Locally produced, daily-made pasta is our passion. Our pasta and fillings are prepared every day with the freshest ingredients in our Bay Area kitchen. We believe blending local ingredients with time-tested recipes results in a product that honors the Italian food traditions of freshness and simplicity.
For over 25 years, making fresh pasta has been the backbone of our business. It all began in a small spot on College Avenue and now, you can find our wholesale pasta kitchen in Emeryville. Our pasta is made with simple ingredients and expertly-honed technique. Our extruded and filled pasta is made on Saima machines from Italy and the result is a toothsome pasta with a beautiful texture.
See our seasonal fresh pasta menu below, or click here to see the fresh pastas we offer year-round.
New to our fresh pasta? Click here for cooking instructions.
Fall & Winter 2011 Pasta Menu
Porcini & Truffle Ravioli in Egg Pasta
Toss with our truffle butter and top with shaved Parmigiano-Reggiano.
Winter Squash & Sage Ravioli in Sage Pasta
Serve with browned butter and top with grated, aged Asiago.
Goat Cheese, Pear & Arugula Ravioli in Egg Pasta
Combine with crispy pancetta and your favorite extra virgin olive oil. Serve on a bed of arugula.
Roasted Butternut & Chestnut Ravioli in Pumpkin Pasta (VEGAN)
Great with sauteed greens and a drizzle of balsamic vinegar.
Pumpkin Gnocchi
Whole Grain Rigatoni - Made with Community Grains Hard Amber Durum
Gluten Free Rigatoni
Combine with your favorite sauce, extra virgin olive oil or butter. Add vegetables and any protein you fancy. Enjoy!
Our gluten free pasta is made in a kitchen that processes wheat and other products containing gluten.
