Class on Campus
The real discovery at Silvio's, though, is the homemade pasta. Some pastas grace the regular menu while others show up on the monthly specials list; most are worth seeking out. One evening, four of us agreed that the potato gnocchi, bathed in butter and sage, were the best any of us had ever tasted--light, pillowy, and absolutely irresistible. We also couldn't stop slurping up the egg fettuccine with ragu, tender noodles tossed with a light yet flavorful sauce. After the cheese bombs of most American-style lasagnas, Catia's homemade vegetarian version was a revelation. Featuring multiple sheets of paper-thin egg noodles interspersed with equally thin layers of mushrooms and spinach, a trace of cheese, and a topping of olive-oily tomato sauce, it satisfied without overwhelming.
We were less fond of the Michigan mushroom ravioli, stuffed half moons of whole wheat pasta. Compared to the other homemade pasta, the whole wheat version was overly thick and tough, though we wiped up the last of the ravioli's rich nutty cream sauce with our bread. A real disappointment was the pasta with white clam sauce, which, while utilizing the same tender egg noodles as the fettuccine with ragu, was utterly devoid of flavor. Nor would I recommend the gluey, bland polenta.
Silvio's has a good hand with vegetables, and a simple side of mushrooms, peppers, eggplant, and onion, finely sliced and grilled, proved stunningly delicious, as did a special