





At Il Corvo we rely on years of experience and knowledge in order to create the perfect noodle. We work with traditional bronze dies and handmade tools as well as high quality organic ingredients to develop pasta with a proper al dente mouth feel that is both delicious and firm.
People sometimes mistake over or under cooking the noodle to directly affect the al dente texture of pasta. In fact, a proper al dente noodle is primarily the result of using high quality ingredients – semolina flour, wheat flour and fresh eggs. The protein in these ingredients are what creates the ‘tooth’ in the noodle – that’s what gives it it’s texture.
We focus on formulating the right blend of flours, eggs and water for each pasta shape so that it has the right texture and tooth. By using organic flours, as well as local organic eggs which have a much higher protein content and better quality overall, we are able to produce a much higher quality pasta that cooks well, holds sauce perfectly and is delectable (OUR PASTA).

The bread is simple, but good. A nice complement to my pasta, which was ...

Grade: A