All the homemade pastas we ordered were spectacular, but I have to be completely petty and make the random comment that the tomato sauce on the side of the Dungeness crab lasagnette with golden tomato and basil kind of bummed me out because the color (in the low light) tricked me into thinking that it was some concentrated saffron-flavored bouillabaisse-like butter- and cream-based sauce possibly containing crab roe. Instead, it was just tomatoes. (What can I say? It was a bummer.) My favorite pasta of the evening was the agnolotti dal plin. The pasta reminded me of tiny Turkish manti in a nutmeg-based butter sauce, vey light, and slightly sweet. The agnolotti were like perfectly textured little pillows.