New M'tucci's Pasta

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Have you watched the popular YouTube series (and cookbook) Pasta Grannies? The videos show elderly Italian women making pasta at home, as they have been doing for generations. If you pay close attention, you’ll notice that there are two kinds of recipes for hand made pasta: those with flour and eggs and those with flour and water - no eggs. Eggs are primarily used in Northern Italy and for stuffed pastas like ravioli. Eggless pastas are the norm in Southern Italy and for most any shape of noodle.

Until a few weeks ago, M’tucci’s house made pastas used eggs. Company Chef Shawn Cronin and a few other chefs started experimenting with the Southern style and were surprised at the results. Our new recipe is more forgiving for cooking and actually has more flavor. Southern Italian-style pasta is also vegan.

The different shapes: Campanelle, Linguine, Fettuccine, Spaghettini, Rigatoni and Pappardelle are still made with the best quality 00 hard durum wheat flour and extruded through bronze cut dies, which give the pasta rough edges for holding sauces better.

Chef Shawn and Howie Kaibel recently appeared on New Mexico Living to talk about the new pasta and to do a cooking demonstration.

I may be a biased critic, but I had the Cacio di Pepe with Eggplant Parmesan at M’tucci’s Bar Roma yesterday. All the claims are true. The pasta was al dente and had more flavor. Try it and taste the difference.

Beginning Saturday, September 30, all M’tucci’s Locations will serve our new Brunch Menu and have our Bloody Mary Bar.

Balloon Fiesta Brunch is every day at 10:00am at M’tucci’s Twenty-Five and M’tucci’s Bar Roma - October 7 - 15. EVERY DAY!!

M’tucci’s Restaurants receive the annual Community Service Award from the NM Restaurant Association

M’tucci’s Featured on the TED Radio Hour on NPR

Our Four Day Work Week Receives National Attention

The TED Radio Hour featured our company and a conversation, Minister of Culture, Howie Kaibel, had with bestselling economist, Juliet Schor, about our four day work week! Company President John Haas had the inspirational vision and humanitarian chutzpah to trial and then implement this policy for our salaried chefs and managers, and we continue to see its success pay off with incredible retention rates, and true talent applying to join us. People, if a restaurant company can do this, so can you. Listen in on how we saw M'tucci's only perform better by giving our people their lives back.

Weekend Specials

M’tucci’s Italian

Ravioli - Pesto Ricotta - Lobster, Shrimp, Fresh Tomatoes, Capers, Spinach, Vodka Sauce, Pecorino, Saffron Bread Crumbs $27

14 oz. NY Strip - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $37

Pan-Seared Swordfish - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Butter Sauce $33

Sackett Farms Pork Spareribs - Black Truffle Mashed Potatoes, Fennel Slaw, House Made BBQ Sauce $25

Weekend Cocktail

Cloud 9 - Vara Gin, Frangelico, Heavy Cream, Fresh Lemon Juice, Simple Syrup, Chocolate Bitters


M’tucci’s Moderno

14 oz. NY Strip - Crispy Salt Water Potatoes, Sautéed Broccolini, Salsa Verde $37

Pan-Seared Scallops - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $37

Beef Tips Tortellini - Cajun Spiced Beef Tips, Grape Tomatoes, Green Onions, Rosa Sauce, Gorgonzola Cheese $25

Weekend Cocktail

Purple Haze - Dragonfruit Bacardi Rum, Lychee Puree, Fresh Lime Juice, Simple Syrup, Muddled Dragonfruit (pitaya)

M’tucci’s Twenty-Five

Blackened Chicken w/ Penne & Gorgonzola - Grape Tomatoes, Fresh Mushrooms, Caramelized Onions, Garlic, Alfredo Sauce $20

Pan-Seared Swordfish - Garlic Whipped Potatoes, Braised Greens, Artichoke Hearts, Lemon Caper Butter Sauce $33

24 oz. T-Bone - Garlic Mashed Potatoes, Charred Broccolini, Creamy Horseradish Remoulade $42

Weekend Cocktail

Hello Pumpkin - Woodford Reserve, Frangelico, Pumpkin Puree, Angostura Bitters, House Made Cookie Leaf Garnish

M’tucci’s Bar Roma

Chicken Scallopini - Seared Chicken Breat, Artichoke Hearts, Capers, Mushrooms, Prosciutto Crudo, Fresh Herbs, House Spaghettini, Lemon Beurre Blanc, Shaved parmesan and Fresh Basil $23

Pan-Seared Ruby Trout - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Capers, Lemon Caper Butter Sauce $33

Weekend Cocktail

Strawmpari - Strawberry-Infused Campari, Tito’s Vodka, Fresh Lemon Juice, Simple Syrup

Live Music for September & October

M’tucci’s Bar Roma - 6:30pm Wednesday

 10/4 Shane Wallin

10/11 RJ Perez 

10/18 Eryn Bent

10/25 Lani Nash

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday 

9/29 Matt Jones

10/5 Nathan Fox

10/6 Johnny Lloyd

10/12 Gilbert Uribe 

10/13 Jacob Chavez 

10/19 RJ Perez 

10/20 Lani Nash

10/26 TBD

10/27 Matt Jones

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday

9/29 Cali Shaw

10/5 Grace Marks 

10/6 Eryn Bent

10/12 RJ Perez 

10/13 Justin Nuñez 

10/19 Matt Jones

10/20 Johnny Lloyd

10/26 Shane Wallin

10/27 Martin York

Thanks for reading. See you next Friday. Ciao!