I just heard the craziest story. The co-owners of Sugarfish did a lot of research to find what makes a pasta so damn good. And the long-awaited answer is Italy. Between the ingredients and expertise required to make the best fresh pasta, they found that it can only be made in Bologna. Bologna is a far cry from seaside Santa Monica, and Uovo would sit a continent and an ocean away. There was no way to replicate the Bologna pasta in Santa Monica; no one here could replicate the skill required for traditional sheeting and cutting, and there was the matter of the uovo, the variety of egg that is only available in Italy, a variety that is specially produced for pasta. Naturally, they BUILT A KITCHEN IN BOLOGNA to make the pasta, and they overnight it to Santa Monica every day.
The egg they use is truly unique, and the results is an exception, egg noodle-like Tagliatelle al Ragu. Their original bolognese is a sauce in its purest form, a tender, finely-ground minimalist mix-in, melt-in-your-mouth fatty with savory meat-oil that shines through without a single drop of cheese, milk, or cream to hide behind.
Half-moons of Ravioli di Carne come out in an oddly amusing shade of gray. Each bite is soft and tender, a creamy meat filling in a sharp and simple tomato sauce.
Their story is compelling, and the quality speaks for itself. I can't begin to wrap my brain around how they can afford their overhead, but I will pay (their very reasonable price) for any and every plate on their menu. Their pasta is very distinct, and just learning about their process in an experience in itself. Believe me, both are worth your time.
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