Venue by 4M Handmade Pasta
Handmade Pasta at Venue: A Labor of Love in Ann Arbor
At Venue in Ann Arbor, pasta isn’t just a dish, it’s a craft, a ritual, and a true expression of culinary love. At the center of it all is Chef Thad Gillies, former owner of Logan and one of Ann Arbor’s most respected chefs. With decades of experience and an unwavering dedication to quality, he handcrafts pasta the way it's meant to be made: with time, technique, and heart.
An Artisan Process, Rooted in Tradition
Our pasta begins with the most important element: the dough. We use a traditional egg dough made with Caputo “00” flour imported from Italy, renowned for its silky texture and superior elasticity. This ultra-fine flour gives our pasta its delicate bite and luxurious feel. It is the true gold standard for true Italian pasta making.
From dough to dish, every noodle is shaped with intention:
- Gnocchi – crafted from ricotta, egg, and flour (not potatoes), these soft, pillowy dumplings are carefully rolled and shaped by hand using a traditional gnocchi board from Italy, creating perfect ridges for catching sauce.
- Ravioli – hand-formed twelve at a time on rustic sheets, filled and sealed with precision and care. No mechanical stampers here, just classic technique.
- Pappardelle – wide ribbons cut completely by hand, meaning no two pieces are exactly alike. This rustic irregularity is what makes handmade pasta so soulful.
- Tagliatelle – delicate ribbons rolled and cut with traditional Italian technique, perfect for creamy or silky sauces like our classic Carbonara. Perfect for capturing the ideal balance of pasta and sauce in every bite.
Pasta Made With Heart. Served With Love.
In a world full of shortcuts, we proudly take the long, flour-dusted road. Whether you’re twirling house-made pappardelle or diving into soft ricotta gnocchi, we hope you can taste the care, craft, and passion poured into every bite.
Come experience handmade pasta, crafted intentionally with Old-World tradition and perfected with Ann Arbor soul, right here at Venue.
A Special Note on Our Torchio Pasta
Confession. There is one pasta shape we don’t make in-house, and for good reason. Our torchio pasta features a truly intricate spiral shape that requires a specialized machine and a different style of dough. To do this pasta justice, we import it directly from Italy, where artisans create it with the same dedication we have for our fresh pastas.
We love torchio for its hearty texture and ability to hold rich sauces. It’s the perfect complement to Chef Thad’s cured pork sugo and the absolutely perfect spiral for our Mac and Cheese to hold lots of our delicious four cheese sauce in each and every bite.
A Menu That Celebrates the Craft
Once rolled, filled, and cut, our pasta becomes the foundation for dishes full of flavor, comfort, and Italian heritage.
Goat Cheese Ravioli
Handmade ravioli filled with creamy goat cheese and finished with rosemary, lemon, Riesling cream reduction, and Parmigiano-Reggiano.
Carbonara
Handmade tagliatelle tossed with pancetta, egg yolks, fresh herbs, and Parmigiano-Reggiano. This dish is silky, rich, and timeless.
Torchio with Cured Pork Sugo
Imported torchio pasta with a slow-cooked San Marzano tomato sugo layered with prosciutto, sopressata, pork shoulder, and Parmigiano-Reggiano. Bold, hearty, and deeply satisfying, it is no wonder this has been a long standing classic on the menu.
Ricotta Gnocchi with Arugula Pistachio Pesto
Our handmade ricotta gnocchi paired with vibrant organic baby arugula pistachio pesto and Parmigiano-Reggiano. This dish is delicate, nutty, and bright.
Pappardelle with Braised Wild Boar Bolognese
Hand-cut pappardelle served with wild Texas boar braised in red wine and simmered with bone broth and aromatics. Rustic, rich, and unforgettable, this is a guest favorite.
Mac and Cheese
Imported torchio pasta folded into a creamy four-cheese blend. Pure elevated comfort and nostalgia, it’s perfection in a bowl.