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Tagliatelle with a strikingly herbal Bolognese sauce ($9.95) and "priest stranglers," fluffy pasta twists in a vivid marinara sauce with a dollop of fresh ricotta di pecora ($9.95), are also satisfying choices.
Little dumplings of fluffy pasta coated in homemade sauce, infused with basil and with loads of stringy mozzarella, which is an undetectable quality until you try to separate one of the gnocchi pieces.
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The tiny pasta pillows were fluffy and light, the hearty meat sauce everything it should be.
Good, deliciously fluffy pastry.
There may be no better voice than his to calmly narrate a killer whale violently ingesting a fluffy sea lion while you swallow a forkful of pasta, but the question remains: were there better names for Britain's newest vessel?
Next up is a bowl of fluffy foam, beneath which lies an open lasagne of fine house-made pasta, freshly picked crab and crunchy little baby leeks (£9.25).
And I need to return for a second run at the pasta called gurullos, if only to figure out how any pasta can be as fluffy as an Italian grandmother's prizewinning gnocchi.
Pasta, pasta, pasta!
Almost fluffy.
Fluffy handcuffs.
Forget fluffy.
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CEO of Professional Science Editing for Scientists @ prosciediting.com