Handmade pasta, Mediterranean ingredients, and the warmth of Italian hospitality — where the sun meets the sea.
Il Pastaiolo — "the pasta maker" — is exactly what the name promises. A kitchen defined by one discipline: making pasta the way it has been made in Italy for four centuries, by hand, every day, from scratch.
The dough changes with the dish. Egg dough for tagliatelle. Semolina for orecchiette. Squid ink for the black pasta. Each shape is matched to a sauce that enhances rather than competes.
The setting is South Beach. The ingredients are Mediterranean and Floridian. The philosophy is purely Italian. The result is a restaurant that doesn't need to explain itself.
All pasta is handmade daily. Shapes and sauces vary by season — current selections below.
Egg tagliatelle, slow-braised veal, white wine, cream, parmigiano reggiano
Semolina orecchiette, Florida broccoli rabe, anchovy, garlic, chili, breadcrumb
Wide egg pasta, wild mushroom, truffle, sage butter, grana padano
Rigatoni, Calabrian 'nduja, San Marzano tomato, stracciatella, fresh basil
Spaghetti, Florida Key West pink shrimp, clams, mussels, white wine, garlic
Squid ink pasta, blue crab, cherry tomato, butter, dill, lemon
Over 100 bottles selected from across Italy's wine regions — Piedmont, Tuscany, Sicily, Campania, and beyond. The list favors small producers, terroir-driven wines, and bottles that sing alongside pasta.
Nebbiolo at its most complex. A natural pairing with braised meats and aged cheese.
Crisp, mineral, and coastal. Perfect with seafood pasta and crudo.
Full-bodied and sun-drenched. The southern Italian table wine par excellence.
Bright acidity, stone fruit, volcanic mineral finish. From the hills above Naples.