House-made pasta shines with Italian-import quality, from pappardelle in robust ragu to delicate agnolotti filled with ricotta and lemon zest. Signature elements include the cheese wheel pasta special, where noodles are tossed tableside in molten cacio e pepe or similar creamy blends. The result is a silky, cohesive dish with generous portions that coat every strand evenly. Reviewers highlight the fresh, vibrant taste reminiscent of Rome's top spots.