History

Julian Barsotti opened Nonna on Lomo Alto Drive in 1999 as a straightforward Tuscan trattoria. Since 1999, the restaurant has become the Dallas benchmark for Italian pasta: the tagliatelle with short rib ragu and the seasonal ravioli have appeared on best-dish lists across the decades. The commitment to daily-made pasta from scratch distinguishes Nonna from the region's other Italian operators.

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Common allergens: Gluten, Eggs

Make it at home

Yield 4Hands-on 45 minTotal 1 hr 30 minDifficulty Intermediate

Ingredients

  • 250g 00 flour
  • 4 large egg yolks
  • 1 whole egg
  • 1 tsp extra-virgin olive oil
  • Pinch fine sea salt
  • Semolina for dusting

Method

  1. Mound the flour on a work surface. Make a well; add yolks, whole egg, oil, and salt.
  2. Use a fork to beat the eggs in the well, slowly incorporating flour from the inside edge.
  3. When the dough is shaggy, knead by hand for 8-10 minutes until smooth and elastic. Wrap in plastic and rest at room temperature 30 minutes.
  4. Divide into 4 portions. Roll through a pasta machine, starting at the widest setting, fold, and repeat 5 times. Then reduce the setting progressively until the sheet is 1-2mm thick.
  5. Cut into desired shape: tagliatelle (5mm strips), pappardelle (20mm strips), or fill for ravioli.
  6. Cook in heavily salted boiling water 1-2 minutes until al dente.

Tip from the editors. The 30-minute rest is not optional: skipping it makes the gluten snap back when you roll. After resting the dough is extensible and does not tear.

Where to eat nonna's fresh pasta

Nonna's fresh pasta in Dallas

Nonna ★ 4.4

$$$$ Tasting $60-$100 per personItalian

A Michelin-listed Highland Park Italian with a wood-burning oven that produces the city's most reliably excellent pizza and a pasta programme.

Book1-2 weeks ahead

TipThe Friday lunch menu is available and far less competitive to book than dinner. The white clam pizza is non-negotiable.

Directions Book

Lucia ★ 4.6

$$$ $$$ItalianBishop Arts

Michelin Bib Gourmand Italian restaurant with one of the city's best Italian wine lists, chosen to match handmade pasta and seasonal secondi.

OrderBy-the-glass Barolo or Barbaresco pairing with hand-rolled pasta; grappa finish

TipReserve the four-top in the back corner for a full evening. The wine program is as strong as the food; ask for the off-menu producer bottles.

Directions Book

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