Nicola Marzovilla, son of Dora, explained that he chose the location of his new popular pasta establishment by looking within a circumference of where his mom Dora lived. Addolorata Marzovilla — Dora — cooked for 30+ years alongside Nicola at the recently closed I Trulli.

Eighty-five-year-old Dora makes about 40 types of pasta daily in a small glass-enclosed room visible from the dining room; for each variety, she also prepares gluten-free options.

Not having a clue which of their eight Negroni’s to try, we asked Nicola to choose for us. He decided on the Negroni Duo for my dining partner.  The Monkey 47 and Bresca Dorada vermouth are an ethereal blend that’s delicate, floral & aromatic ($18).

He selected the Negroni Cinco for me ($20), made with Xoriguer Gin de Mahon and Lustau Mahón Vermouth and menu-described as, “these Spanish partners will dance flamenco on your palate.” They did.

I highly recommend.

We began with their layered baked eggplant (melanzana,c $16) in tomato sauce and their baby calzones (panzerotti)  stuffed with mozzarella and San Marzano tomatoes ($15 for 3).

We chose two pastas for our main event. The ceci e tria ($28), chickpeas tossed with noodles — boiled and fried, with tomatoes and pecorino. Michele Scicolone’s recipe in 1,000 Italian Recipes inspired this dish.

Their burnt wheat pasta come with shredded duck confit, peas and pea shoots ($28), macceroncini grano arso.

For dessert, we shared their delicate strawberry/rhubarb panna cotta ($12) and Dora’s very moist cheesecake ($12), the torta di ricotta.

I highly recommend making a special trip to Nonna Dora’s. Do go hungry.

Nonna Dora’s
Kips Bay
606 Second Ave (at 34th)
New York, NY 10016