Guy Fieri Eats LEGIT Italian Homemade Pasta in Chicago | Diners, Drive-Ins and Dives | Food Network

So I'm here in Chicago, one of my favorite food cities. I mean, they got it all here, every ethnicity, and one in particular, my favorite, Italian. So I'm here to check out a restaurant where this chef is a heavy hitter, and he's making fresh pasta. All of his pastas, and he's doing it right in the front window. This is Tortello. Buying a cacio e pepe. I don't think you're going to find a better pasta in Chicago. It's fine dining in a casual, comfortable place. Chisone alla gallerese. We're having the northern Italian style that's from Dario's family. Which is something Dario Moni brought with him straight from Italy, when he set out to spread his passion for pasta. So I always dreamed to come to America, and I want to have a place where people come for pasta. My grandfather, he was telling me, always focus on the quality versus quantity. It gives me goosebumps because I see the education that you're giving people. Are you happy with that? So happy. You're going to go to a place that's named after a pasta, the dish you'd want to get is the pasta that's named after. Tortelli di burrata, here we go. The tortelli, they are little packages with burrata cheese inside, drowned in butter. It's so good. We're going to make our tortellis by hand. It's a labor of love. Put the flour on the table. You see how he's kind of building this up? Put some eggs in. We're going to work this over, knead it, rest it for about an hour. 45 minutes. Now we get into the filling for the tortelli. Correct. Salt, homemade butter. Overachiever. Ricotta from Europe. We're going to add two of our burrata. For me, it's the best burrata I've tried. Shipped from Puglia every single week. I mean, just creamy. So beautiful. Mm. It's delicious. Two more are going to get added in. It makes me cry a little bit when you break that up. Now that the dough is resting, we're going to put it through the sheeter. You're just stretching the pasta. Thank you for your help. Could be working here. Cut it. Is that a pasta knife? It is. Now we're going to make the square for the tortelli. I did it. All right. Beautiful. We pipe in our burrata filling, and we fold them to make our tortelli. Taking the air out. Close them up. Like that? There we go. One by one, you see? Throw the pasta in the boiling salty water. With a pan here, homemade butter, sage, olive oil. Are we trying to make a little brown butter? Slightly brown butter. The tortelli are ready here. Swimming in the beautiful butter. Good night. Fried sage. And what's going on with the hazelnuts? Just to give it a little crunchiness. Parmigiano. Few drops of the balsamic at the end. There we go. Outstanding. Less than 10 ingredients. It tastes like a million bucks. The pasta's got a nice bite to it. The bite that you get from the burrata. The tang, delicious. The sage butter, silky, creamy. You do need something like the hazelnut for the bite. The piece de resistance is the balsamic glaze. Gosh, that's good. Glad you enjoy it. Couple of the tortelli di burrata. It feels like you're eating little pillows of fresh, buttery cheese. It's the best burrata in the city. It's delicious. Yeah, that's probably because I made them. Insalata di polpo. I was thinking of being in Italy. You see them making the pasta right there in the window. It's fun when you walk by the street to all the kids with their nose up against the glass. Duck pappardelle. The duck is sauteed with tomato sauce and homemade pappardelle. It's very, very good. What are we on to next, chef? Pappardelle all'anatra. We're going to cure our duck. Fennel, porcini powder, sugar, red chili flakes, salt, black pepper. We're going to put everything on top of this beautiful duck. We flip them up, marinate it overnight. We'll go and make the pappardelle. Let's do it. We fold them two times. We're going to cut this by hand? We do rustic here. That's a big pappardelle. There we go. Let it dry a little bit. So it becomes toothsome. All right, let's go. Let's get some duck. We're going to do the duck stock. Olive oil, celery, carrots, onions, and garlic. Ground tomato, so you get some of the texture. We use everything from the duck as the bone. Roasted those ahead of time. Oregano. Thyme. A lot of rosemary. And some bay leaf. The water. How long are we going to let this simmer, chef? Three hours. Now we're going to make our duck sugo. Oil. The dry brine duck. Put a nice crisp to the skin. Render some of the fat. We take them out. Gorgeous. And then use the rendered fat to make the sugo. Olive oil, celery, red onions, carrots. Garlic. That's a Sangiovese. Put like a third of the bottle in. In you or in the dish? In me. A whole tomato. Crushed tomato. Tomato paste. Salt and pepper. And sugar. Let that come to a simmer. We add the duck stock. Sugo on top of our duck. Let it cook how long? An hour, we say. OK. I'm going to take that. I have my fork ready. Separate the duck. Please. Oh, I felt it was rude to do it too early. No, it's good. If you don't like duck, you will love this. We're going to save the sugo for the saute? Mm-hmm. Oil, duck, passata, duck sugo, sofrito. What's in the sofrito? Parsley, basil, olive oil. Pappardelle we put in the water. A little bit of salt. Homemade butter. I like my pasta Roman style. A little crunch on the bottom. You know it. And we finish the pasta in the sauce. Correct. Parmigiano on top. And then it's ready to go in the oven. Look at the crisp. You just took that dish to like the next of the next of the next level. Try this on top. This right here, come on. I forget about baking pasta off and letting it get that little crisp on top of it. This is very special. You're giving your guests a chance to try some dishes that aren't so common. It's phenomenal. That's a pappardelle duck. Duck and pasta baked. Have you ever had it? No. My buddy Michael lives here. We've had a lot of duck. But a dish like this. This is unique. What do you think of the pasta? One of the best pastas I've ever had. What? It's got way more pasta than sauce. He just stole the whole show. Parmigiano. Tortella is buonissimo. It's the best. You have a creativity and you're not afraid to share with people the gigantic world of food. This is a cultural experience and a passport back to Italy. Well done, chef.