{"id":240221,"date":"2026-05-22T04:30:38","date_gmt":"2026-05-22T04:30:38","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-ny\/240221\/"},"modified":"2026-05-22T04:30:38","modified_gmt":"2026-05-22T04:30:38","slug":"uovo-nomad-opens-in-new-york-city-serving-homemade-pasta-from-bologna","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-ny\/240221\/","title":{"rendered":"Uovo NoMad Opens in New York City, Serving Homemade Pasta from Bologna"},"content":{"rendered":"

\t\t\"\"Uovo NoMad opens on Thursday, May 28. Lexie Moreland<\/p>\n

There are countless restaurants that serve pasta in New York, but Uovo<\/a> should stand out when it makes its New York debut in NoMad<\/a> on Thursday, May 28.<\/p>\n

\u201cWe don\u2019t do comparisons with other restaurants because we are so unique in what we do and so specific in what we do,\u201d Uovo chef Germano Minin<\/a> tells Observer. \u201cWe do this thing day after day after day. We\u2019re quality fanatics. Our focus is on pasta only.\u201d<\/p>\n

Minin is in charge of Uovo\u2019s food in Los Angeles (where the restaurant has five locations) and New York. Uovo also has a kitchen, led by chef Pino Mastrangelo<\/a> and pasta-maker Stefania Randi<\/a>, in Bologna.<\/p>\n

Minin isn\u2019t misusing the word \u201cunique\u201d when he describes Uovo\u2019s process. Uovo, which opened its first location in Santa Monica in 2017, serves pasta that\u2019s handmade in Bologna and then shipped in a temperature-controlled compartment to the United States.\u00a0<\/p>\n

\"\"\"\"Cacio e pepe at Uovo. Lexie Moreland<\/p>\n

Uovo is also sourcing Italian ingredients like Basilicata tomatoes and 24-month-aged Parmigiano-Reggiano. With a menu that features Bolognese, Amatriciana, cacio e pepe, carbonara, arrabbiata and vongole made from time-honored recipes, Uovo\u2019s goal is to be nothing less than the most Italian restaurant you can find outside of Italy.<\/p>\n

\u201cI work on the floor and talk to people almost every day,\u201d Uovo operating partner Christian Bertolini<\/a> tells Observer. \u201cI\u2019m at Uovo six days a week, and I\u2019ve been doing this since we opened. I can tell you that I see so many Italians coming in, and they all end up being regulars. And the comments they make are about how this pasta is as good as the best places in Italy.\u201d<\/p>\n

\"\"\"\"Uovo NoMad features counter seating and separate tables. Lexie Moreland<\/p>\n

Like the Los Angeles locations, the new Uovo on West 28th Street will feature counter seating with a direct view of cooks preparing pasta. Whether you\u2019re at the counter or at a table, you can order \u00e0 la carte or choose from different tasting menus that include three pastas along with a starter and dessert. But there are no secondi at Uovo. Pasta is the main event.<\/p>\n

\u201cWhat we want to do in New York is replicate the quality, consistency and expertise that we have in L.A.,\u201d Uovo co-founder Carlo Massimini<\/a> tells Observer. \u201cWe want it to be exactly the same.\u201d<\/p>\n

\"\"\"\"Carlo and Lele Massimini recreated their mother\u2019s vongole for Uovo in New York. Lexie Moreland<\/p>\n

Uovo is about taste memories. Its Bolognese recipe is from Bologna\u2019s Antica Trattoria della Gigina<\/a> and dates back to the 1950s. Carlo and Lele Massimini, the Rome-born brothers who started Uovo with Jerry Greenberg<\/a> and Lowell Sharon<\/a>, re-created their mom\u2019s vongole for their menu.<\/p>\n

Uovo is undoubtedly a serious, precision-focused restaurant, but it\u2019s also an informal and accessible place to have dinner. There are no reservations. You can order a tasting menu for $50 or less per person, hospitality included. You are also very much encouraged to come by for a plate of pasta, a glass of Italian wine and absolutely nothing else. Uovo is about traditional, no-frills dining.<\/p>\n

\"\"\"\"Uovo\u2019s pasta is handmade in Bologna, as well as Italian ingredients like 24-month-aged Parmigiano-Reggiano. Lexie Moreland<\/p>\n

\u201cWe\u2019re old-fashioned,\u201d Lele Massimini tells Observer. \u201cWe were eating around Italy years ago and just asking ourselves why we couldn\u2019t have pasta in America that\u2019s as good as the best places in Italy. And then we just said, \u2018Well, we should do it.\u2019\u201d<\/p>\n

And if you\u2019re going to create a game-changing restaurant, you might as well strive for perfection.<\/p>\n

\u201cWe all have the same goal,\u201d Minin says. \u201cAs a chef, it\u2019s such a pleasure to be able to work with people who are like-minded. We try our pasta every single day, three, four, five, six times. We do it because we love it. And we want to make sure that every dish that our guests are going to enjoy is exactly what we want to serve.\u201d<\/p>\n

Uovo is located at 13 W. 28th St., New York, NY, 10001, and will initially be open from 5:30 p.m. to 11 p.m. Sunday-Thursday and 5:30 p.m. to 11:30 p.m. Friday-Saturday. All-day hours will follow in late June.<\/p>\n

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