Domi

grateful to offīcīally become a member of the 🌾

supportīng colorado-grown wheat and the farmers, millers, and bakers workīng to rebuīld a regīonal graīn economy feels deeply alīgned wīth what ī do at domī

the pasta that īs served begīns long before the dough īs mīxed —
īt begīns īn the fīelds where the graīn īs grown
and the mīlls where īt’s slowly stone-mīlled

at domī we work wīth
• īndīa jammu wheat and rye from
• durum wheat from

these grains carry flavor,
they carry place,
and they carry hīstory īn a way commodīty flour never can

beīng part of thīs communīty means contīnuīng to learn from the people growīng and mīllīng the graīn —
and honorīng īt the best way ī know how:

by rollīng īt īnto sfoglīa for our pasta omakase

🌾

what an unbelīevable experīence at wīth everyone īnvolved at

thank you to for such a thoughtful wrīte-up on domī and the tortellīnī īn brodo

thīs dish carrīes a lot wīth īt

ī learned to roll sfoglīa īn Bologna at La Vecchia Scuola Bolognese () under Maestra Alessandra and Stefania Spisni ()

they taught me that pasta īs dīscīplīne,
patīence,
repetītīon —
and that every fold matters

we made over two hundred kīlograms of tortellīnī īn those months together
that experīence never leaves you

that brodo, that tortellīno —
īt’s an accumulatīon of those rooms,
those hands,
those lessons

laura, thank you for seeīng the layers īn somethīng that can look deceptīvely sīmple
your words mean more than you know

grateful to be part of thīs communīty,
and thīs moment īn denver

Behind the Apron Media is excited to launch Chef’n It Bites!, a new series highlighting the makers shaping Colorado’s food and beverage scene. Each episode takes viewers behind the scenes to explore the stories, techniques, and flavors of local culinary creators.

The first feature stars Chef Matthew Drazick Halip, the Denver-based chef and pasta maker behind domī, an intimate pasta omakase where the menu shifts with the season and fermentation. Each course unfolds as part of a progression, a story told through pasta and a ceremony of food and connection. In Latin, domī means “at home,” and Chef Matthew invites guests into his own kitchen to watch the menu come to life.

– Subscribe to our channel to keep up with all things Chef'n It.
– Follow us on Instagram at / chefn_it for more great Chef'n It content.
– Visit us at https://www.ChefnIt.com to get recipes, read chef bios, and learn more about their restaurants.

https://www.youtube.com/watch?v=4BC3PfaHdqI

Chef'n It Bites! - Matthew Drazick Halip, domī Behind the Apron Media is excited to launch Chef’n It Bites!, a new series highlighting the makers shaping Colorado’s food and beverage scene. Each episode t...

june
denver, co

ī’ll be cookīng a four-part pasta omakase serīes — every sunday īn june — at wīth

seven courses
pasta made entīrely by hand
seasonal īngredīents
thoughtful īnfluences

a dīnīng experīence shaped the way domī began:
īntīmate, warm, and close to the kītchen

these nīghts are small by desīgn,
and seats wīll be līmīted.

more detaīls and reservatīons soon

a new counter
the same table

pasta classes now avaīlable!

many have asked —
and the rīsposta has arrīved

what ī’ve learned,
what ī carry,
what ī share —

pasta is my language

learned slowly
through obsessīon
through repetītīon
through touch

sfoglīa kneaded by hand,
rolled with a matterello,
cut and shaped the old way

no machīnes (senza macchīna)
no shortcuts
just flour, eggs, and tīme

a tradītīon learned from Maestra Spīsnī īn Bologna,
now shared at the domī counter

we’ll knead, roll, shape, and cook together
you’ll leave knowīng how to make pasta by hand (fatto a mano),
how to shape the trīnīty of bolognese trattorīe —
taglīatelle, tortellonī, and tortellīnī

ragù e brodo
b***o e salvīa

līmīted seats
īntīmate settīng

come learn the language of domī

pasta īs a language
learned over time
hours upon hours

slow food
metīculous detaīl

each shape īnspīred by place
emīlīa-romagna
veneto
toscana
bologna
parma
reggīo emīlīa
padova
venezīa
bassano del grappa
sīena
fīrenze

what ī learned there
līves here
between flour and fīngers

pasta as memory
pasta as home

fatto a mano
senza macchīna
made by hand
beyond homemade

and domī is where it all comes together

frīsalto all’assassīna
a unīfīcatīon of regīons
of tradītīons
of technīques

at the heart of thīs dīsh īs fregola —
formed from the pasta trīm of every course,
dehydrated,
ground,
returned to dough

nothīng wasted
everythīng remembered

the fregola īs cooked all’assassīna-style
pressed hard agaīnst heat
no broth to soften the edges
only tīme, fat, and control

crīsp on the outsīde
dense wīth flavor wīthīn
a salto buīlt from what once came last

candīed red kurī squash,
sweet at fīrst —
drawn slowly toward the dark

black garlīc & coffee agrodolce
fermented and bītter-sweet,
molasses-deep,
a slow burn that coats and clīngs

orange-habanero kosho
brīght, vīvīd,
heat that arrīves īn waves

the base, a parmīgīano crīsp
that grounds the bīte —
salt, fracture, release

the fīnīsh, a dustīng of calabrīan līquorīzīa
a whīsp of bītterness,
warm and herbaceous,
līngerīng just long enough

thīs īs an ītalīan heat —
not sudden,
but delīberate

heat that buīlds
heat that stays
heat that asks you to pay attentīon

📸