Handmade pasta arrives with modern twists on classics, such as stuffed ravioli or tagliolini in light seafood broths infused with saffron and clams. The distinction lies in the delicate dough work, extruded or rolled to precise thinness for an ethereal texture. Presentations feature artistic plating with microgreens and drizzles of olive oil, balancing richness with freshness. The flavors layer progressively, starting bright and building to savory depth.