It all begins with flour, I use molino pasini Italian flours and some organic coarse semola from the states. I make pasta fatto a mano (by hand), using different techniques from pasta sfoglio, ruvida, and more. 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. I also make pasta ruvida which is a rough textured pasta utilizing a sheeter and drying method to create more texture. My pasta 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.