That Pasta Club
Pasta with intention.
Small-batch, chef-driven pasta and sauces from the same kitchen as the Supper Club. Hand-formed or bronze-die extruded, and made with the season.
Three ways we make it.
It began with a KitchenAid attachment and pasta kits for friends. The method has grown up. The idea hasn't.
Filled
Egg pasta
Rolled thin and folded around a filling. Tortellini, tortelli and whatever the season suggests.
Extruded
Bronze-die shapes
Semolina and water pressed through bronze dies for a rough surface that grips the sauce.
Seasonal
Rotating specialties
Colored and ruffled shapes and limited drops that come and go with the market calendar.
Sauces
Jarred the way the kitchen makes it.
Small-batch sauces made to go with the pasta. Flavors rotate. Recent jars have included:
- Short Rib Ragu
- Spicy Vodka
- Bolognese
- Truffle Cacio e Pepe
Ask at the market for what's in the cooler this week.
At home
Four minutes to dinner.
- Bring a large pot of well-salted water to a boil.
- Cook fresh or stuffed pasta for 4 to 5 minutes.
- Follow the 80/20 rule: pull it a little early and let it finish in the sauce.
- Loosen with a splash of pasta water and serve right away.
Giving it to someone who cooks?
That Pasta Club gift cards work for pasta, sauces and the Supper Club.