La Pasta
Handmade Pasta in Sherman Oaks
Every pasta on our menu is rolled, cut, and shaped in-house — the way we'd make it at home in Italy. Served in a warm room on Ventura Boulevard, minutes from Encino and Studio City.
How Our Pasta Is Made
Our doughs are mixed each morning — semolina and 00 flour for long pastas, egg-rich doughs for our fettuccine and ravioli. The dough rests, gets rolled thin, and is cut or shaped by hand right before service.
Sauces are built from scratch on the same schedule: slow-cooked Bolognese, tomato San Marzano simmered through the day, brown butter and sage for our ravioli di zucca, and a proper Roman cacio e pepe finished at the pass.
The result is pasta that tastes the way pasta is supposed to taste — the reason our regulars keep coming back for it.
Chef Sandro Oliverio
At IL Nido, Chef Sandro Oliverio brings the flavors and traditions of Calabria to Sherman Oaks. Our pastas and sauces are prepared in-house, using time-honored techniques, quality ingredients, and recipes inspired by family and regional Italian cooking.
Signature Pasta Dishes
Handmade Fettuccine with Black Truffle
House-made fettuccine tossed with butter, parmigiano, and shaved black truffle carpaccio.
Fettuccine Bolognese
Slow-cooked ragù with hand-cut fettuccine, finished with parmigiano and basil.
Spaghetti Cacio e Pepe
Pecorino Romano and cracked black pepper — Roman classic, done right.
Spaghetti with Lobster
Spaghetti in a light tomato-and-white-wine sauce with sweet Maine lobster.
Ravioli di Zucca
Butternut-squash ravioli in a brown-butter and sage sauce.