Serving fresh pasta on a food truck? That’s bold. Especially when it’s spaghetti black with squid ink and flecked with parsley, chili flakes, and bits of just-fishy-enough sardine, plus capers and generous hunks of garlic bobbing throughout. You’d be glad to receive something this good in a restaurant; it’s bananas to have it thrust into your hands on a rainy sidewalk. This all-Italian food truck is the brainchild of Alex Kong, who grew up in the kitchen of his parents’ Italian restaurant, Perche No, and makes all his own pasta. Ravioli stuffed with lamb and a five-layer bechamelfest of lasagna, both colored and flavored with a bit of parsley, sell out first.