“Proving that the tiniest restaurants can indeed be the mightiest … Luce, a hole-in-the-wall doling out fresh pastas like the Bolo (pappardelle tossed with pork ragù, mint, and toast crumbs) in paper cups to go.”
Food & Wine Magazine
“Despite being a casual takeout restaurant, no amount of flavor or decadence was sacrificed to make this pasta so quickly and casually.”
“I think mine’s better. Sorry Dad?”
‘Travis says there is no secret to his pasta — aside from good quality ingredients: 00 flour and semolina, local organic eggs, and a splash of Spanish olive oil. That’s it. Though the Luce kitchen is tiny, the focus solely on pasta means there will be space to prepare it. Roll and cut fresh pasta by hand, boil it, and toss it in sauce. “It’s just fresh and cooked to order which is a real gamechanger,” Travis said.’