, Guanciale, Genuine Fulvi® Pecorino Romano DOP, Chili Flakes. Lazio - 19th century: Hailing from the region of Lazio, Amatriciana originates from a versatile recipe called Pasta alla Gricia. When you add tomatoes to the Gricia, you get an Amatriciana. If you add eggs instead, you get a Carbonara

Sud

• Casarecce alla Trapanese22,00 $US

  Cherry Tomatoes, Almonds, Basil, Genuine Fulvi® Pecorino Romano DOP. Sicilia - 14th century: These rolled up little scrolls are crafted by extruding semolina dough through a customized bronze die, resulting in a porous texture that absorbs sauce more easily

• Chitarra alle Vongole26,00 $US

  Manila Clams, Parsley, Red Pepper, Garlic, White Wine. Campania - 19th century: This classic Neapolitan dish has been a staple along the coast since the first written recipe in 1839. Using fresh clams, olive oil, pepperoncino, white wine, and parsley, this pasta is a great way to welcome spring with light flavors treated delicately