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 a cozy little location, actually located Inside Procopio Gelateria, 1501 western ave, suite 300. Once we open, you can expect to see me there in the early hours of the morning making that days selections of handmade pasta. I’ll be shopping at the Pike Place Market for seasonal ingredients and tracking down the best farm eggs in town -serving them up to you, from 11-3 Tuesday through friday.
Look for daily posts and pictures for each days menu,
See you there!
-Mike Easton
April 6th, 2011 at 10:36 am
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?
April 7th, 2011 at 5:09 pm
Thank you, so far i’ve got all the people I’ll need, but stop by once we’re open and say hi.
May 9th, 2011 at 12:22 pm
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.
May 14th, 2011 at 9:04 pm
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
May 14th, 2011 at 9:17 pm
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!
ciao!
Mike
July 24th, 2011 at 7:31 pm
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!
Cheers,
Michael
October 31st, 2011 at 12:37 am
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…
November 29th, 2011 at 11:23 am
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.
January 9th, 2012 at 11:30 pm
Mike: Do you have t-shirts? That Il Corvo logo is a got-to-have.
Glenn
January 11th, 2012 at 8:34 am
No tee-shirts yet, but I’m planning on it!
January 10th, 2012 at 4:22 pm
Mike, Your pasta making class looks fantastic! How can I sign up for the next one?
January 11th, 2012 at 8:33 am
If your subscribed to the blog, you’ll receive an email announcing the dates for the next series of classes! (which I’ve not yet planned, but plan to plan….soon)
January 20th, 2012 at 8:58 am
Mike,
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.
Ciao,
Michele
February 3rd, 2012 at 10:44 am
Mike,
Where do you procure the semola Caputo? I like the one I use now from Central Market but would like to try the Caputo.
Ciao,
Michele
February 3rd, 2012 at 10:59 am
I had to order it online, I believe from a website called Brickovenbakers.com -I’m trying to track down a distributor currently.
February 3rd, 2012 at 11:19 am
Mike,
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.
Ciao,
Michele
April 16th, 2012 at 8:03 pm
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