For eaters who haven’t made the pilgrimage to Il Corvo (and if you haven’t, can you really call yourself an eater?), it’s known as the weekday-only, cash-only lunch joint where the owner won’t package pasta to go and steadfastly refuses to serve gluten-free noodles. Mike Easton’s customers, though, know Il Corvo as the source of spectacular pasta. Easton makes two or three shapes and sauces a day, and they’re all wonderful. Not surprisingly, he’s passionate about his work: When Voracious tried to wrangle Easton for a column about chefs’ hobbies, he revealed his life only consists of spending time with his young daughter and thinking about noodles. HANNA RASKIN 1501 Western Ave., 622-4280, ilcorvopasta.com