Pastaio - Eataly Dallas

Chef's Selection of the Best Salumi & Formaggi from Italy and the U.S.

Aged 20 Months from Emilia-Romagna

Housemade Mozzarella, Extra Virgin Olive Oil, Salt

Roasted Local Carrots, Chili Agrodolce Dressing

Red beets, Yogurt Dressing, Pistachios, Fresh Oregano

Acorn squash, Mozzarella Company Stracciatella, Toasted Pumpkin Seeds

Arugula, Spinach, Walnuts, Parmigiano Reggiano® DOP, Green Apples, Basil Pesto

Housemade Rustic Sourdough Bread, Calabro Ricotta, Miele Thun Honey

Housemade Rustic Sourdough Bread, Gorgonzola Dolce, Pears, Walnuts

Sugo d' Arrosto: Beef Reduction. Piemonte - 12th century: Each plin is folded, pinched and cut by hand, filled with roasted veal shank, roast sugo, soffritto, escarole, coppa, housemade Italian sausage, and Parmigiano Reggiano® DOP

Bolognese: Beef, Prosciutto di Parma DOP Aged 18 Months. Emilia-Romagna - 15th century: To create these rich, golden ribbons, fresh egg pasta dough is doubleextruded through a pasta machine, then cut into the perfect size: 0.6 mm thick and 8 mm wide

Pesto Genovese: Basil, Pine Nuts, Grana Padano DOP Aged 18 Months. Liguria - 8th century: Our housemade fresh pasta dough is extruded through an authentic bronze die to form 4 mm wide elliptical ribbons resembling "train tracks."

Housemade Pasta, Forty Yolks from Chino Valley Farm, Butter, 18 month Parmigiano Reggiano. Piemonte - 12th century: Tajarin (pronounced tie-yah-REEN) is Piemontese for tagliarini. Unlike other types of egg pasta, these thin, golden strands are made with a higher proportion of egg yolks, resulting in a delicate texture and rich flavor

Cacio e Pepe: Sini Fulvi Pecorino Romano DOP, Black Pepper. Lazio: This Roman-style spaghetti is made of 80% Italian coarse semolina and 20% twice-ground semolina flour and is cut square at the cross section, resulting in a unique mouthfeel

Carbonara: Egg, Guanciale, Sini Fulvi Pecorino Romano DOP, Black Pepper. Lazio Named after Princess Mafalda of the House of Savoy, these long, 1 1/2 cm wide ribbons with curled edges are made of durum wheat flour and water. Prior to the ruling of Princess Mafalde, this shape was known as Reginelle, or "little queens."

Ragu' di Salsiccia: Sausage, Mutti Tomato, Sini Fulvi Pecorino Romano DOP. Sardegna: To form these tiny gnocchi, saffron threads are incorporated by hand into a semolina dough, then rolled it into a thin rope and manually cranked through a machine that creates their shape

Pesto Trapanese: Tomato, Almond, Basil, Sini Fulvi Pecorino Romano DOP. Sicilia: These rolled up little scrolls are crafted by extruding semolina dough through a customized bronze die, resulting in a porous texture that absorbs sauce more easily