Pasta di Solazziâs fragrant creamy tarragon sauce over their fresh conchiglie Griffin Swartzell
Fresh noodles are a gift unto the world. Thereâs nothing wrong with dried pasta â my husband thinks itâs one of civilizationâs best culinary conveniences, and itâs hard to disagree. But the fresh stuffâs something special. It has a certain texture when itâs bitten into thatâs yielding but substantial in a way thatâs just lovely. It is possible to get something of the same texture in higher-end dried pasta, the kind with a rough, no-gloss exterior.
But Pasta di Solazzi didnât return from 20 years of hiatus to screw around. Gina Solazzi and Gregg Braha first opened their Italian joint in 1982, maintaining it over 19 years and across multiple relocations. Now, theyâre back, operating as a ghost kitchen from The Chef s Kitchen on Eighth Street, offering pickup and limited deliveries of a small menu t