It’s already been one year since Rana Pastificio & Cucina began to spread the gospel of fresh pasta to hungry New Yorkers. At first glance, the restaurant located on the ninth avenue entrance of Chelsea Market, may seem like a pasta wonderland of sorts with original pasta machines scattered throughout, a collection of graters from flea market from all over Italy hovering over the bar, Rana’s old red motorbike he used for deliveries. But behind all the paraphernalia there’s an air of authenticity. It’s a joyful celebration of one man’s life and passion, and the energy you feel there is contagious.
The owner is 75-year-old Giovanni Rana from Verona, Italy, who started his career in food as a young bread maker. He realized that Italian women were too busy to make fresh pasta from scratch, so he pounced on the opportunity and started making fresh ravioli. His first two flavors were meat and spinach with ricotta. Now his namesake restaurant brings us 85 different varieties of fresh pastas, some in unusual flavors like beet, squid ink, and tiramisu that one can eat on premises or purchase from the counter to cook at home. more »