DiGiovanni noted that his pasta does not rely on one “base dough recipe.” Each of the shapes is made with its own mixture \u2014 all-purpose flour, durum and eggs for the tagliatelle; semolina, all-purpose and olive oil for the rigatoni; all-purpose, durum, eggs and ricotta for the cavatelli, and so on. Marinara, arrabbiata, spicy vodka, cacio e pepe and nut-free pesto all come in at $18. Add $2 for broken meatballs and “white” Bolognese or $4 for the Sunday sauce simmered with short ribs, pork sausage and veal.<\/p>\n
![\"Chef](\"https:\/\/www.newsbeep.com\/us-ny\/wp-content\/uploads\/2026\/05\/1778851511_5_image.jpeg\"\/)
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Chef Carmine DiGiovanni, left, and owner Nick Boccio at Aunt Jake’s in Huntington. Credit: Newsday\/Erica Marcus<\/p>\n
Such prices seem even more reasonable when you consider the setting: The renovated bi-level space that was formerly Leilu (2019 to 2024) has a warm elegance, a welcoming bar and a menu rounded out with creative starters ($14 to $18) and mains ($24 to $36). Also a bargain: complimentary filtered still or sparkling water.<\/p>\n
Boccio explained his pricing philosophy thusly: “I\u2019d rather be busy than empty. A busy restaurant has a better atmosphere, it\u2019s better for the customer and it\u2019s better for the staff.”<\/p>\n
His other Aunt Jake\u2019s, on Manhattan\u2019s Upper East Side, prioritizes pasta-making classes. “We have anywhere from 12 to 20 classes a week,” he said. “Private events, corporate team building \u2014 we seat the restaurant when and if we have space.” But the Huntington resident had a sense that dining, not instruction, would drive business here. “Our plan is to only hold classes Sunday through Thursday.”<\/p>\n
Classes will be held in the second-floor dining room (which can also be configured for regular service) and will cost $60. For that price you get 75 minutes of pasta-making instruction and a ball of dough to take home plus a three-course meal drawn from the regular menu.<\/p>\n
![\"Avocado-grapefruit](\"https:\/\/www.newsbeep.com\/us-ny\/wp-content\/uploads\/2026\/05\/1778851512_954_image.jpeg\"\/)
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Avocado-grapefruit salad with shaved fennel at Aunt Jake’s in Huntington. Credit: Newsday\/Erica Marcus<\/p>\n
And, speaking of that menu, DiGiovanni\u2019s non-pasta items tend to be less traditionally Italian than the pastas. Starters include an avocado-grapefruit salad with shaved fennel, pickled red onions and sesame; roasted carrots with lemon yogurt and sunflower seeds;\u00a0mussels in a Champagne-cream sauce; roast potatoes with pecorino aioli. Mains include crisp-skinned salmon with citrus gremolata and fennel salad; roasted (mostly boneless) half chicken with garlic, broccoli rabe and polenta; bone-in short rib with muffuletta relish, artichoke risotto. Desserts ($12 to $19) include a seven-layer chocolate cake whose recipe originates with Boccio\u2019s 15-year-old son, Julian.<\/p>\n
Weekend brunch ($16 to $22) offers an abbreviated pasta menu as well as honey-butter pancakes, French toast (made with house-made milk bread), a BEC using Taleggio and ciabatta plus a Fontina burger, Amalfi chicken salad and chicken Parm. Aunt Jake’s mostly Italian wine list includes a dozen selections by the glass.\u00a0<\/p>\n