Behind the Pasta - Why We Do It the Hard Way

Fatto in casa...

Making fresh pasta from scratch every day is not the easy way. It takes time, patience, and commitment — but it’s worth it.

At Pastaio, we use imported flour and water from Italy. We extrude our pasta through bronze dies, just like they’ve done in the old country for generations. Why? Because it gives our pasta that rough texture that holds sauce the way it’s meant to.

You might not always see it — but every bite tells that story. That’s why we say Pastaio means more than pasta maker. It’s a craft. A tradition. A promise to do things the right way.

Come taste the difference.