The best pasta in Brooklyn is the pasta someone made that day — and at Scottadito Osteria Toscana in Park Slope, our signature pastas are made by hand in our own kitchen. Since 2004, Chef Raffaele Spadavecchia's team at 788A Union Street has been rolling, cutting and filling the pappardelle, gnocchi and ravioli that put Scottadito on lists from CBS New York to The Infatuation. Here's what goes into each one, and what to order.
Why Handmade Pasta Tastes Different
Dried pasta is made to last on a shelf. Fresh pasta is made to be eaten tonight. Handmade dough is more tender, it holds sauce in its surface instead of letting it slide off, and it cooks in minutes — which is why our pastas are cooked to order, never held. It's also why Forbes featured Scottadito in a 2022 story on the passion for pasta that runs from Bari to Brooklyn.
Gnocchetti di Spinaci: Named the Best Gnocchi in NYC
Our most famous plate. These small gnocchi are made from spinach and ricotta rather than potato, so they're light instead of heavy, then finished in a sage-infused butter sauce. CBS New York included them in its roundup of the best gnocchi in NYC. If you order one pasta on your first visit, make it this one. They're also on the weekend brunch menu.
Pappardelle: Wide Ribbons Built for Ragù
Pappardelle are broad, flat ribbons of fresh pasta, and their wide surface is made to carry a slow-cooked sauce. We serve them two ways:
Pappardelle Scottadito — our house turkey ragout, rich and lighter than a beef ragù.
Pappardelle ai Funghi — wild mushroom ragout finished with truffle oil, a vegetarian plate that eats like a main course.
Our other handmade ribbon pastas follow the same idea: Tagliatelle al Brie e Speck with smoked prosciutto, arugula and truffle oil, and Fettuccine Zafferano Frutti di Mare, saffron fettuccine with lump crab, tiger shrimp, scallops and PEI mussels in a spicy saffron broth.
Ravioli: Filled by Hand
The everyday ravioli is Ravioli di Ricotta: tender pillows of fresh ricotta in San Marzano tomato sauce — simple, and the clearest test of a pasta kitchen. When the kitchen runs a special ravioli, like truffle cacio e pepe or lobster and crab, order it; specials change, so ask your server what's on tonight.
The Rest of the Pasta Menu
Alongside the handmade signatures you'll find Roman and southern Italian classics: Bucatini Carbonara and Bucatini all'Amatriciana with guanciale, Orecchiette Pugliese with broccoli rabe and sausage, Paccheri al Granchio with lump crab in vodka sauce, Spaghetti Pomodoro (add Mamma's meatballs), and Campania, organic whole-wheat fusilli with smoked salmon, ricotta and peas. Any pasta can be made with gluten-free penne — see our gluten-free and vegan guide.
Frequently Asked Questions
Is the pasta at Scottadito really homemade?
Yes. Our signature pastas — including the pappardelle, tagliatelle, fettuccine, gnocchetti and ravioli — are made by hand in our kitchen in Park Slope.
What is Scottadito's most popular pasta?
The Gnocchetti di Spinaci, spinach and ricotta gnocchi in sage butter, named among the best gnocchi in NYC by CBS New York.
Where is Scottadito, and when can I come for pasta?
Scottadito Osteria Toscana is at 788A Union Street, Brooklyn, NY 11215 in Park Slope. We serve dinner Wednesday through Sunday and brunch Saturday and Sunday, 11 am to 3:30 pm.
Book a Table for Pasta Night
Come taste the difference handmade makes. Reserve a table for dinner, Wednesday through Sunday, or call 718-636-4800. You can also see the full menu.