I somehow missed that this place is flying in their pasta daily from Bologna.
Their first claim is that the best eggs for fresh pasta are not available in the US. That seems very dubious to me. It’s true that it’s easy to find great eggs in much of Italy, and that on a scale of 1 to 10 the average egg in the US rates 2 or 3, but if you put some effort into sourcing you can get just as good eggs in California.
Their second claim is that they can hire better pasta-makers in Bologna. That may be true, though I’ve read complaints from restaurateurs in Emilia that it’s really hard to hire them these days.
In Rome, pasta all’Amatriciana and alla carbonara are always made with 100% semolina dried pasta. Trattoria da Danilo, which they cite in their menu, uses pasta di Gragnano in their alla carbonara and alla Gricia (basically carbonara minus the eggs).
Also, tonnarelli are not cut by hand.