Tortello

Name: Tortello
Address: 1746 W Division Street, Chicago, IL, 60622, US
Telephone: +17733601293
Price range: $$

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Enjoy our pastas to dine in or take some fresh pasta and sauce home to cook yourself.

Italian pastificcio (fresh pasta shop) and casual counter service restaurant featuring handmade pastas, simple quality ingredients, and Italian artisanship and rituals.

11/10/2026

Looking for a place to host this holiday season? Nestled right above Tortello is our private dining space, DeSora, perfect for holiday parties, corporate events, and all celebrations.

Ideal for groups of 10-48 people, with an open lounge area, bar, dining/class area, and dedicated kitchen, overlooking our pasta production lab.

Limited dates left for the season, learn more and inquire https://www.tortellopasta.com/private-events

11/06/2026

This weekend’s special: Calamarata salsiccia e peperoni

New Shape Alert!! Calamarata pasta is a short, thick tube that resembles Calamari. This dish is another great example of simple exceptional ingredients shining - Sweet caramelized onions cooked very low and slow, salty browned ground pork, a pop of roasted mild Italian peppers and a touch of balsamic to balance; topped with aged parmigiano. Buon appetito!

11/05/2026

Start Thanksgiving on a high, have fun with friends, and make some pasta!

Join us for our next advanced pasta making class on November 25th, tickets can be found here: https://www.exploretock.com/tortello/event/610992/advanced-pasta-making-emilia-romagna?utm_source=social&utm_medium=social&utm_campaign=social

11/03/2026

Pasta vs. Noodles featuring Kasama! 🍝🥢
We’re teaming up with our neighbors and culinary icons, Genie Kwon and Tim Flores of Kasama, for an intimate night exploring Filipino noodles alongside Italian handmade pasta.
Join us upstairs at Tortello for live dough demos followed by a 4-course meal featuring Pancit Molo vs. Tortellino in Brodo, Pancit Canton vs. Carbonara, Milk Tea Tiramisu, and a featured Ube Spritz at the bar.

🗓 November 18, 2026
📍 Tortello, DeSora (1746 W Division St.)
🎟 Tickets are limited, click the link in bio to grab yours before they sell out!

11/02/2026

Explore the fresh flavors of our fall menu 🤤 Swipe through and tell us which dish you’re trying first.

Agnolotti alla Zucca: butternut squash filled pasta, brown butter, guanciale, and parmigiano reggiano.

Burrata Autunnale: burrata from Puglia, delicata squash, radicchio, mint, white balsamic, and olive oil.

Linguine alla Vongole Bottarga: Manila clams, olive oil, garlic, parsley, white w**e, and bottarga.

Insalata di Polpo: octopus, chickpeas, potato, celery, and herb vinaigrette.

Suppli: Roman fried risotto with pomodoro and mozzarella inside. (Thu-Sun only)

Insalata di Carciofi: arugula, shaved artichoke, ricotta salata, white balsamic, lemon, and orange oil.

10/30/2026

This weekend’s special: Paccheri alla Nerano
Our favorite classic from Campania where the star of the show is the creamy aged Provolone del Monaco sauce, with fried zucchini, basil, and parmigiano. Local cheesemakers would sell their cheese draped in sackcloth cloaks that looked like a monk’s robe - hence the name, “del monaco.” It comes from low-producing Agerolese cows, intensifying the aromas and flavors from the Mediterranean foliage that the cows eat. Buon appetito!

10/27/2026

Satisfying doesn’t even begin to cover it.

We work with only the finest flour that comes to us directly from Piacenza, Italy.

10/23/2026

This weekend’s special: Busiate alla Puttanesca.
We marry the classic Neapolitan puttanesca with our favorite Sicilian pasta shape. The tomato based sauce comes together with garlic, chili neonata, capers, olives, and parmigiano, paired with the toothy dense helical shape of busiate. It took Dario nearly a year to track down a busiate bronze die - we call it our Rolex of dies because of the intricate mechanics required to achieve the helix shape. Incredible texture and depth of flavor. The name “puttanesca” either comes from the hungry rooms of Napolitano brothels or in the glamorous kitchens of Italy’s celebrity villas in Ischia. Either way, puttanesca is a classic for a reason. Buon appetito!

10/21/2026

Our fall menu is officially here. The perfect comfort dishes for the cozy season.

Between the Burrata Autunnale, Agnolotti alla Zucca, Suppli, Insalata di Carciofi, Bigoli alla Vongole Bottarga, and Insalata di Polpo, which are you most excited to try?

10/19/2026

Cacio e Pepe was created centuries ago as fuel for Italian shepherds.

Proof that minimal, high quality ingredients win every time.

10/17/2026

Long before the Spritz took over every patio in America, it was the daily pulse of Venice; Dario’s hometown.

10/16/2026

She’s back baby! Spaghetti alla carbonara on special all weekend starting at 5pm Friday. Egg yolks, pecorino, guanciale, and black pepper; that’s all, folks! A crowd favorite and one of the most recognized classics. What makes this dish really shine above and beyond our fresh spaghetti is the quality of our Midwest amber egg yolks and imported Italian guanciale. When made right, this dish is perfectly silky and savory without a drop of cream. Buon appetito!

Address

1746 W Division Street
Chicago, IL
60622

Telephone

+17733601293

Website

http://Tortellopasta.com/

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