Cover Story

Pastaio

Handmade, locally sourced pasta bring a taste of Italy to the West Side

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For chef and owner Adam Baffoni, Italian cooking is an inherited pastime. Growing up on an Italian-run poultry farm, Adam’s early involvement in the local food scene and farming industry has shaped the way he’s approached his latest West Side venture, Pastaio. Since opening its doors in May, Pastaio has been making customers feel right at home with new American cuisine that is heavily inspired by Italian flavors. But this isn’t the typical meal you’d get at your Nonnie’s house. Pastaio sources fresh seasonal ingredients from sustainable New England farms and treats each ingredient with careful attention to detail. The results are sublime flavors and meticulously crafted dishes presented in a refined manner. Choose from sumptuous summertime options like the Point Judith black sea bass with orzo salad and roasted red pepper aioli or the strozzapretti with sweet corn crema. As evidenced by the name, one of the restaurant’s main focuses is pasta, which is handmade in-house each day. And what’s a pasta dish without wine? With a truly impressive wine list that features interesting natural and organic options along with classic selections, there’s something for every palate. Visit and you’ll find a charmingly casual vibe in the dining area, fitting for all occasions from a low-key evening to a romantic date.