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

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

Chocolate chip cookie with sea salt. (per cookie)

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 (2.5 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 (4 minute cooking time) The iconic Piemonte "pinched" stuffed pasta. Pork and beef filling with nutmeg, sauteed kale, and parmigiano. Cook from frozen.

Halloween candy shaped handmade stuffed pasta. Filled with a squash filling (Roasted Squash, Garlic, Ricotta, Parm, Apple Cider Vinegar) Made with a pumpkin spice seasoned dough 8 oz portion, feeds 1-2 people (3-6 minute cooking time)

8oz portion, serves 1-2 people (3-5 minute cooking time) Hand-formed tube shaped noodles with ridges made from double zero flour, egg yolks & olive oil. A traditional pasta from Emilia Romagna.

8 oz. portion, serves 1-2 people (3-5 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 (2 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 (2.5 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 (3.5 minute cooking time) Short, ridged tubes made from a base of semolina flour and water.

8 oz. portion, serves 1-2 people (3-5 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.

8 oz portion, feeds 1-2 people (3-5 minute cooking time) Gluten- free* egg dough, classic tortelloni shape pasta. Stuffed with lemon ricotta filling. Cook from frozen. *may contain trace amounts

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.