Although there is stiff competition in terms of Italian dining in San Francisco, the recently opened Flour + Water restaurant in the Mission District differentiates itself by offering a delectable menu of handmade pasta dishes which come in all manner of shapes, sizes, and regional specialties. The trio of chefs in the kitchen utilise a nose-to-tail philosophy, where the menu changes with the seasons and according to their daily whims. Flour + Water’s funky decor is bright and rustic, dominated by reclaimed wood and a prominent pizza oven cooking superb flat-crusted wood-fired Neapolitan pizzas. However, the house specialty is the menu of homemade pasta, where diners can go all-out by indulging in the hearty 5-course Pasta Tasting Menu which showcases flavours such as squid ink tortellini, pork and prosciutto ravioli, and sunchoke cappelletti with pine nuts and dino kale. Mains such as the roast pork with farro, peas and cherries are also well executed. Flour + Water also offers a series of pasta-making classes for the public, where you can learn the art of hand-rolling pasta and take some of the chefs secret techniques home with you.
