Introducing Chef’n It Bites & Chef Matthew Drazick Halip

Behind the Apron Media is excited to launch Chef’n It Bites!, a new series highlighting the artisans, producers, and makers shaping Colorado’s culinary ecosystem.

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.

Hand-Made Tortellini

Chef Matthew shares his passion and the artistry behind making tortellini in brodo, inspired by his training in Bologna. Using heritage India Jammu flour from Colorado’s Dry Storage Mill and the traditional Italian method of hand-rolling sfoglia, the pasta is light, airy, and packed with flavor - a texture Chef Matthew notes “cannot be replicated by a machine.” 

“It is a labor of love,” said Chef Matthew while hand rolling the dough. “I think that’s what makes this style of pasta unique.”

The tortellini are filled with five-spice porchetta and served in a brodo doppio of chicken and turkey, enriched with lacto-fermented mushroom dashi and Parmigiano brodo, then finished with a duck fat salsa matcha. Chef Matthew rolls, cuts, and shapes the pasta providing tips along the way, showcasing the skill and storytelling behind every domī experience.

Watch the full video on Behind the Apron Media’s YouTube channel.

Chef’n It Bites! host Tarah Runco learns how to make tortellini from Chef Matthew Drazick Halip of domī.

An Invitation to the Art of Sfoglia

Pasta classes are now available at domī. Join Chef Matthew to learn how to knead, roll, and shape pasta by hand while preparing tagliatelle, tortelloni, tortellini, ragù, and brodo. These hands-on classes offer guests a deeper understanding of the craft behind the domī experience.

“I’m looking to share more about sfoglia with everybody,” said Chef Matthew. “I think the more people that can get their hands in it, the more of an appreciation that folks will have.”

Upcoming class dates: March 1, March 8, March 22, March 29.

Reserve your spot for domī dining or pasta classes at DomiDen.com.