Zero Zero Handmade Pasta

Zero Zero Handmade Pasta We blend traditional pasta-making with the Midwest's finest local ingredients.

Our pasta, made with stone-milled flour and local eggs, brings the authentic taste of Italy straight to your home kitchen.

We’re looking for a dishwasher to join our team this summer! Evening and weekend availability required.Interested in app...
06/16/2026

We’re looking for a dishwasher to join our team this summer! Evening and weekend availability required.

Interested in applying? Send us your resume and a brief cover letter to [email protected]

06/10/2026

How to make gricia.

Four ingredients. Guanciale, Pecorino Romano, Tellicherry black pepper, and pasta water. No egg to lean on, no tomato to hide behind. Just fat, cheese, and a little patience. This is the dish that came before carbonara and amatriciana, and it is the one that teaches you the most. Find it with chitarra on the menu now.

The technique is everything:

Render the guanciale low and slow until the fat turns to gold. The window between perfectly rendered and bitter is narrow, so do not rush it.
Bloom the black pepper right in that rendered fat for a few seconds. It wakes the whole pan up.
Build the sauce with starchy pasta water. At home, we cook in less water so the starch concentrates, which is what lets the sauce go glossy and cling instead of pooling.
Add the Pecorino with the heat off. This is the step people skip. If the pan is too hot the cheese seizes and clumps. Good luck!

What is the difference between carbonara and gricia?Rome has four iconic pasta dishes: cacio e pepe, amatriciana, carbon...
06/08/2026

What is the difference between carbonara and gricia?

Rome has four iconic pasta dishes: cacio e pepe, amatriciana, carbonara, and gricia. Most people can name the first three. Gricia is the one worth seeking out.

Same imported Italian guanciale, same sharp Pecorino Romano, same toasted Tellicherry black pepper. What gricia doesn’t have is egg. You can also think of it as cacio e pepe plus rendered guanciale. Either way, it’s one of my absolute favorites because its simplicity lets the ingredients shine.

Which do you prefer?

Fresh off a week in Tuscany, our heads are full of ideas. We spent time in Montalcino and Gaiole, sitting with winemaker...
06/05/2026

Fresh off a week in Tuscany, our heads are full of ideas. We spent time in Montalcino and Gaiole, sitting with winemakers, walking the vineyards, and eating ragù the way it is meant to be eaten.

Bolognese takes its name from Bologna, but you find a version of it all over Tuscany. Slow-cooked, rich, built on patience. We wanted ours to honor both: the authenticity of a Tuscan ragù and the tradition of Bologna that started it all.

A lot of our ideas come from travel like this. We taste something that stops us in our tracks, then find a way to recreate it for you.

You can find our bolognese at the farmers markets or in the shop! Choose your extruded pasta shape, salt your water, finish your sauce with plenty of butter and pasta water, and dinner is done.

📸

Our front of house crew is growing, and we have an opening for a server/bartender who thrives in an energetic, fast-pace...
05/03/2026

Our front of house crew is growing, and we have an opening for a server/bartender who thrives in an energetic, fast-paced setting. This role is a great fit for someone with previous hospitality experience who loves working in an intimate, small-team environment. We are looking for someone with reliable evening and weekend availability to help us provide great service to our guests.

A full job description is available on our website. To apply, please send an email with a brief cover letter to [email protected]

Join us for our next wine dinner on Saturday, May 23rd! We’re excited to partner with our friend, Mark O’Connell, from ...
05/01/2026

Join us for our next wine dinner on Saturday, May 23rd! We’re excited to partner with our friend, Mark O’Connell, from for this incredible evening.

It’s a special opportunity to share these exceptional Burgundy wines alongside a curated multi-course menu. Visit the link in our bio (or our website) for more information and reservations. We look forward to hosting you!

We’re looking for someone to join our pasta + prep team! If you enjoy good food, hospitality, and working in a small, cl...
04/17/2026

We’re looking for someone to join our pasta + prep team! If you enjoy good food, hospitality, and working in a small, close knit team, you might be a great fit.

2 years of professional kitchen experience is required.

Send your resume and a brief cover letter to [email protected]

For more info + full job description, visit zerozeropastakc.com/pasta-maker

The Spring menu has arrived 👀 Featuring some fresh updates and the return of your favorites. Pictured is our Chitarra al...
04/08/2026

The Spring menu has arrived 👀 Featuring some fresh updates and the return of your favorites. Pictured is our Chitarra alla Gricia 🍝 we have a few reservations available on the patio! Swing by and check out our new menu!

After a lot of thought, we’ve decided it’s time to retire our crowd favorite Lumache alla Norcina.We know…this one hurts...
04/01/2026

After a lot of thought, we’ve decided it’s time to retire our crowd favorite Lumache alla Norcina.

We know…this one hurts.

…

April Fools! We could never!

Made with Italian sausage, this dish is here to stay.

03/27/2026

amaro date cake is new on the menu! A sticky amaro toffee gets glazed over the cake. Served with ice cream and house made Italian almond shortbread crumble.

Address

1702 Summit Street
Kansas City, MO
64108

Opening Hours

Monday 11am - 6pm
Tuesday 11am - 6pm
Wednesday 11am - 6pm
Thursday 11am - 6pm
Friday 11am - 6pm
Saturday 10am - 4pm
Sunday 10am - 4pm

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