By Rosemary McCoy

Inspired by his grandmother Anne’s recipe, David Napolitano has added fresh pasta to his menu at Breadico.

“It’s really beautiful,” said Napolitano, who started Breadico by baking sourdough breads in his parents’ garage.

Customers can buy a two-serving package of pasta to take home and use in their favorite recipes, or they can dine on dishes created by Napolitano. The restaurant, which started as a bakery, is at 201 N. Weber Ave. on the east side of downtown.

“As with everything we’ve done in the store here, we jump in head first and learn as we go,” he said.

Napolitano debuted the pasta Tuesday night, serving spaghettini with pesto and roasted tomatoes in a garlic sauce and a pasta puttanesca with linguini, steamed mussels, roasted tomatoes, capers and olives in a garlic sauce.

Fresh pasta is sold in two-serving bags.

He plans to feature two or three dishes each night, along with his wood-fired pizzas. He’s serving vanilla ice cream with balsamic vinegar and plans to expand with other dessert offerings.

Earlier this year, Breadico moved its bread-making operations to another site, giving Napolitano room to expand the menu. He sells his breads in the store and at specialty grocers across town.

In addition to toast and other baked goods for breakfast, Breadico serves an omelet and pancetta, and a roasted pear baked French toast. There’s also an espresso machine now.

Pizzas and sandwiches are available at lunch, and a few favorites have returned to the menu.

Last summer, Breadico started serving sandwiches by bicycle at lunchtime from spots downtown. That service will be back this year as the weather gets nicer, Napolitano said.

Another recent change for Breadico is the addition of beer and wine.

Summer hours have started. They’re 8 a.m. to 8 p.m. Tuesday through Thursday and 8 a.m. to 9 p.m. Friday and Saturday.

Breadico is at 201 N. Weber Ave.