Made daily in our Oakland kitchen, our seasonal ravioli, specialty pasta and handcrafted sauces are the result of blending the best local ingredients with time-tested recipes.
Can’t make it to The Pasta Shop in Oakland or Berkeley? Find our fresh pasta at Bi-Rite Market, Rainbow Grocery and Whole Foods Market stores throughout the Bay Area. We also have a stand at the San Francisco Ferry Plaza Farmers Market every Saturday. You can order online for delivery from GoodEggs.com, and we ship nationwide from MarketHallFoods.com.
Find our seasonal flavors below or explore some more:
Classic Cuts & Flavors | How to Cook Fresh Pasta
Seasonal Pasta Menu: Spring 2015
Asparagus & Meyer Lemon Ravioli in Lemon Parsley Pasta
For a beautiful spring dish, toss with braised baby artichokes and crispy pancetta.
Ingredients: Asparagus, ricotta, Parmesan, Meyer lemon zest, extra virgin olive oil, breadcrumbs, salt, white & black pepper. Durum flour, eggs, lemon, parsley, semolina.
Basil Pesto & Mozzarella Ravioli in Egg Pasta
We love these wonderfully melty ravioli with any of our tomato-based sauces.
Ingredients: Ricotta, mozzarella, basil, Parmesan, pine nuts, extra virgin olive oil, breadcrumbs, garlic, lemon juice, salt, pepper. Durum flour, eggs, semolina.
Goat Cheese Ravioli with Spinach & Olives in Lemon Pasta
Simply toss with olive oil and serve with grilled or roasted chicken for an easy, satisfying dinner.
Ingredients: Ricotta, goat cheese, spinach, green olives, Parmesan, olive oil, breadcrumbs, garlic, chile flakes, salt, black pepper. Durum flour, eggs, lemon, semolina.
Sweet Pea & Mint Ravioli in Egg Pasta
Make a lovely salad by tossing these fresh-flavored ravioli with spring greens, shaved fennel and vinaigrette.
Ingredients: Peas, ricotta, Romano, Parmesan, mint, salt, white pepper. Durum flour, eggs, semolina.
Roasted Squash Tortelloni
Make a hearty one-dish meal of these rich tortelloni tossed with sautéed kale and sausage.
Ingredients: Parmesan, butternut squash, yams, breadcrumbs, salt, pepper, coriander. Durum flour, eggs, semolina.
Prosciutto Tortelloni with Mortadella
These savory tortelloni are stellar with our Arugula Parsley Pesto. Mix it all together with some vegetable soup for a delicious take on the Provençal soupe au pistou.
Ingredients: Ricotta, mortadella, Parmesan, prosciutto, pecorino, breadcrumbs, salt, pepper, nutmeg. Durum flour, eggs, semolina.
Only available while the nettle season lasts. Simply toss with the best butter you can find and shower with grated Asiago cheese. Delicious!
Ingredients: Potato flakes, eggs, nettles, potato flour, durum flour.
Rolled Nettle Pasta Sheets
Cut to any size you like, tender sheets of nettle pasta are a special treat for pasta night. We recommend making a classic white lasagna or tossing spaghettini with butter and Dungeness crabmeat. Only available while nettle season lasts.
Ingredients: Durum flour, nettles, eggs, semolina.