Farina pasta lab

You'll smell the flour and semolina before you even push open the door. The open kitchen dominates this compact space on Tarleton Street, where pasta gets rolled, cut, and shaped in front of you all day long. It's theatrical without trying to be – just proper Italian technique on full display. The menu changes with what's good, but expect silky cacio e pepe that actually emulsifies properly, ragù that's been bubbling away for hours, and house-made tortellini that arrives perfectly al dente. The wine list leans heavily Italian, with some cracking natural options that won't break the bank. Staff know their stuff and aren't shy about steering you towards whatever's singing that day.