At Marinelli’s, our Italian restaurant, we make a variety of pasta daily for our guests to enjoy. So, how exactly do we make fresh pasta? The ingredients list is quite short. Only three ingredients are needed – flour, eggs, and a bit of salt if you prefer. The debate among culinary professionals rests on the number of eggs, egg whites, or just egg yolks. “The recipe that we use at Marinelli’s is egg yolk only, which I feel gives the pasta a nice color and great texture,” says Chef Mark, Assistant Room Chef in Marinelli’s.

In the traditional manner, after the flour is sifted, a mound is made with the flour and the inside flattened into a bowl shape. Eggs would then be broken into the “bowl.” The eggs are carefully beaten, gradually adding more and more flour from the rim of the “bowl” until it’s completely combined and the dough is a smooth texture. Next the dough is kneaded for as much as 15 minutes before being rolled and cut.

According to Chef Mark, the technique used by our culinary team to cut the pasta depends upon the pasta shape itself. Both the gnocchi and cavatelli are rolled out by hand; however, only the gnocchi is hand cut. Our cavatelli is run through a special machine to give it its special shape. (For inquiring minds, cavatelli is small, shell-like shaped pasta which is curved inwards and gnocchi is an Italian potato base dumpling.)

At Marinelli’s, we make our Ricotta Gnocchi, Cavatelli Amatriciana, Wild Mushroom Tortelloni, and Four Cheese Ravioli in house daily or every other day, depending upon demand. For our stuffed pastas, we make the fillings in-house and then proceed to stuff the pasta that we also make fresh daily in-house. In addition, our Lasagna utilizes the same pasta that we use for our stuffed pastas. With the many different shapes pasta takes on, it is no wonder that making it has become an art form.

If you don’t have the time to make your own pasta, we encourage you to come down and try some of ours. Marinelli’s serves homemade pasta from rigatoni to ravioli, not to mention the tasty entrees above, daily starting at 5 pm.

Pizza

We can never get enough pizza, this Italian-American staple is sure to please. The new variety on Marinelli's menu features unique options like the Pizza Carne. This pie perfect for meat-lovers has sopressata (an Italian cured dry salami), prosciutto, pepperoni, plum tomatoes and mozzarella. For a more traditional choice try the Bianca, this white pizza has mozzarella, mushrooms, arugula, prosciutto, shaved parmigiano-reggiano and (our personal favorite) truffle oil.

Pesce

Pesce, which translates to fish, is a staple in Italian cooking. Marinelli's offers an assortment of four different fish including Alaskan Halibut, Pacific Salmon, Chilean Seabass and Pacific Snapper. Each fish dish can be ordered grilled or pan seared and is accompanied with orzo pasta, fennel, olives, oven dried tomatoes, asparagus, EVOO and lemon.

Pasta

There's nothing like a classic pasta dish, especially with fresh, homemade noodles. Marinelli's menu features many traditional dishes and all of their pasta noodles are made fresh in our own kitchens. You won't want to miss their Fettuccini Carbonara, which has bacon, egg, parmigiano-reggiano, cream and sweet peas. The Capellini with shrimp, garlic, fresh tomato and white wine is a great option as well.

These and many more dishes are on Marinelli's menu. There are even new dessert selections as well as a vegetarian section on the menu.

The Marinelli's atmosphere still features intimate booths and tables with views of our outdoor pool piazza. During the warmer months, al fresco dining is available on Marinelli's terrace. The restaurant also has a 20-seat private dining room that overlooks the piazza, which is perfect for celebrations. Stop in and sample some of their new Italian fare daily from 4pm-10pm.