This story is free to read because readers choose to support LAist. If you find value in independent local reporting, make a donation to power our newsroom today.
This is an archival story that predates current editorial management.
This archival content was written, edited, and published prior to LAist's acquisition by its current owner, Southern California Public Radio ("SCPR"). Content, such as language choice and subject matter, in archival articles therefore may not align with SCPR's current editorial standards. To learn more about those standards and why we make this distinction, please click here.
Sugarfish Co-Founder Brings Bologna's Red-Yolked Egg Pasta To Santa Monica
Photo via Uovo/Facebook
Los Angeles' backlash to "gluten-freeism" pasta resurgence is alive and well with the debut of Uovo—the new pasta bar from founding Sugarfish partner Lele Massimini.
Rooting itself in Bologna's tradition of pasta making, Uovo ships its pasta nightly from the mother country. Why? Red yolked eggs. Widely unavailable in the states (it contains the blood of the chicken), the eggs are the secret of generations of sfogline (Italy's legendary female pasta makers). They're the reason why Lele and Carlo Massimini, along with Lowell Sharon, opened their kitchen in Bologna (from which the pasta is shipped).
The pastas are mainly tonnarelli (a handmade spaghetti noodle) and tagliatelle (a flat noodle), with sauces like Cacio e Pepe (pecorino cheese and black pepper), alle Vongole (clam sauce), and all’Amatriciana (tomato and pork cheek) made fresh to serve in Santa Monica. While the pastas are made in Italy, the sauces are prepared locally in Santa Monica.
Unlike fellow newcomers Rossoblu and Felix, Uovo aligns itself to the more casual end of the Italian restaurant spectrum (think Cosa Buona) with dishes topping out at $16. Seating lines a large bar, with a few tables in the front and back.
Uovo will have its official opening on Tuesday, with hours running daily from 11:30 a.m. to 10 p.m.
Uovo is located at 1320 2nd Street in Santa Monica. (310) 425-0064.
Sponsored message
H/T: Eater LA
You come to LAist because you want independent reporting and trustworthy local information. Our newsroom doesn’t answer to shareholders looking to turn a profit. Instead, we answer to you and our connected community. We are free to tell the full truth, to hold power to account without fear or favor, and to follow facts wherever they lead. Our only loyalty is to our audiences and our mission: to inform, engage, and strengthen our community.
Right now, LAist has lost $1.7M in annual funding due to Congress clawing back money already approved. The support we receive from readers like you will determine how fully our newsroom can continue informing, serving, and strengthening Southern California.
If this story helped you today, please become a monthly member today to help sustain this mission. It just takes 1 minute to donate below.
Your tax-deductible donation keeps LAist independent and accessible to everyone.
Right now, LAist has lost $1.7M in annual funding due to Congress clawing back money already approved. The support we receive from readers like you will determine how fully our newsroom can continue informing, serving, and strengthening Southern California.
If this story helped you today, please become a monthly member today to help sustain this mission. It just takes 1 minute to donate below.
Your tax-deductible donation keeps LAist independent and accessible to everyone.
Senior Vice President News, Editor in Chief
