Every morning, the chefs start prepping the day’s dishes at Angelo Brothers Ristorante. They mix and knead the dough that transforms into spaghetti, fettuccine, and gnocchi pasta. And they hand stretch the dough into 18-inch pizza crusts large enough to feed an entire family or two flocks of birds. They also simmer pots of alfredo and marinara sauce that ladle atop most dishes on the menu. For plates of parmigiana, pieces of chicken and veal are breaded by hand rather than the cold, metal claws of jealous robots. The chefs round out their Italian-centric offerings with housemade cannoli and tiramisu. Angelo Brothers also offers its private banquet room to parties of up to 150 people celebrating weddings, baptisms, and graduations.