Make-your-own pastas at Forno Fritto in Farmingdale.

Make-your-own pastas at Forno Fritto in Farmingdale. Credit: Newsday/Marie Elena Martinez

Forno Fritto, a new pizzeria in Farmingdale, is only doing three things: make-your-own pasta, upside-down Sicilian-style pizza and “fritto bombs” (addictive fried dough balls stuffed with meat and cheese).

Opened in the space formerly occupied by The Pie Hole, Forno Fritto is owned by Pete and Ingrid Sidote along with Sal Pesce. Their first foray into the pizza business was Red Volpe in Bethpage.

Make-your-own-pasta — a very generous portion for $15.75 — comes with a choice of shape (penne, rigatoni, spaghetti, fusilli or gnocchi) and sauce (tomato, pesto, Alfredo, vodka, garlic and oil, and Bolognese) with a selection of toppings including mini meatballs, chicken and Calabrian chilies. House pastas include spicy rigatoni alla vodka ($15.75) and orecchiette with broccoli rabe and sausage. As for pizza: thick, twice-baked, upside down Sicilian square pizzas come by the slice ($4.20 or whole ($30.45) with red sauce and vodka sauce. A host of specials include (a surprisingly good) birria with consommé, and the now-ubiquitous pepperoni and hot honey pizza.

Then there's the fritto bombs, lying somewhere between rice balls and croquettes (yet there is neither rice nor potato in the recipe). The “secret ingredient” dough, Sidote said, is stuffed with an insanely melty mozzarella and fillings such as Bolognese or pulled chicken, as well as specials like Buffalo chicken. These “Italian munchkins” are made by hand and run $4.15 each, three for $12.55 or $41.95 for a dozen.

While Sidote said he “always had a spot for feeding people,” it’s his wife “who has become the amazing pizzaiola” of the family. The shop serves mostly as a take-out joint with a couple of seats onsite. Located just off Main Street next to Ralph’s Italian Ices, Forno Fritto is a great “one-stop shop on a Friday night.” Pretty sure the kids will agree.

Forno Fritto, 850B Main St., Farmingdale, 516-586-8395,; Open Tuesday to Saturday 1 p.m. to 9 p.m.

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