How to Re-Imagine Bolognese to Make It Even Better

Bon Appetit’s Andrew Knowlton works with Mike Easton to document Il Corvo’s classic Bolognese preparation

Eat This Now: Pasta From Il Corvo Pasta in Seattle

J. Kenji Lopez-Alt of Serious Eats talks about the dilemma of choice between Creste di Galli with a ragù alla Bolognese or Mixed pasta with morels and cream on his hunt for the perfect meal in Seattle.

Every Neighborhood in America Should Have an Il Corvo

Eater travelling food writer Bill Addison profiles Il Corvo and makes the case for every neighborhood to aspire to have a local pasta restaurant.

These Noodles are Worth Waiting in Line For

Bon Appetit lauds Il Corvo’s pasta and confirms that waiting on line will be rewarded with an excellent meal.

Il Corvo Pasta Hits it’s Stride – Editor’s Pick


Thrillist lauds the use of old-school pasta making equipment and the resulting deliciousness in this fine piece.

Seattle Restaurant Il Corvo Flying High — on Chef’s Terms

The Puget Sound Business Journal profiles Il Corvo’s rise from the Pike Place Market hill climb to it’s permanent space in Pioneer Square

Easton Opens the First Incarnation of Il Corvo

Seattle Times food writer Nancy Leson writes about Easton’s journey towards the initial opening of Il Corvo.

Pasta Addict

Bethany Jean Clement writes an Interview with the Man Who Makes Awesome Handmade Pasta Lunches Inside a Gelato Shop