Listings by Chef Nicholas Woods
About
Nicholas cooks modern Italian — pasta rolled the morning of your dinner, braises started early, and not much else on the plate getting in the way.
He works well with houses full of people who eat at different times. Pasta courses go out in waves, so late arrivals are not eating something that has been sitting under foil since six.
Nicholas makes his pasta on site rather than bringing it pre-made, which means the kitchen smells right for about two hours before anyone eats.
What's included
- All cooking equipment and serving ware
- Pasta rolled fresh on site
- Course-by-course or family-style service
- Setup and full cleanup
- Kids' portions at no extra charge
- Working kitchen with stove and oven
- Counter space for rolling pasta
- Refrigerator space for prep
- Dining table and seating
- Trash access
- Parking for one vehicle
Short on counter space? Mention it and Nicholas will bring a folding prep table.
Service area & travel
Services & Menus
Fresh Pasta Night
Nicholas rolls the pasta in your kitchen a couple of hours before dinner, then sends courses out in waves. Late arrivals get theirs fresh rather than something that has been sitting under foil.
Works well for houses where people eat at different times, and for kids who would rather watch pasta get cut than sit at the table.
- Antipasto spread $14.00 per person
- Extra pasta course $18.00 per person
- Second server $140.00 flat rate
Cuisine & Dietary
Specialties
Dietary accommodations
Gluten-free pasta is made from a separate dough, though the kitchen is shared.
Mention allergies while planning and Nicholas will adjust the menu in advance.
Fresh pasta means flour and eggs are used throughout the kitchen, and services happen in a rental kitchen rather than a dedicated facility. Cross-contact with gluten cannot be ruled out. Guests with celiac disease or severe allergies should talk with Nicholas before booking.
Our teenagers ate at 6 and the adults at 8 and both groups got hot pasta. Nicholas rolled everything in the kitchen and our youngest spent an hour helping him cut it. Genuinely the highlight of the week.