Food & Drink

Seattle's best pasta, at home

Fresh off the somewhat high heels of his move to Pioneer Square, the dude behind Il Corvo's started slinging dried versions of his authentic, bronze die-cut pastas like gigli, fusilli and ditalini made with local organic eggs and artisanal durum wheat from Italy, all for just $8 a pound, which is kinda steep if you're talking currency transactions, but not for sweet artisanal pasta.