About Me

Il Corvo Pasta, opening May 1 2011!

Ever since returning from my culinary studies in Italy years ago, I’ve had a passion for the craft of handmade pasta. I’ve always been amazed at the nuance of flour from different grains (farro, buckwheat, semolina,ect..)and the infinite textures and shapes that can be achieved with just rudimentary tools -the way they perfectly pare with seasonal ingredients and sauces, gives me my daily inspiration.

Il Corvo is now located at 217 James St, Seattle WA, 98104

Monday-Friday 11am -3pm


Look for daily posts and pictures for each days menu,

See you there!

-Mike Easton

38 responses to “About Me

  • Elizabeth Allen

    Are you still hiring? Il Corvo sounds just like the kind of place I’d love to own (in my next life – or if I were a chef!). I love good food in a homey place and appreciate what it takes to be an excellent server. Anyway, it never hurts to ask, does it?

  • Scott Davies

    Congratulations on your new venture (and adventure). I schedule Sunday chef demos, at noon or 2pm, at the Pike Place Market for the summer. Would you like to do a cooking demo in September? I can be reached at scott@pikeplacemarket.org. Thanks, and best of luck. I will be sure to come to dine soon.

  • Lisa O'Neill

    My brother just bought the exact same Cavatelli/Gnocchi maker that you have pictures of in your restaurant. He wasn’t sure what it was at first, but we finally figured it out. He collects antique apple peelers, but loves anything cast iron with gears. Do you if this is rare or valuable? It does have some writing on it, I think it says Cleveland. I read that there was an Italian immigrant that moved to Cleveland Ohio in the 1900’s to 1920’s that invented this. Do you have any other information or know what it may be worth?
    Thanks in advance for any help you can provide.
    Respectfully, Lisa

    • mikeeaston

      I consider them to be both rare and valuable. If they come up on ebay, they usually go for between $100 and $150, -and you were right, they were made by Vitantonio in the 1920’s. They are an elegant machine, that cannot be equaled by modern ones! I hope you enjoy it, let me know if you need a recipe for dough and a few tips on making the cavatelli!

  • Michael G.

    Your new restaurant sounds great! I wish I lived in Seattle, so I could try it. I’m looking for a culinary school to attend in Italy, but it’s hard to know what’s good. Where did you go? Any suggestions would be appreciated. Best of luck!



  • Querencia

    I was unfortunate enough to find your site at half past midnight. I need to wake e up in 5 or 6 hours but I don’t think I can go with out having some pasta now. Preferably fresh. Ouch.. Amazing, beautiful, gorgeous, wonderful food. I hope I can make it down there to eat some…

  • Michele

    Mike, you made our day last Friday when my family and I visited Il Corvo for lunch. The spaghetti al nero di seppia were delicious. Thank you.

  • Glenn Drosendahl

    Mike: Do you have t-shirts? That Il Corvo logo is a got-to-have.

  • Ron Lorentsen

    Mike, Your pasta making class looks fantastic! How can I sign up for the next one?

  • Michele Autore


    We enjoyed your porchetta last Friday with our friends. It was great. It was rich and flavorful, and less fatty than others that I have tried. Keep up the good work.



  • Michele Autore


    Where do you procure the semola Caputo? I like the one I use now from Central Market but would like to try the Caputo.



    • mikeeaston

      I had to order it online, I believe from a website called Brickovenbakers.com -I’m trying to track down a distributor currently.

      • Michele Autore


        I know that Tutta Bella Pizzeria and Via Tribunali use or used Caputo flour for their pizza. I’ve see the flour bags in the past. Their distributor might also carry the semolina, probably too large a quantity for my home use. Thanks for the reply.



  • Boss Man

    Mr. Mike,
    We here atBB Ranch , thrill when you and your dream girl strolon up in your classy wheeler. Thanks for the bold and great craftsmanship
    Boss Man

  • Tony DeLuca

    Ciao from Pittsburgh Pa
    A Great Food Blog

  • Bess and Moses


    My fiancée and I are just starting the process of planning our wedding, which will be some time in the summer of 2013. One of the ideas we’re most excited about is sharing the food we love with our guests, and since meals at Il Corvo are one of our favorite outings, we were hoping to involve you.

    Since we’re still a long way from 2013, all of this is still in the very early stages. For now, we just have three preliminary questions

    1) Would you even be willing to consider catering our wedding? We are likely to have somewhere around 100 guests.

    2) Does the location of the wedding affect your answer to that question? We are still considering sites ranging from in Seattle to two hours outside of Seattle, and recognize that the logistics of those two are very different. We would, of course, pay for any extra required time and effort.

    3) What sort of facilities might you require on-site? We imagine that this depends on the type of food you’d be preparing, but since we haven’t chosen a site yet, knowing whether you have any on-site needs would help us find a place to make this a possibility.

    Please let us know what you think, and if you have any other questions or thoughts for us to consider. Thank you so much, both for considering this unusual request and for making the great food (and memories) that you do!

    Moses and Bess

  • albertocook

    Hi I’m Alberto from Italy
    I’m start a blog with the real italian dish…
    Pasta is the first ingredient for the italian recipes…
    I like your passion for pasta.
    Sorry for my english…

  • Natalie

    Hi, I know it’s a ways off but I was wondering if you will be open on the friday after thanksgiving? We live in Vancouver and come to Seattle often but we usually get into the city long after you have closed on a friday. Thanks!

  • Laura L

    Hi! I wanted to let you know that there’s a type on your homepage (Suturday) but also that I’m so excited to come to your new location! My friend and I ordered every dish last time we were in, and they were all so good. So much for my “less carbs” resolution! Laura

  • Irene Yung

    Yes, I just read “Eats, Shoots & Leaves” and you can call me a stickler. I love your pasta and respect your work so much that I have to say “the way they perfectly pare” should be “the way they perfectly pair”. Thanks for everything you do.

  • Irene Yung

    Yes, I did just read “Eats, Shoots & Leaves” so call me a stickler. I love your food and respect your work so much that I have to say “the way they perfectly pare” should be “the way they perfectly pair”. Thank you so much for everything you do.

  • Andrea

    Hi Mike!

    How often will you do the Saturday Night dinners? Have a bday coming up and think an il Corvo party would be just the right medicine ;)



  • Charo

    I came back to the site to see how the new location/food was and was ecstatic to find you’re now open till 5! I will have pleasant dreams of your lasagna and future pasta dishes now. Question, will the restaurant be doing anything special for valentines day? Thank you!

  • 5 places we want to visit in Seattle this summer | An Emerald City Life 5 places we want to visit in Seattle this summer | a family adventure that begins in Seattle

    […] love Pioneer Square so much now!  So many new and cute food options have opened up-Bar del Corso, Il Corvo Pasta and gaba sushi to name a few along with our tried and true Grand Central and Cafe Umbria.  It might […]

  • Karen

    Hi, I write a blog in upstate NY called pastaonthefloor.com and your recipes are fabulous. Would you mind if I linked to some of them? I have been remiss in adding recipes and I need to step it up. Thanks.

  • Karen

    Will do! Can’t wait to try some myself!!

  • Tifa

    Hi there!!
    I’m looking to have a private dinner there! Can you tell me when’s your next available (Saturday) dinner would be? My husband is from Rome and it would be our 4 years wedding anniversary. We’ve been to Italy 3 times together and out of Rome: your pastas are the best thing we’ve tasted. I’d love to have a little private dinner there to make it a special night. Do let me know if you have anything open this week or next week. Thanks Mike!

  • Tifa

    Thanks Mike! Please do :)

  • Randy

    Thanks for adding to my adventures in eating. Wouldn’t miss your specials for the world: http://wewillfindaway.org/blog/?p=615

  • Ki

    Do any of your pastas have eggs in them?

  • Morgan Fiess

    Hey Chef Mike! I wanted to thank you so much for the opportunity to work with you at Tom Douglas and Jackie Cross’ Feast with Friends event! I am so grateful for the experience and will have to stop by Il Corvo and Pizzeria Gabbiano to try some more of your amazing food!

    -Morgan Fiess

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