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Mini-Pasta Factory Coming to Myrtle Avenue

 LaRina Pastificio & Vino is opening at 387 Myrtle Avenue this summer.
LaRina Pastificio & Vino is opening at 387 Myrtle Avenue this summer.
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LaRina Pastificio & Vino/Instagram

FORT GREENE — Myrtle Avenue will soon be home to a mini pasta factory.

LaRina Pastificio & Vino is opening at 387 Myrtle Ave., between Vanderbilt and Clermont avenues, this summer. 

The pastificio (pasta factory) and restaurant, from the team behind Clinton Hill mainstay Aita, will sell homemade dry and fresh pastas, as well as serve a range of Italian dishes and wines from several regions curated by head chef Sylvia Barban, according to co-owner Giulia Pelliccioni.

Customers will be able to stop in to pick up a bag of dry pasta, which will be branded under the name LaRina, or grab a prepared meal to go or to eat at the restaurant, which has a spacious back patio. 

The eat-in fare will be more traditionally Italian than the dishes found at Aita, or at sister restaurant Trattoria in Crown Heights, but there will still be a modern spin, Pelliccioni said.

Classic pastas like the aglio, olio e peperoncino — spaghetti with garlic, olive oil and chili peppers — will be topped with hazelnut bread crumbs for added flavor. 

Many of the pasta dishes will play with grains and colors. There will be green pastas made with kale and spinach, as well as a farro pasta. 

Other pasta dishes include bucatini with heirloom tomatoes and a rabbit ragu. 

The menu will feature smaller plates that will focus on fresh, seasonal and vegetable-based dishes, like whole fish with market vegetables and bollito misto, a light northern Italian beef stew. 

The extensive wine list will include bottles from the U.S. and several regions in Italy with a focus on natural wines that don’t have added sulfites. 

The bar will be full-service, with six or seven beers, one vermouth and one prosecco on tap. Cocktails will be big on vermouth and prosecco, with an emphasis on spritzes and Negroni.

Pelliccioni, who lives less than a block away with Barban, said she hopes LaRina will become the go-to spot for healthy and affordable options in the neighborhood.

“Aita became a cute, higher-end restaurant and Trattoria is more rustic, young and simple,” Pelliccioni said. “Here it will be in between. We want to keep lower prices.”

She said the menu will be accessible without being too elaborate, and that the market will keep the atmosphere “fun and interactive.”

Eventually, the pastificio will also offer pasta-making classes for adults and children.

LaRina will initially open in late July or early August for dinner, but will be open for lunch and brunch at a later date.

For updates, check out LaRina’s Instagram page