Zero Zero Handmade Pasta

New on the menu👀👀

Known as the Wagyu of the sea, Ora King salmon is defined by its exceptional marbling and distinctly rich, buttery texture. With a product of this caliber, the objective is to do as little to it as possible.

Served as a traditional Italian crudo, the inherent richness of the fish is cut by a bright vinaigrette of fresh orange juice, white balsamic, and extra virgin olive oil. A precise lemon gel adds a necessary hit of sharp acidity, while a touch of pomegranate molasses provides a nuanced sweetness to round out the plate.

Careful sourcing, simple ex*****on.

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How to make gricia.

Four ingredients. Guanciale, Pecorino Romano, Tellicherry black pepper, and pasta water. No egg to lean on, no tomato to hide behind. Just fat, cheese, and a little patience. This is the dish that came before carbonara and amatriciana, and it is the one that teaches you the most. Find it with chitarra on the menu now.

The technique is everything:

Render the guanciale low and slow until the fat turns to gold. The window between perfectly rendered and bitter is narrow, so do not rush it.
Bloom the black pepper right in that rendered fat for a few seconds. It wakes the whole pan up.
Build the sauce with starchy pasta water. At home, we cook in less water so the starch concentrates, which is what lets the sauce go glossy and cling instead of pooling.
Add the Pecorino with the heat off. This is the step people skip. If the pan is too hot the cheese seizes and clumps. Good luck!