Flour+Water Pasta Shop

buttermilk fried chicken, chili aioli, cabbage slaw, pickled banana peppers on a Rize Up Bakery hoagie roll

mortadella, ham, toscano, aioli, provolone, red wine vinegar, pepper relish on a Rize Up Bakery hoagie roll

marinara braised meatballs, ricotta, basil, provolone on a Rize Up Bakery hoagie roll

fried eggplant, marinara, burrata, kale & pepita pesto, basil on a Rize Up Bakery hoagie roll *cannot be made vegan!*

roasted turkey, pepper jack, bacon, avocado, aioli, peperoncini & red onion on a Rize Up Bakery hoagie roll

House made hummus, cucumber, radish, pickled red onion, avocado, arugula + red wine vinaigrette on a sesame hoagie roll

Flour + Water Foods Elbow Macaroni, Roasted Corn, Chili Aioli, Parmigiano, Scallions, Lime, Cotija, Aleppo **Does not contain nuts** Allergens: Gluten, allium, dairy

radicchio, romaine, olives, pickled onions, provolone, pepperoncini, salumi, marinated chickpeas & red wine vinaigrette

little gem lettuces, kale, garlic croutons, soft boiled egg, anchovies & parmigiano

Our Flour+Water Pasta Shop branded tote bag holds four wine bottles. Perfect for weekend trips or dinner parties!

8oz portion, feeds 1-2 people (3-5 minute cooking time.) Our classic taleggio scarpinocc, cow's milk cheese-filled 'clog' shape pasta. Cook from frozen.

8 oz portion, feeds 1-2 people (3-5 minute cooking time) The iconic Piedmontese "pinched" stuffed pasta. Pork and beef filling with nutmeg, sauteed kale, and parmigiano. Cook from frozen.

8 oz portion, feeds 1-2 people (3-5 minute cooking time) Aleppo dough. Mortadela, pork loin, prosciutto, egg, parm, and nutmeg filling. Cook from frozen.

8 oz. portion, serves 1-2 people (3-4 minute cooking time) Long noodles with squared off edges made from double zero flour, egg yolks & olive oil. Also known as “spaghetti alla chitarra” in other regions of Italy, but in Rome it’s tonnarelli. This is the perfect noodle for the classic cacio e pepe pasta dish.

8 oz. portion, serves 1-2 people (3-4 minute cooking time) ¼ inch flat noodles made from double zero flour, egg yolks & olive oil. One of the most common noodles in Emilia Romagna, Tagliatelle pairs perfectly with ragu alla bolognese. Try this with our very own slow simmered bolognese from the Flour + Water kitchen.

8oz portion, serves 1-2 people (5-7 minute cooking time) Pinched bowtie shaped pasta. Blue and red dough. Stripped to look like the American flag. Happy 4th of July!

8oz portion, serves 1-2 people (5-7 minute cooking time) Extruded long noodles with a hollow center flavored with garlic and made from a base of semolina flour & water.

8oz portion, serves 1-2 people (5-7 minute cooking time) Short, ridged tubes made from a base of semolina flour and water.

8 oz. portion, serves 1-2 people (3-4 minute cooking time, may contain trace amounts of wheat product) Long noodles with squared off edges made from gluten-free flour, egg yolks & olive oil. Also known as “spaghetti alla chitarra” in other regions of Italy, but in Rome it’s tonnarelli. This is the perfect noodle for the classic cacio e pepe pasta dish.

Our classic tomato sauce. *VEGAN* (per pint)

Classic beef ragu, delish. (per pint)

Creamy sauce made with cream, butter and parmigiano cheese. (per 1/2 pint)

Kale-pepita pesto. (per 1/2 pint)

Chefs' favorite noodle! Ruffled edges grip cream-based sauces, traditional basil pesto + more. Made with organic semolina.

The classic short tube with a rainbow arc, perfect for your Sunday potluck. Made with organic semolina.

Versatile + familiar, ideal for red sauce dishes to seafood-based pasta. Made with organic semolina.

Everyone's favorite short pasta. A hollow tube with textured ridges that suits many methods. Made with organic semolina.