Uovo - Marina Del Rey

If you're going to make a good pasta, you really have to commit. 

And no one commits like Uovo. Their pasta is as authentically Italian as possible, handmade and hand-cut by Italian chefs in Italia itself. The result is a ropy, yellow al dente spaghetti with a distinct flavor of a sweet-not-sulfurous local egg. Amatriciana adheres to a glutinous surface, a smooth sauce of tart tomato that has a sun-kissed finish. It doesn't look like much, but those juicy little lardons will linger. 

At least one pasta is a must, but the apps are not to be overlooked. The Yellowtail Crudo is buttery-fresh, with stunning slices of the pink stuff, topped with a citrus oil and a bite of Fresno chili.

Buttuta di Carne is a wagyu tartare slick with olive oil. Lemon and a nutty parmigiano makes the flavors pop, a standout side for sure. 

Not wanting a mind-blowing meal? Steer clear of Uovo. The care and attention they give to every bit of every dish makes for a memorable menu, and I don't think they're capable of anything mediocre!

Uovo - Santa Monica

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.