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Steamboat Magazine

Five Handmade Pasta Dishes You’ll Flip For

09/13/2019 11:19AM ● By Alesha Damerville

Article and Images By Alesha Damerville 

STEAMBOAT SPRINGS – Mambo Italiano on main street has a reputation around town. Locals and visitors alike pack the house during happy hour to enjoy masterfully curated cocktails, a delicately selected wine list and half-off handmade pizzas. While all of the above mentioned are without a doubt incredible, we’re here today to talk about pasta. 



Cacio e Pepe Agnolotti 

Cacio e Pepe means “cheese and pepper,” and Agnolotti means “little envelopes” in Italian. While this dish is traditionally made with Pecorino and black pepper, the playful minds at Mambo had another idea. “Our play on it is we stuffed the pasta with the cheesy pepper in a parmesan brodo, touch of lemon and truffle, English peas and asparagus,” says Hannah Hopkins, co-owner of Mambo Italiano. “This dish is crazy good.” She’s not lying. 



Squid Ink Linguine Arrabbiata 

If it’s the owner’s favorite, you know it’s tasty. The Squid Ink Arrabbiata is a simple dish, packing flavor. Calamari and a spicy tomato sauce accompany the squid ink linguine’s mineral notes. Arrabbiata means “Angry” so expect this dish to pack a bit of a punch.




When people say the phrase “Food is Art,” they’re talking about this dish. House-made Gnocchi, garden pesto, pancetta, cherry tomato, lemon, peas, pecorino and flowers decorate this artfully crafted dish. Vibrant colors draw you in, and explosive flavors make you stay. 


Duck Ragu

You can’t go wrong with confit duck – if you didn’t already know, you need to find out. The Duck Ragu combines sweet and sour in a rich stock with tomato tagliatelle, English peas, wild mushrooms, confit duck, crispy duck skin, red vein sorrel and kumquat (which the writer of this article delightfully deemed “yumquats” after sampling the dish). The combination of flavors in this dish play off each other well; it’s an excellent treat for the adventurous eater. 

Pomodoro Affumicato 

Mambo starts this dish by smoking, then pureeing, fresh tomatoes, and combining those tomatoes with blistered tomatoes, then finishes it by adding stracciatella cheese, basil, extra virgin olive oil and truffle perlage. One of newer dishes added to the menu, the old-world feel of the Pomodoro Affumicato feels like a visit to Italy. 


For more information on Mambo Italiano, visit

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