NYC'S PASTA REVOLUTION: FROM "CANDY" PASTA TO CRAB-STUFFED FARFALLE | FTD

Summary

In this immersive dining experience, chefs Angie R and Scott Tasselli showcase their innovative take on Italian-American cuisine at their private dining venue, Don's Next Door. With a passion for creating unique pasta dishes, they experiment with hand-folded shapes and unconventional ingredients. Highlights include saffron dough ravioli with orange blossom honey, a clam pasta with Peruvian yellow chili, and a crab-stuffed pasta with lemon and butter. The chefs blend creativity and bold flavors, providing guests with an unforgettable culinary journey that challenges traditional Italian-American fare.

Takeaways

• 😀 The chefs, Angie R and Scot Tasselli, are passionate about reinventing Italian-American cuisine with bold, creative twists.
• 😀 Every pasta served in their restaurants is hand-folded, with unique shapes that diverge from traditional Italian pasta styles.
• 😀 The fried ravioli, filled with saffron dough and local farmers cheese, is finished with orange blossom honey and Pecorino Toscano for a unique flavor experience.
• 😀 The lasagna is designed to look visually appealing, breaking the stereotype of lasagna being a 'messy' dish, and incorporates subtle fish sauce for depth.
• 😀 The clam pasta uses linguine with fresh clams and aji amarillo chili, creating a surprising balance of heat and seafood umami.
• 😀 The crab pasta features stuffed farfalle with crab, crab oil, toico, and crispy rice crackers, successfully converting a non-crab lover into a fan.
• 😀 A buffalo milk ricotta pasta shaped like candy is served with brown butter, black sesame, and candied kumquats, blending savory and sweet elements.
• 😀 The lobster pasta is a deconstructed vodka sauce, with lobster filling and a rich white vodka sauce that surprises with its deep, savory flavors.
• 😀 The dining atmosphere is infused with enthusiasm, as the chefs excitedly share their creative process and the inspiration behind each dish.
• 😀 The dishes showcase a balance of innovation and tradition, with each pasta offering a light, fresh, and indulgent experience that leaves diners inspired.

Q & A

What is the unique approach to pasta-making at Don Angie and S Sabino?

At Don Angie and S Sabino, every piece of pasta is hand-folded, and the chefs create their own unique shapes rather than using traditional pasta shapes. They also experiment with unconventional ingredients to put a modern spin on classic Italian-American dishes.

How do Angie and Scott describe their version of Italian-American cuisine?

They describe it as a reimagined version of traditional Italian-American cuisine, where they break many of the rules and take risks with flavor combinations and techniques. They aim to bring innovation to familiar dishes.

What makes the pasta at Don Angie different from traditional pasta?

The pasta at Don Angie is distinct because it is hand-folded, and the chefs create original shapes rather than using classic, traditional ones. This unique approach allows them to add their own personal touch to each dish.

What is the significance of the saffron dough fried ravioli served at the start?

The saffron dough fried ravioli is a unique starter featuring local farmers' cheese, finished with orange blossom honey and Pecorino Toscano. The combination of flavors creates an exciting, delicate taste that sets the tone for the meal.

Why is the lasagna at Don Angie considered special?

Don Angie's lasagna is considered special because it combines a rich bolognese sauce with a subtle touch of fish sauce, giving it an unexpected depth of flavor. The dish is also designed to look aesthetically pleasing rather than the typical messy appearance of traditional lasagna.

How do Angie and Scott enhance the flavor of the clam pasta?

They enhance the flavor of the clam pasta by using a Peruvian yellow chili, 'aiam Mario,' and incorporating clams both inside the pasta and in the shell. The combination of ingredients creates a complex, flavorful dish with a surprising touch of heat.

What was the guest's reaction to the crab-filled pasta dish?

The guest, who was initially not a fan of crab, was converted after trying the crab-filled pasta. They described the dish as 'incredible' and praised its rich layers of flavor, with the crab oil and espuma enhancing the overall experience.

What is the concept behind the Buffalo milk caramel pasta?

The Buffalo milk caramel pasta is designed to resemble a candy, filled with buffalo milk ricotta, and served in a brown butter sauce with black sesame and candied kumquats. This dish combines sweet and savory elements for a unique and delightful flavor experience.

How does the lobster pasta at Don Angie differ from traditional lobster pasta dishes?

The lobster pasta at Don Angie is a deconstructed version of a classic lobster ravioli, using a white vodka sauce infused with lobster butter. It contrasts with traditional lobster pasta dishes by blending red sauce flavors inside the dish while maintaining a creamy outer layer.

Why do Angie and Scott emphasize texture in their dishes?

Angie and Scott emphasize texture because they believe that pasta should not be heavy. They aim for a light and airy touch, where diners can enjoy multiple servings without feeling weighed down. Their pasta is meant to be indulgent yet refreshing, with a focus on balance in both flavor and texture.