Mike Patrick apprenticed all across Italy to assemble his most idiosyncratic collection of fresh pasta recipes. He has a special interest in the stuffed pastas of Lombardy, such as pi fasacc, filled with herbed taleggio and other cheeses, and folded in an intricate fashion meant to suggest a baby in swaddling. He fills the half-moon casonsei with a hot pink paste of beets and smoked cheese, while the pleated turtej cu la cua are verdant with wild lamb’s quarters, stinging nettle, and Swiss chard. Patrick also makes a full line of fresh dried pastas, including a memorable nutmeg-scented garganelli that will best any factory penne in your cupboard. After selling his pastas at a local farmers market, he opened this store, where customers can nosh on Roman street snacks as they shop, and then return for a pasta class.