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Monzu Fresh Pasta launches today in the East Village. Its Italian owners, Aldo de Dominicis Rotondi and Serena Romano, are proponents of the Slow Food movement who trained with master pasta makers; their fresh pasta variations, including linguine, tagliatelle, ravioli, and agnolotti, are made using certified organic flour and eggs from local pasture-raised hens.
The housemade pasta will feature in a menu of daily and weekly-rotating specials highlighting regional Italian dishes; the opening lineup includes classic meat lasagna, pici with vegan pesto, and spaghetti with cherry tomatoes, basil, and cheese. For the indecisive, Monzu will offer pasta flights of three items from the day’s menu. Pasta even makes its way into dessert, with citrus zest and ricotta-stuffed ravioli in a rum cream and pasta ‘cupcakes’ filled with chocolate cream.
Open Tuesday through Sunday from 11 a.m. to 9 p.m., the 1,000-square-foot eatery also houses a retail section stocked with fresh pasta for cooking at home along with specialty grocery items ranging from extra virgin olive oil, balsamic vinegar, and tomato sauce to locally-made products. Monzu also plans to offer wholesale pasta to area restaurants and food service businesses.
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A grand opening is scheduled for Saturday, June 2, when from 11 a.m. to 9 p.m., the restaurant will be offering complimentary tastes of select pasta creations, including fried savory ravioli and chocolate-filled ravioli, while supplies last as well as twenty percent off purchases in its retail shop. During its soft opening phase, the eatery will be cash only.
