Hand-rolled egg-yolk pasta with seasonal fillings or sauces, made daily from soft wheat and local eggs. Set the Dallas Italian cooking standard at Nonna on Lomo Alto since 1999.

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.

Where to eat Nonna's fresh pasta in Dallas

2 editor picks for Nonna's fresh pasta in Dallas, ranked by editorial score. All Dallas signature dishes · Nonna's fresh pasta across every city.

  • Lucia

    Order House-cured salumi board; foie gras-stuffed prunes; housemade cacio e pepe.

    Chef David Uygur's chef-owned Italian in Bishop Arts, where the pasta is made daily and every salumi is hand-cured.

    DetailsReserveDirections

  • Nonna

    Order Wood-burning oven white clam pizza; ravioli of Maine lobster.

    A Michelin-listed Highland Park Italian with a wood-burning oven producing some of the city's best pizza and a pasta programme that keeps the room full.

    DetailsReserveDirections

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Dallas Margs, Wine & Foodie Experience

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Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.

Make it at home

Serves 41 hr 30 minIntermediate

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.

Editor tip. 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.

Common allergens: Gluten, Eggs.