Recent social media posts
06/03/2026
National Egg Day PSA: Italian eggs—which produce a rich, deep yellow noodle—are unique and irreplaceable. The difference at UOVO comes down to two things: the eggs and the hands—and you find both at their best in Emilia-Romagna. That’s why we make all of our pasta in our own kitchen in Bologna.
06/03/2026
New York, Cacio e Pepe, and the only place to be. See you at 13 West 28th Street.
05/31/2026
Vongole in the city. Doors open for dinner at 13 West 28th Street. 5:30PM–10:30PM Daily 🍝
05/28/2026
New York City, UOVO has officially landed, and our doors are now open for dinner! With a noodle equal to the best in Italy, our pasta is shipped overnight from Bologna to New York!
Each strand of our pasta is handmade daily by our team of sfogline, the women in Emilia-Romagna who have spent their lives mastering the art of pasta-making in Bologna, Italy. Their work reflects a level of precision and craft that comes only from doing it the same way, again and again, over time.
“The difference comes down to two things: the eggs and the hands, and you find both at their best in Emilia-Romagna. That’s why we make all of our pasta in our own kitchen in Bologna. We’re excited to bring that same experience to New York.” — Co-founder Carlo Massimini
13 West 28th Street
Soft Opening Hours (Dinner Only)
5:30PM to 11:00PM, Sunday to Thursday
5:30PM to 11:30PM, Friday + Saturday
05/27/2026
New York City, we can’t wait to see you tomorrow! UOVO is the one place outside of Italy that serves fresh pasta hand-made in Italy — daily by our team in Bologna. 🇮🇹
Thursday, May 28th at 13 West 28th St.
Soft Opening Hours (Dinner Only)
5:30PM to 11:00PM, Sunday to Thursday
5:30PM to 11:30PM, Friday + Saturday
05/21/2026
Exciting news New York City! We are thrilled to announce our soft opening on May 28th at 13 West 28th Street. UOVO is rooted in a simple but powerful belief: if you want pasta to taste like it does in Italy, you have to make it in Italy.
We are the only restaurant that handmakes its own fresh pasta in Italy every day and flies it overnight to the United States. We look forward to welcoming you at our NoMad location next week!
05/18/2026
Pasta for two. Our recipes are based, inspired or directly sourced from the very best restaurants in Italy.
05/16/2026
Battuta di carne. The perfect start. 100% grass-fed wagyu beef tartare with olive oil, lemon, 24-month aged Parmigiano-Reggiano
05/10/2026
Happy Mother’s Day! Today we’ll be eating Mamma Massimini’s Vongole in her honor! Handmade tonnarelli in a white wine clam sauce, prepared following the “Massimini” family recipe (has red chili pepper)
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05/08/2026
Friday and a bowl of Roman therapy. Handmade tonnarelli with egg, imported Italian guanciale (pork), 24-month aged Parmigiano-Reggiano, Pecorino Romano DOP & our blend of imported black pepper
05/03/2026
Pecorino Romano DOP 🤌
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05/02/2026
The one place outside of Italy that serves fresh pasta hand-made in Italy daily by our team in Bologna
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04/25/2026
Carbonara o’clock! Handmade tonnarelli with egg, imported Italian guanciale (pork), 24-month aged Parmigiano-Reggiano, Pecorino Romano DOP & our blend of imported black pepper.
04/21/2026
La Pasta di Roma in honor of Natale di Roma! Amatriciana, Cacio e Pepe, Carbonara, and Tagliatelle ai Carciofi. 🇮🇹 🍝
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04/17/2026
Amatriciana 🌶️ 🌶️ Handmade tonnarelli in a sauce with exclusively imported tomatoes from Basilicata, Pecorino Romano DOP, imported Italian guanciale (pork), red chili pepper
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04/13/2026
Pasta Classica 🤌 Our Arrabbiata, handmade tonnarelli in a sauce made with exclusively imported tomatoes from Basilicata, red chili pepper garlic & parsley
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04/06/2026
Did someone say Carbonara? “For the most authentic version of the Roman classic, look no further than the temple of pasta that is Uovo. Fresh, handmade tonnarelli is flown in from Bologna and melded together with perfectly crisped guanciale that sits atop a bed of creamy 24-month Parmigiano-Reggiano, Pecorino Romano, and nose-clearing black pepper. It never fails.” —
04/04/2026
National Handmade Day: Our pasta is handmade in our kitchen in Bologna, Italy by “sfogline” who use traditional methods of sheeting and cutting — none of our pasta is extruded. It’s prepared fresh daily, using a type of egg that’s available only in Italy and is specially produced for pasta. The result is a superior noodle that is the foundation for our classic Italian dishes. 🤌
03/29/2026
Sundays that feel like summer and the perfect Vongole for two.
03/24/2026
Tagliatelle in truffle sauce because it’s
03/22/2026
Tiramisu’ al cucchiaio 🇮🇹 Our version of tiramisu’ inspired by our favorite at Felice a Testaccio in Rome
03/20/2026
It wouldn’t be without our Ravioli di Ricotta. Handmade ricotta cheese ravioli in our signature pomodoro sauce 🤌
03/15/2026
Wrapping up the weekend with Ragú! This is the exact recipe from “Antica Trattoria della Gigina” that dates back to the 1950’s.
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03/11/2026
Every noodle handmade by us in Bologna, Italy. 🇮🇹
02/28/2026
Friday night bites! Fresh pasta straight from Bologna
Address
12833 Ventura Blvd., Suite 157
Los Angeles, CA
91604
**Travel Directions to 12833 Ventura Blvd., Suite 157, Los Angeles**
**By Public Transport:**
1. **Metro Bus:** Take the Metro Line 150 or 240 to the nearest bus stop on Ventura Blvd.
2. From the bus stop, walk east along Ventura Blvd for about 5 minutes until you reach Suite 157.
**By Car:**
1. If you're coming from downtown Los Angeles, take the US-101 N freeway.
2. Merge onto I-405 N and then take exit 63B for Ventura Blvd.
3. Continue on Ventura Blvd for approximately 5 miles.
4. Look for parking options in nearby lots or street parking along Ventura Blvd.
**Parking:**
There are several parking lots in the vicinity, as well as metered street parking available along Ventura Blvd. Be sure to check for any time restrictions or fees when parking your vehicle.
Opening Hours
| Monday |
11:30am - 10pm |
| Tuesday |
11:30am - 10pm |
| Wednesday |
11:30am - 10pm |
| Thursday |
11:30am - 10pm |
| Friday |
11:30am - 10pm |
| Saturday |
11:30am - 10pm |
| Sunday |
11:30am - 10pm |
Alerts
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What people say
Uovo is a culinary gem that brings the heart of Italy to Los Angeles with its dedication to traditional handmade pasta. Each dish is crafted using fresh pasta sourced directly from their kitchen in Bologna, ensuring an authentic Italian experience that is hard to find elsewhere.
The menu features iconic pasta dishes such as carbonara, cacio e pepe, bolognese, and amatriciana, all made with recipes inspired by the best restaurants in Italy. The founders' deep connection to Italian culture shines through in every bite, as half of the team hails from Italy and has spent years researching and learning from renowned chefs.
What sets Uovo apart is their commitment to authenticity. They have gone above and beyond by establishing a kitchen in Bologna where expert artisans create the pasta before it is overnighted to Los Angeles. This unique approach guarantees that diners enjoy the freshest and most flavorful pasta possible.
With a focus on quality ingredients—simple yet essential components like eggs, flour, and salt—Uovo ensures that each dish reflects the true essence of Italian cooking. The passion for preserving culinary heritage while delivering exceptional flavors makes Uovo a must-visit destination for anyone seeking an unforgettable dining experience.
