April 13, 2017: 6:30-9:00 pm

There are few things more satisfying than making your own pasta. It is truly a special process full of tradition, history, and care. As the spring season arrives, we'd love to share our passion for all things pasta. You'll leave feeling like a pro!

Menu: 
Maltagliati with Wild Mushroom Ragu
Hand-Rolled Pici with Braised Cabbage, Guanciale, and Browned Butter
Chitarra with Vegetable Brodo, White Beans, Hearty Field Greens, Herb Pesto