The Pasta Salon
Angel Hair Three Ways
Fine Strands • Bold Pairings • Tailored Profiles
1. Duck Confit, Tartufata & Wild Mushroom Brodo
Light & Refreshing
Hand-shredded duck confit, earthy black truffle paste (tartufata), and fresh thyme leaves over angel hair in a rich wild mushroom dashi-consommé reduction. Finished with crispy duck skin cracklings and sautéed chanterelles.
Pair With: Gamay (Chillable Red)
Bright acidity and subtle spice cut through the rich duck fat and savory brodo.
Bright acidity and subtle spice cut through the rich duck fat and savory brodo.
2. Braised Oxtail Ragù & Smoked Bone Marrow
Medium-Bodied & Rich
Slow-braised 8-hour Nebbiolo oxtail ragù finely shredded to cling perfectly to angel hair strands, emulsified with butter and pan juices. Topped with two roasted bone marrow canoes and aged Pecorino Romano.
Pair With: Barbera d'Asti or Chianti Classico (Sangiovese)
High acidity and vibrant cherry notes balance the savory marrow and braised beef richness.
High acidity and vibrant cherry notes balance the savory marrow and braised beef richness.
3. Spicy 'Nduja, Braised Short Rib & Dark Chocolate
Bold & Full-Bodied
Slow-cooked short rib shredded fine with spicy calabrian 'nduja and a glossy dark chocolate glaze over angel hair. Garnished with toasted pine nuts and shaved Parmigiano-Reggiano.
Pair With: Amarone della Valpolicella
Full-bodied structure with black pepper and dark fruit notes to stand up to heat and cacao.
Full-bodied structure with black pepper and dark fruit notes to stand up to heat and cacao.