Open tonight · kitchen until 10
Rolledat four.Gone by nine.
Every sheet of pasta at Casa Vellani is rolled by hand the afternoon it is served. When it runs out, it runs out.
Three generations, one rolling pin.
Nonna Lucia opened the first twelve tables in 1994 with the recipes she brought from Emilia. Her grandson Marco runs the kitchen now, with the same wooden board, the same eggs from the same farm, and a waiting list on Fridays.
— Marco Vellani
From flour to fork
Flour, eggs, hands.
Double-zero flour and nine yolks to the kilo. No machine touches the dough until it has rested an hour.
Rolled thin enough to read through.
Marco checks every sheet against the window. If he can't see the street, it goes back through.
Cut to order, at the pass.
Tagliatelle, pappardelle or ravioli, cut in the minute before it hits the water.
Ninety seconds later, yours.
Fresh pasta cooks fast. It reaches your table while the sauce is still moving.
The oven
Built by hand, fed by oak.
A Neapolitan dome oven, bricked in by Marco's uncle in 2006. It is lit at noon and never allowed to go out before close.
The room
Forty-two seats. Book early.
Tables for two by the window, a long one for families at the back, and four stools at the kitchen counter for anyone who wants to watch.
Reservations
Your table, held.
Tuesday – Sunday5:00 – 10:00 pm
Sunday lunch12:00 – 3:00 pm
Parties of 9+Call us, we'll open the back room
Walk-insAlways the counter, if there's a stool