FRESCA OGNI MATTINA
Fresh Pasta,
Every Day
Nine varieties of fresh pasta and six housemade sauces, made from scratch every morning in our kitchen with organic durum wheat semola. Take them home and cook a Sardinian dinner in minutes.
Named one of Yelp’s Top 100 Pasta Places in the U.S. — 2026.
9 VARIETIES
La Pasta
Four traditional Sardinian shapes made with just flour, water, and salt — plus five egg pastas for richer dishes. All made fresh every morning, all $9.50 per pound.
Malloreddus
Organic durum wheat flour, water, salt.
Fregula
Organic durum wheat flour, water, salt.
Busa
Organic durum wheat flour, water, salt.
Alisanzas
Organic durum wheat flour, water, salt.
Pappardelle
Organic durum wheat flour, eggs, water, salt.
Tagliatelle
Organic durum wheat flour, eggs, water, salt.
Riccioli
Organic durum wheat flour, eggs, water, salt.
Ricotta Cavatelli
Organic durum wheat flour, ricotta, eggs, water, salt.
Bigoli
Organic durum wheat flour, water, salt.
SUGHI DELLA CASA
Housemade Sauces
Pair any fresh pasta with one of our six housemade sauces. Made in-house with the same care as everything on our menu.
Ragù Misto
$14.50Beef, pork, tomato, onions, carrots, celery, bay leaves, salt, extra virgin olive oil.
Sugo alla Campidanese
$12.50Pork sausage, fresh tomato, saffron.
SardinianRagù di Manzo
$12.50Beef, tomato, onions, carrots, celery, bay leaves, salt, extra virgin olive oil.
Crema di Parmigiano
$12.50Heavy cream, parmesan and pecorino cheese.
Sugo Rosa
$10.50Tomato, heavy cream, onions, salt, extra virgin olive oil.
Sugo al Pomodoro
$9.50Fresh tomato, basil.
DALLA NOSTRA CUCINA
How to Pair It
Not sure where to start? These are our kitchen’s go-to combinations — each one a dish we serve in the restaurant, ready for your kitchen.
Serves 2–3 per pound of pasta
The classic Sardinian pairing. Sausage and saffron with the ridged pasta that catches every drop of sauce.
- Bring a large pot of salted water to a rolling boil.
- Cook malloreddus for 4–5 minutes until they float, then drain.
- Warm the Campidanese sauce in a pan, toss in the pasta, and serve with a dusting of pecorino.
Serves 2–3 per pound of pasta
Wide ribbons made for a slow-cooked meat sauce. Sunday dinner in under 10 minutes.
- Bring a large pot of salted water to a rolling boil.
- Cook tagliatelle for 6 minutes until tender, then drain — save a splash of pasta water.
- Warm the Ragù Misto in a wide pan, add the pasta and a spoonful of pasta water, toss until coated.
Serves 2–3 per pound of pasta
Rich, simple, elegant. The egg pasta and cream sauce need nothing else.
- Bring a large pot of salted water to a rolling boil.
- Cook pappardelle for 6 minutes until silky, then drain — save a splash of pasta water.
- Gently warm the Crema di Parmigiano, fold in the pasta with a little pasta water, and serve immediately.
Serves 2–3 per pound of pasta
The fastest weeknight dinner. Three minutes to cook, fresh tomato and basil.
- Bring a large pot of salted water to a rolling boil.
- Cook riccioli for 3 minutes until just tender, then drain.
- Warm the Sugo al Pomodoro, toss in the pasta, and finish with fresh basil and a drizzle of olive oil.
PORTALO A CASA
From Our Kitchen to Yours
Choose
Pick your pasta and sauce. Mix and match any combination, or try our recommended pairings above.
Pick Up
Order online or stop in during regular hours. We’ll have your fresh pasta ready, packaged for your kitchen.
Cook
Boil salted water, cook 3–9 minutes depending on the shape, toss with sauce. Dinner in minutes.
UPPER WEST SIDE
Where to Find Us
COMMON QUESTIONS
Everything You Need to Know
Yes. We make 9 varieties of fresh pasta from scratch every morning and sell them at $9.50 per pound for you to cook at home. We also have 6 housemade sauces ranging from $9.50 to $14.50. Just stop in during regular hours or order online for pickup.
We make 9 varieties: Malloreddus, Fregula, Busa, and Alisanzas (traditional Sardinian shapes made with organic durum wheat flour and water); Bigoli (also organic durum wheat flour and water, no egg); and Pappardelle, Tagliatelle, Riccioli, and Ricotta Cavatelli (made with eggs). All are made fresh every morning.
Between 3 and 9 minutes depending on the shape. Riccioli is the fastest at 3 minutes. Bigoli takes the longest at 9 minutes. Most varieties cook in 4–6 minutes. We include cooking instructions with every order.
For a main course, about half a pound (8 oz) per person. For a side or lighter serving, a quarter pound (4 oz) is plenty. At $9.50 per pound, feeding four people a fresh pasta dinner costs under $20 for the pasta alone.
Yes. We make 6 housemade sauces: Ragù Misto ($14.50), Sugo alla Campidanese ($12.50), Ragù di Manzo ($12.50), Crema di Parmigiano ($12.50), Sugo Rosa ($10.50), and Sugo al Pomodoro ($9.50). Buy them with or without pasta.
No. Our fresh pasta is made with organic durum wheat flour and is not gluten-free. In the restaurant, a gluten-free pasta is available on request for a $2 surcharge. It is the one pasta on our menu that we do not make ourselves, and because every pasta is cooked in the same kitchen we cannot guarantee against cross-contamination. Please tell us about any allergy when you order.
Yes. Place your order through our online ordering page and pick it up at 886 Amsterdam Avenue during regular hours (daily 12:00pm–9:30pm).
Fresh pasta is best cooked the day you buy it. If you need to store it, keep it in the refrigerator and use within 2 days, or freeze it for up to 2 weeks. Cook from frozen without thawing — just add a minute to the cooking time.
Fresh Sardinian Pasta on the Upper West Side
At Arco Cafe, our fresh pasta is made from scratch, every morning. In October 2026, Yelp named Arco Cafe one of the Top 100 Pasta Places in the United States, the only Upper West Side restaurant on the list. Our kitchen mixes organic durum wheat semola and water — and eggs, for the richer shapes — into nine varieties of fresh pasta — from traditional Sardinian shapes like malloreddus, fregula, busa, and alisanzas to egg pastas like pappardelle, tagliatelle, and riccioli. These are the same pastas we serve in the restaurant, available for you to take home and cook in your own kitchen.
Our six housemade sauces — from a slow-cooked ragù misto to a simple sugo al pomodoro — are made to pair with any of our fresh pastas. A complete dinner for four (2 pounds of pasta and a sauce) costs between $29 and $33, ready in under 10 minutes. It’s the easiest way to bring a Sardinian kitchen into your home.
Arco Cafe is at 886 Amsterdam Avenue on Manhattan’s Upper West Side, between 103rd and 104th Streets. We’re open daily from 12:00pm to 9:30pm. Browse our full restaurant menu, order online for pickup, or get directions. To learn more about our family and our island, read our story.