FEED
ME

01 — The mother

It is older than the restaurant.

A single culture of flour and water, kept alive by feeding it once a day, every day, without exception. It is not an ingredient. It is the reason the pasta tastes the way it does.

Every strand we cut is leavened with it — twenty-four hours of cold fermentation before it is rolled and cut. That is what alto means: risen.

One person is responsible for it every day. We call them the Mother Keeper. The job passes on; it never lapses.

See the menu

02 — The menu

One list. It does not rotate.

Every strand is cut from the same mother and cold-fermented twenty-four hours. Prices are what you pay at the counter — no service charge, no minimum.

Beer and wine only. Our pasta contains wheat — ask us about allergens. No seed oils, ever: olive oil and butter only.

03 — Visit

Noe Valley, San Francisco.

04 — Keep in touch

You'll hear before anyone else.

Opening date, the first tables, and the occasional note from the kitchen. Nothing else, and never often.