The fresh pasta offerings at Il Venetian rotate through shapes like tagliatelle, pappardelle, and filled pastas, typically matched with robust sauces built from seasonal produce, slow-cooked meats, or seafood.[13][26] The kitchen distinguishes its pastas by making the dough in-house daily and pairing it with scratch-made breads and sauces, so the noodles have a noticeable elasticity and richness compared to dried pasta.[13] Plates tend to be artfully composed, with portions sized for a full entrée and sauces that coat rather than drown the pasta. Regulars often point to the pasta program, alongside the wine list, as a major reason the restaurant is considered one of downtown Cleveland’s more refined Italian options.[13][21][27]