For the last month or so, the Flour + Water crew has been rolling out some fresh pastas by the pound every day at Salumeria. The concept is part of the old-world delicatessen idea behind Salumeria, and in Italy you’d find such delis where pastas would be available to take home. Chef Thomas McNaughton tells Grub Street that there are typically a few extruded noodles, cut pastas, and two to three different stuffed pastas every day — some recent examples include carrot triangoli with fava beans, salumi fattisu and broccoli tortelli (all pictured). Also you’ll find things like hand-rolled penne, and the adorable, hat-shaped cappalaci di briganti. There’s a limited quantity available each day, and McNaughton says they’ve been selling out by late afternoon. So, you’ve been warned.
Several of the recent spring offerings. Photo: Liz Saubuste/Salumeria