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To achieve the right texture, the dough is kneaded with minimal moisture and then manually extruded through a long, narrow tube of the traditional Veneto tool called 'Torchio'. The pasta dough is vacuum-sealed to remove air, ensuring the ideal pasta texture while allowing you to savor the aroma of the flour. The sauce features fresh shellfish mixed with a paste made from our specialty, the liver of shellfish, combined with seasonal ingredients, available in our lunch course starting at 3,240 yen. Additionally, we offer a demonstration of 'Bigoli' upon reservation. Please enjoy our hand-made pasta, which boasts the original flavor of the flour, a perfect texture, and a unique twist that we take pride in.