Made daily in our Oakland kitchen
Every day, our kitchen on Lowell Street in Oakland produces over 2,000 pounds of fresh ravioli, rolled and extruded pasta and handcrafted sauces. Then it's packed and delivered to dozens of restaurants, stores and delis all across the Bay Area.
Crafted with Skill & Care
When you step into our production facility, you start to get a feel for the quality of the products just by watching the people behind the pasta. We are real craftspeople. We know the machines, we know the pasta and we are extremely proud of what we produce. We pay attention to every little detail and we're constantly tasting. Many of The Pasta Shop employees have been making pasta with us for 10 years or more. Some have been around since the beginning, that's 30 years! All we can say is, the proof is in the pasta.
Pasta for Everyone
One thing we ask ourselves when developing products is "What do our customers want?" And these days, a lot of you are looking for alternative diet options. In addition to traditional rolled egg pasta, we make numerous vegan options, including a few of our favorite ravioli. We're very proud of our gluten-free Fettuccine, which cooks just like durum wheat pasta.
And our whole grain pasta is made exclusively with Community Grains hard amber durum wheat flour. This flour retains 100% of the germ, bran, and endosperm preserving the extraordinary depth of flavor, aroma, and nutrition of the grain.
Ruled by the Seasons
We listen to the seasons, too. The team creates a special pasta selection every few months that's brimming with the star ingredients of the season. Don't miss Spring's Asparagus & Meyer Lemon Ravioli, or Summer Squash & Corn Ravioli, which hits shelves late June.
