Now, before you officially lose your pasta-loving minds, this is only a limited special. But special is the operative word.
Los Angeles chef Daniele Uditi, famed for creating the Jonathan Gold-approved Cacio e Pepe Pizza and redefining Neapolitan-style pies in LA, is delving into the world of pasta. And true to form, the pastas Uditi will be serving all come with unexpected twists.
On June 29th at the pizzeria’s West Hollywood location, Uditi will be unveiling four incredible pasta dishes that will force you to re-think what Italian-American food — and pasta in general — can be.
“This is my take on Italian-American dishes but making it more modern by using my Italian roots to bring the sensation back to the homeland,” says Uditi.
Diners lucky enough to make a reservation in time will be regaled with four scintillating dishes. (More dates will be added soon; keep an eye on the Pizzana website and social media.) The first is a Fettucine al Alfredo. The common misconception is that this classic dish originated in America. But Uditi hails its true Roman roots and adds his own touches with a crunchy 36-month-aged Parmigiano that he sprinkles on top.
Fettucine al Alfredo. Credit: Daniele Uditi
Next is the Cannelloni con Ricotta e Spinachi. Uditi makes the cylindrical tubes of pasta in-house, fills them with ricotta and spinach, and chars them in his wood-burning pizza oven. Then, in an homage to Gino Angelini of Angelini Osteria, Uditi tops the silky tubes with fried basil.
Third is the Cavatelli alla Sorrentina con Polpette. The inch-long curled pasta noodles are combined with a meatball-infused tomato sauce that is laced with fior di latte to create a creamy, succulent consistency. The coup de grâce is a serving of crispy meatballs that provide the perfect crunch to go along with the al dente bites.
Cavatelli alla Sorrentina con Polpette. Credit: Daniele Uditi
Last is what Uditi calls is his “pièce de résistance,” Garganelli alla Vodka. Wanting to make his vodka sauce unique and give it a Southern Italian flare, he uses buffalo milk in place of heavy cream. The simply rolled garganelli noodles grab onto the creamy vodka and don’t let go until it’s slurped inside your mouth. It’s not to be missed.
“As an Italian, I like to take dishes that my people might be snobbish about – Italian-American dishes – and make it playful,” Uditi explains.
Playful is an understatement, as is his first foray into the world of pasta. As a pizza perfectionist, Uditi prides himself on a crisp bite, a great chew, and the ripest ingredients. For pasta, he’s employing the same ethos.
Garganelli alla Vodka. Credit: Daniele Uditi
It remains to be seen if this night of pasta supremacy will turn into the next iteration of the growing Pizzana empire. But if it does, every other Italian restaurant in LA will be put on notice.