Its all about the texture,
Authentic, bronze-die cut pasta, using local organic eggs and artisanal duram wheat from Italy.
Now available (while it lasts) only at the counter at Il Corvo, $8 a pound.
today we’ve got Gigli, Fusilli and Ditalini!
On the menu today:
Gnocchi, with gorgonzola sauce and toasted hazelnuts
Spaghettini, Alla Siciliana
Tagliatelle, alla Bolognese
