10/04/2026
Chef Jenn said something yesterday that we haven’t stopped thinking about:
“The pasta is different at Noche.”
And she means actually different.
Maybe it’s the old wood. Maybe it’s the humidity from sitting down here in the river valley. Maybe it’s the Kentucky eggs instead of the Ohio ones. Maybe this building has just decided it has opinions about pasta.
Whatever it is, the dough behaves differently here. It feels different in your hands. It cooks differently. And somehow, it tastes like Noche.
Same hands. Same care. Same obsession with getting it right. But pasta made in Covington, in this kitchen, on this side of the river?
It’s got a little something to it.
We’re not arguing with the building. 🍝
