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Tutto Pazzo in Huntington gilds pasta lily

At Tutto Pazzo in Huntington, homemade tortellini are

At Tutto Pazzo in Huntington, homemade tortellini are served with Bolognese sauce, July 24, 2014. Credit: Newsday / Erica Marcus

Restaurants run the gamut when it comes to being social-media savvy. Some don’t even have an answering machine, let alone a website. Others produce a constant stream of tweets and Facebook posts. Put Huntington’s Tutto Pazzo in the second category. “Like” the restaurant on Facebook or follow @tuttopazzoluigi on Twitter and you’ll be treated to daily photos and videos of chef-partner Luigi Petrone’s culinary creations.  

After a few months of watching videos of Petrone making his own fresh pasta, I recently stopped by for dinner. The sprawling restaurant has two dining rooms and, out back, both a patio and a tented semi-al-fresco area featuring an Italianate fountain. It was a beautiful night; my pals and I took a seat at one of the umbrella'd tables on the patio.

The good news: We had three homemade pastas and they were all very good. The bad news: None of them was sauced to advantage. Garganelli, hand-rolled, quill-shaped cylinders hadn’t actually been sauced; they were just arranged in a starburst pattern on top of a puddle of cheese sauce so that the portion of the pasta not in the sauce got dried out. Tortellini, enviably thin-skinned and delicate, were overwhelmed by an abundance of pea-punctuated Bolognese sauce. I literally had to shake off the sauce to taste them. Fluffy gnocchi were similarly drowned in pomodoro sauce.

A starter of fried zucchini blossoms, a seasonal treat, demonstrated the same lack of restraint: the poor blossoms were buried under slices of capicola and caciocavallo cheese. If the homemade mozzarella had been made that day, it was served to us over-chilled, with no lingering trace of milky tenderness.

Tutto Pazzo Tuscan Lounge is at 84 New York Ave. Huntington, 631-271-2253,

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