Il Corvo Pasta

Ristorante e Pasta Fresca Artigianale

The Daily Board

Each day we provide an update on what will be made fresh at the restaurant for lunch service. Check here to learn about our daily specials and featured items.

A little trip down south… 

Perciatelli, with Boquerones, shishito peppers, olive oil and breadcrumbs  And,  Gigli, with brocolli romanesco, chickpeas and Moroccan spices....

Tripoline. 

As in: shaped like tripe….. Not to be confused with “tastes like tripe” – it’s getting tossed in a spicy “salse salamumi’ with dandelion greens.  And,  Maccherotto, little scrolls – in a lemon, leek scape and...

The classic. 

We get so excited about all our other seasonal pasta dishes, we sometimes forget about the tried and true.   Pappardelle alla Bolognese.     As well as,  Lumache, in Putanesca Verde And spring garlic stuffed pasta in tomatoes and butter. ...

Squid ink Tagliarini! 

With Salse Verde…    And,  Casarecce, with spring onions, garlic and white wine...

Hayshaker Farms Green Garlic…

With béchamel and Gigli pasta   ​ And  Maccheroni, with pancetta, cippolini onions, balsamic and travisso    ...

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Il Corvo Pasta Studio

Our latest creations

  • Sometimes, #pasta needs a sidedish..... #halibut #poulet
  • Now to enjoy what's left of the weekend..... And brush up on my Italian.
  • If they could just invent Smellogram...... #mushroompasta
  • Morel mushroom pasta for 96 orders of Lasagne Bianco at @ilcorvopasta restaurant tomorrow, and just enough left over for few orders of Tagliatelle at the pasta shop. #iworkonsundaystoo
  • Never use cold eggs for fresh pasta ..... A nice warm water bath for 10-15 minutes will take the chill off and bring them up to room temperature #tips

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