Nives
Top-down: a mound of white flour with a well in its centre on a beech pasta board, four brown eggs beside it, a long rolling pin along the top edge, on a green painted table.

NivesTonight's pasta, made this afternoon on this board.

A pasta room in Leeds. Every shape on the menu is rolled and cut by hand in the front window, the same day you eat it.

Book a table Which shape, which sauce
  1. aTipo 00 flour, 400 grams
  2. bThe well
  3. cFour eggs
The same board: four yolks floating in egg white inside the flour well, four empty eggshells beside it.

Four eggs into the well.

A fork works the yolks into the flour a little wall at a time, until the well gives way and it all turns shaggy.

  1. aYolks, deep orange
  2. bThe shells, kept for the compost
The same board: one smooth ball of pale yellow pasta dough with a few crumbs and flour around it.

Ten minutes under the heel of the hand.

Kneaded until it is smooth, then rested under a cloth for half an hour, so it rolls out without fighting back.

  1. aThe dough, rested
  2. bWhat the scraper gathers up
The same board: a large, thin, translucent golden sheet of rolled pasta covering most of it.

Rolled until you can see the grain through it.

One long pin and no machine. Rolling on wood leaves the sheet a little rough, and rough is what holds a sauce.

  1. aThe sheet, thin as paper
  2. bThe pin, eighty centimetres of beech
The same board: four loose nests of hand-cut tagliatelle in a row, the last folded strip of sheet with ribbons sliced from it, and a chef's knife.

Folded, then cut by eye.

Eight millimetres, more or less. No two ribbons come out quite the same, and that is how you can tell.

  1. aTagliatelle, nested while soft
  2. bThe last of the sheet
  3. cThe knife
The same board: a plate of tagliatelle with meat ragù and grated Parmigiano, and one nest of uncooked tagliatelle beside it.

On your plate by eight.

Tagliatelle with a ragù of beef and pork that has been on the stove since the morning, and a snow of Parmigiano.

Book a table Tonight's menu
  1. aTagliatelle al ragù
  2. bTomorrow's first nest

Every sauce has a shape that holds it.

Pick what you feel like eating and we will show you the shape it belongs on, and why. Or start from the shape.

Start from

    Tav. I

    Tagliatelle

      Tonight's pasta.

      Written up at four o'clock.

      Sample menu and prices for a concept site. Every pasta is made the same day, so when a shape runs out, it is gone until tomorrow.

      Pasta

        To start and to finish

        • Focaccia from the morning bakeOlive oil, rosemary, flaky salt
          £5
        • BurrataRoast squash, brown butter crumbs, sage
          £11
        • TiramisùMade in the dish, served with a spoon
          £8
        • Olive oil cakePoached quince, crème fraîche
          £7
        At dusk, through a green-framed shop window, a pasta maker in a white apron rolls a huge golden sheet on a long beech board, with nests of tagliatelle beside her and diners behind.

        Watch the pasta room.

        The board runs the length of the front window. Stop on the pavement any afternoon and see tonight's shapes being made.

        On the board now: the first sheets for tagliatelle.

          Pasta room hours Tuesday to Sunday. The times are a sample schedule for a concept site, read against the time in Leeds.

          Book a table at the board.

          Four stools at the window face the board, for anyone who wants to watch the last sheets of the night being cut. Ask for them when you book.

          Guests
          2
          Date
          Time

          Availability shown here is sample data. Concept site: nothing is sent.

          Concept by Invisio Solutions