Mike Easton believes that his pasta can control the weather, and he’s probably right. His weekday e-mails about what shapes with which sauces he’s making will control your mind; if you can’t have lunch at his tiny Il Corvo, housed in Procopio Gelateria on the Pike Street Hillclimb, these messages are torture. The pasta that recently made the sun come out, according to Easton: his handmade farfalle (butterflies in Italian, NOT bow ties,” he specified, clearly pained by the pervasive misapprehension) with his house-cured proscuitto cotto, snap peas, and mint. If only the e-mails contained the actual pasta. (Il Corvo, 1501 Western Ave, www.ilcorvopasta.com, 11 am–3 pm, cash only)

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