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A pasta tasting menu is coming to New York just in time for sweater weather

Christina Izzo

We're settling into carb season, folks, which is mighty fine time for a pasta omakase to debut in New York. Every Sunday at 7pm from November 6th through December 18, husband-and-wife chefs Scott Tacinelli and Angie Rito (Quality Italian, dinnertable) will take over the kitchen of New York Sushi Ko for a limited-seating pop-up "pasta lab." 

The $150 ten-course tasting menu fuses Italian-American classics with Japanese touches: The meal starts with savory snacks like citrus-cured sardine with yuzu gremolata and uni en carozza, before segueing to six house-made pastas (tortelletti in brodo with mortadella tonkotsu, "burnt" garganelli with duck sausage) and one dessert.

Tickets for the 10-seat pasta parties, which include beverages (sake cocktails, unlimited wine), tax and gratuity, can be purchased in sets of two. Check out photos and a preliminary menu below:

Tortelletti in brodo
Photograph: Courtesy of Quality Branded
Buffalo milk caramelle
Photograph: Courtesy of Quality Branded
Burnt garganelli
Photograph: Courtesy of Quality Branded

Kumamoto Oyster
Strega, Shiso

Citrus-Cured Sardine
Avocado, Yuzu Gremolata

Waygu Carne Cruda
Cacio e Pepe Rice

Uni “in Carozza”
Tortelletti in Brodo
Stracchino, Pistachio, Mortadella Tonkotsu

Smoked Mussels, Sake, Shishito

Rabbit, Black Trumpet, Matsutake

Buffalo Milk Caramelle
Black Sesame, Persimmon

“Burnt” Garganelli
Duck Sausage, Marsala, Preserved Plum

Timballo di Corzetti
Fior di Latte Mochi

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