The pappardelle noodles are rolled fresh each morning on the window-facing counter. The beef cheek ragù simmers for 12 hours, breaking down completely into a rich, deeply savory sauce. The sauce-to-pasta ratio is carefully balanced so each strand is coated without becoming heavy. This is the pasta that defines the restaurant.
Tips from diners
This is the must-order dish — the beef ragù is what the whole menu is built around.
Watch the chefs roll pasta from your seat — it's part of the Pasta experience.
The chocolate torte is a restrained dessert that doesn't compete with the pasta courses. Dark chocolate with a silky ganache, finished with fresh seasonal berries. Not overly sweet, allowing the quality of the chocolate to shine.
Tips from diners
Share this dessert — the richness is substantial after multiple pasta courses.
The crudo draws inspiration from Peruvian ceviche tradition while maintaining Italian elegance. Raw fish is sliced thin and dressed with a lime-forward sauce, fresh chili, and herbs. The Peruvian influence appears in the layering of flavors and the commitment to bright, acidic notes.
Tips from diners
Order this as a light start before diving into the heavier pasta courses.
This Roman classic is executed with precision. The pici (thick, rustic hand-rolled noodles) are tossed with Pecorino Romano and freshly cracked black pepper, creating a creamy sauce through emulsification rather than cream. The balance between spice, salt, and cheese is perfect.
Tips from diners
Order this as a second pasta to compare the kitchen's approach to Italian classics.
This fusion dish showcases the kitchen's creativity. The fettuccine receives a spicy kick from 'nduja sausage, balanced by rich mascarpone, and brightened with fresh lime juice. The Peruvian influence of citrus brightness contrasts with the Italian technique of the pasta and sauce.
Tips from diners
This is bold and spicy — order water and pace yourself.
Pasta opened in Wynwood in October 2024 after a successful run in Lima, Peru. The restaurant is the vision of husband-and-wife chefs Juan Manuel Umbert and Janice Buraschi, who set out to enhance traditional Italian dishes with Peruvian cooking techniques and ingredients. Every pasta is rolled fresh in-house and visible from the dining room. The menu of 12 pastas, five starters, and five desserts intentionally stays concise, allowing the kitchen to focus on precision.
Book far ahead — dinner service is only 5 nights a week and the 77-seat restaurant fills immediately.
Request counter seating to watch the chefs hand-roll pasta and work the open kitchen.
Natural wine selection is thoughtful and pairs well with the food — ask the sommelier for recommendations.
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