It all begins with flour, I use molino pasini Italian flours. I make pasta fatto a mano (by hand), using different techniques from pasta sfoglio, to different hand shapes with semolina. Pasta Uovo (egg pasta), I make a very airy dough and use a mattarello to sheet the pasta. Disbursing the air pockets creating a very light tender texture. this pasta is made the traditional way, you can taste the difference and the quality in it. My mission is to continue to be a humble student of this craft and continue to create and nourish my guests.

- Andrew