Hands On: with one of Baia Pasta's Founders

In-Person Mission, San Francisco


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Medium (10-15 Guests)
Local, Organic
Baia Pasta is all about dry pasta crafted in small batches with traditional techniques from the best organic US-grown grains. We are inspired by the principles of the Slow Food movement: to provide people with delicious food that is good for them, good for the people who grow/produce it, and good for the Earth. Clearly we have a thing for dry everyday pasta and we'd like to extend the pleasure of homemade egg pasta with you, a tradition all over Italy. The season is right, both for the Winter wheat harvest and also for mushrooms, possibly the best addition to a plate of homemade tagliatelle.

Menu detail

Tagliatelle di Kamut® coi funghi
Think Italy at best: three ingredients, that's when things get tricky and hard to pull off, to get the best out of few flavor coordinates. We'll roll and shape a rich dough made with Kamut® wheat and duck eggs, that provide the perfect fat content for fresh pasta. It's a simple and deceivingly addicting dish. Your Sunday will never look the same once you master the details that make pasta perfect. (Contains: mushrooms, dairy, eggs, wheat)
Pollo al latte e limone
Oven roasted/braised chicken with milk, lemon, sage and thyme, with a side of lemon rice and freshly sauteed gingery greens. This makes the perfect comfort dish, you'll be hooked. (Contains: dairy)
Citrus salad with mint sugar
A seasonal plate of citruses with a summery twist.

Hands On: with one of Baia Pasta's Founders

In-Person Mission, San Francisco
(Exact Address will be shared upon purchase.)