Take A Tour of Chef Ryan Schmidtberger's Pastas

At John McDonald & Ryan Schmidtberger's Hancock St restaurant, there's no messing around when it comes to pasta. Fresh pasta making is without a doubt an art and Chef Ryan has clearly mastered it. Ryan makes his specialty pastas in-house daily, drying it for 24 hours to ensure the perfect texture and constantly playing with fun new shapes and techniques. From Squid Ink pasta to Whole Wheat Mafaldine, Spinach Radiatore, Beet Fusilli and stuffed pasta specials, it's no secret that the star of the show at any Hancock meal will be the pastas. 

SQUID INK LINGUINE

sautéed calamari, golden garlic & chili, sea beans

DUCK BOLOGNESE & WHOLE WHEAT MAFALDINE

shiitake mushrooms, rosemary manchego

CAMPANELLE & ITALIAN SAUSAGE

sautéed cherry tomatoes, burrata, shaved fennel, chili flakes

ADULT KID’S PASTA

lumache shells, 2 yr aged parmesan, house cultured butter