Michael and Lindsay Tusk, the owners of Quince, are no slouches: in the past couple of years, they've opened Bib Gourmand-notching spinoff Cotogna, glammed up Quince (earning a second Michelin star), and landed one of Michael Tusk's recipes on the cover of Food & Wine. Now, they're making an even bigger play to move into the packaged food business with the launch of Tusk Pasta, a line of high-end dried pastas they plan to debut tonight at the FOG Design + Art Fair.
The Tusks are currently producing three pastas: tagliatelle all'uovo ($12) made with egg yolks and 00 flour; tagliolini all'uovo ($12), which uses the same ingredients in a thinner pasta; and rigatoni integrale ($10), which is a whole-wheat extruded pasta. All the pasta is currently being produced in a commercial kitchen (not Quince's) in SF. The Tusks plan to start selling it at Cotogna and at farmer's markets and pop-ups as early as this spring, with the eventual goal of offering it both wholesale to restaurants and at retail. Michael Tusk is also flirting with the idea of a pasta truck and with building a production facility in SF, where he hopes to eventually offer pasta-making classes for both children and adults. In the meantime, the first batches of pasta will be available at the FOG Fair preview gala tonight from 6-9 pm, and at the fair itself throughout the weekend.