Pasta selections complement the wood-fired pizzas, with options like spaghetti alla puttanesca or rigatoni in meaty sugo, aromatic from garlic, olives, and capers. What sets them apart is the integration with Neapolitan influences, using imported flours for a springy noodle that clings perfectly to sauce. Served in hearty portions alongside crusty bread, the dishes encourage lingering over second helpings. The enticing aromas wafting from the kitchen signal fresh preparation throughout service.