Dinner at UOVO: Handmade Pasta, Good Company, and a Tiny Tragedy

There are few things in life better than good food and great company, and my recent dinner at UOVO with Pam and the fam was a perfect example. When carbs, conversation, and a bottle of wine come together, you know it's going to be a solid night. 🍷🍝

The Secret Behind UOVO’s Pasta

UOVO takes pasta seriously—like, handmade-in-Italy seriously. Unlike most restaurants that use extruded pasta (where dough is pushed through a machine), UOVO’s pasta is made the traditional way in Bologna, Italy, by "sfogline"—the skilled artisans who have been rolling and cutting fresh pasta for generations. It’s then flown to the U.S. daily, maintaining the kind of freshness that sets it apart from anything you’d typically find outside of Italy.

And here’s where it gets even more interesting: They use a special type of egg that’s only available in Italy, specifically produced for pasta-making. That little detail alone makes all the difference, creating a richer, silkier noodle that serves as the perfect foundation for their classic Italian dishes.

In other words, this isn’t your average bowl of spaghetti—this is pasta on a whole different level. ❤️

The Only Downside? No Free Bread Basket.

Now, I like to keep things positive, but I have to mention the one (tiny but heartbreaking) flaw in an otherwise perfect experience: no complimentary bread basket. I know, I know. A small detail, but let’s be honest—there’s something magical about tearing into warm, crusty bread while waiting for your meal. Alas, UOVO does not indulge us in this simple pleasure, and I am still in mourning. 🥖💔

What We Ate (Before It Disappeared in Seconds)

I should have taken a photo of everyone’s meal, but hunger won the battle. However, I did manage to capture a few highlights before we devoured everything:

🍽️ Battuta di Carne - This hand-cut 100% grass-fed wagyu beef tartare was as luxurious as it sounds. Drizzled with olive oil, brightened with lemon, and topped with 24-month aged Parmigiano-Reggiano, it was the kind of dish that makes you feel fancy just by ordering it.

Battuta di Carne

🧀 Cacio e Pepe - A classic done right. Handmade tonnarelli tossed with Pecorino Romano DOP and a special blend of imported black pepper. Simple, elegant, and executed to perfection. Bonus fun fact: This dish was crafted in collaboration with Danilo from Trattoria da Danilo, which means it comes with some serious Roman street cred.

Cacio e Pepe

🍝 Ragú - If you love a good Bolognese, this is the one. Made using the original 1950s recipe from Antica Trattoria della Gigina, it sticks to tradition: no cheese, no milk, no cream—just slow-cooked beef and pork in a rich, flavorful sauce. Pure comfort in a bowl.

Ragú

Wine Makes Everything Better

Of course, no Italian meal is complete without a bottle of wine, so we made sure to balance out all those carbs with a good pour (because health, obviously). 🍷💃

Final Verdict

Would I go back to UOVO? Absolutely.
Would I still be sad about the missing bread? Also yes.

But when the pasta is this good, I suppose I can let it slide. Maybe.