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Welcome to Il Laboratorio Della Pasta

Il Laboratorio Della Pasta, created by father-son duo, Victor and Jake Rallo is the newest culinary adventure home to Birravino! Open daily, come see masters at work, hand crafting all of your favorite pasta shapes. Stay tuned for private pasta making classes, limited partnerships, and more, as we continue to innovate and create delicious pasta experiences.


The essence of simplicity - water & flour, sometimes egg.


Jake Rallo is a graduate from Cornell's School of Hotel Administration where he studied business, food, and wine. 

Growing up in the restaurant industry alongside his father, Jake learned the ins and outs of hospitality from a young age. His passion lies within his blood. Through family trips to Italy, his love for the country's culinary culture was ignited. From Italian chefs to wine producers, Jake has gained in-depth knowledge about the country's vibrant food and drink scene.

Through exploring Italy, Jake sought to learn more about pasta and wine. Culinary gems that are woven throughout the rich tapestry of Italian history and culture.

With a deep understanding of hospitality and a keen eye for productivity, Jake has desires to create spaces where people can come together and enjoy top-notch food and service. He believes that the future of the world lies in creating magic for others through hospitality.


The origins of pasta can be traced back to the ancient Etruscans who lived in central Italy around 400 BC. They made a dish called "lagane", which was a flat pasta made from wheat and water.

Later, during the Roman Empire, pasta became a popular food among the aristocracy. They enjoyed it in various forms, including lasagna, ravioli, and cannelloni.

However, it wasn't until the 14th century that pasta became a widespread food in Italy. At this time, the city of Naples became a center of pasta production, and the first known recipe for pasta with tomato sauce appeared.

Over the centuries, different regions of Italy developed their own unique pasta shapes and sauces. For example, in the north, they prefer using butter, cream, and cheese-based sauces, while in the south, they use more tomato-based sauces.

Today, Italian pasta is enjoyed all over the world, and there are over 300 different shapes of pasta. Italian restaurants worldwide offer a wide variety of pasta dishes, from classic spaghetti and meatballs to more exotic varieties like squid ink pasta and truffle ravioli.

The art of making pasta remains an essential part of Italian culture, and it is still made by hand in many small villages across Italy. Whether enjoyed as a simple meal or as part of an elaborate feast, Italian pasta is a timeless cuisine that continues to bring people together.

Pasta Shapes


These thick, tube-shaped noodles are a favorite in Italian cuisine, with their ridges and ample size making them perfect for holding onto thick and hearty sauces. Find Rigatoni across our entire menu featured in the Eggplant Parmigiana, Chicken Parmigiana, Spicy Vodka, and Rigatoni Pomodoro.


With their long, ribbon-like shape and delicate ruffled edges, malfadine is a pasta shape that is equal parts delicate and majestic. These "little queens" of Italian pasta are perfect for lighter sauces and seafood dishes, with their flat surface catching and holding onto every drop of sauce. Interested in trying Malfadine? Look no further to our famous Malfadine Bolognese!


The classic of Italian pasta, spaghetti's long and slender shape has made it a household name around the world. Perfectly cooked to a toothsome texture, this versatile pasta is a perfect pairing for everything from simple olive oil and garlic to meaty ragù.


Resembling little ears, orecchiette are a unique pasta shape that's widely popular in southern Italy. With its distinct shape and texture, this pasta is perfect for catching chunks of meat and vegetables in a hearty ragù. Sausage and Broccoli Rabe with Orecchiette is a longtime fan favorite, and it does not disappoint on our menu!


Made with our 30 yolk pasta dough, pappardelle features a broad, flat shape. Many say that pappardelle is the ultimate comfort food in pasta form. Perfectly suited for heartier sauces and stews, these noodles are a must-try for anyone looking for a truly satisfying pasta dish.


Fettuccine is a classic pasta shape that originated in Italy, particularly in Emilia-Romagna and Tuscany. It is a long and flat noodle, similar to tagliatelle but slightly wider, and is made from egg-based pasta dough. Fettuccine is commonly associated with rich sauces like Bolognese sauce and is used in traditional dishes such as pasta al ragù. It is widely enjoyed in many regions of Italy and beyond, known for its indulgent and flavorful pasta dishes.


These tender, bite-sized pasta pockets are filled with a wide variety of fillings, from savory cheese and spinach to rich meat and mushroom combinations. Whether boiled or baked, ravioli is a perfect showcase of the versatility of Italian pasta. On our menu, try the Mezzaluna - hand made moon shaped ravioli stuffed with mint, pea, and ricotta.


Made from potatoes, ricotta, or semolina flour, gnocchi is a tender and pillowy pasta shape that's perfect for sopping up rich and savory sauces. With their unique texture and flavor, these little dumplings are a true delight for any pasta lover. Find them on our menu with Pomodoro sauce and Mozzarella cheese.


Torchio pasta, or "little torches" in Italian, is a fun and twisted pasta shape that resembles tiny screws. With its ridged surface and firm texture, torchio pasta is perfect for holding onto sauces, making each bite burst with flavor. Whether used in classic Italian dishes or creative recipes, this unique pasta shape adds visual interest and texture to meals, delighting pasta lovers with its playful appearance and delicious taste!


Cavatelli is a type of pasta that originated in Southern Italy. The word "cavatelli" translates to "little hollows," which refers to the unique shape of the pasta. Traditionally made with just flour and water, the dough is rolled out and cut into small pieces, which are then pressed with a finger or thumb to create a concave shape. This pasta is often served with a variety of sauces, including tomato-based sauces, pesto, and meat sauces.


Caserecce is a type of pasta that originates from Sicily, Italy. The word "caserecce" means "homemade" in Italian, and it is named as such because it is traditionally made by hand. This pasta has a unique shape that is similar to a twisted and rolled-up tube, with a rough texture on the surface that helps it hold onto sauces. Due to its shape, caserecce is perfect for thick, chunky sauces like ragù, as well as pesto and other vegetable-based sauces.

Spaghetti Nere

Spaghetti Nere, also known as black spaghetti, is a type of pasta that is colored with squid ink. This gives the pasta a unique, dark color that can range from deep purple to black. Squid ink not only adds color, but also imparts a subtle briny flavor to the pasta. Spaghetti Nere is often served with seafood dishes, such as clams or shrimp, as the flavors of the squid ink and seafood complement each other well. It can also be served with simple sauces, such as garlic and olive oil, to allow the flavor and color of the pasta to shine.