Unlike most wholesale pasta manufacturers, we’ve never precooked or par-boiled our products – and we never will.

Our fresh pasta is truly the closest you can serve to homemade pasta without rolling out the dough yourself. You’ll taste the difference, and your customers will too.

Fresh pasta is also a better value than precooked pasta – when you cook fresh pasta, it absorbs moisture and yields 30-50% more servings per pound than precooked pasta. When you buy a precooked case, you pay for that 30-50% water weight up front.

Finally, fresh pasta is more durable than precooked pasta. You can expect better hold times and less breakage, which means fewer lost orders and wasted product. This also means we can stuff our ravioli with much more of the good stuff, without worrying about them breaking or bursting.

Our pasta consists of 100% non-GMO semolina, grade A eggs, and filtered water – that’s it.

We source our semolina from North Dakota, known for producing the best flour in the country. Semolina is a wholesome grain with a low glycemic index – eating our pasta leaves you satisfied, not sluggish.

We prepare our fillings from scratch in our own kitchen, from sautéing and roasting vegetables to braising meats. You’ll taste whole, premium ingredients like imported cheeses, Certified Angus beef, and sustainably sourced North Atlantic, hard shell lobster – no preservatives, no shortcuts.

Unlike many manufacturers, we use front-to-back bronze dies that are traditional in Italian pasta making. This process makes our pasta more porous and gives it a distinctly hearty and “spongey” texture. Not only does it taste more like true homemade pasta, but it absorbs sauces and flavors better to make every pasta dish taste that much more extraordinary.

No other pasta company comes close to our fill rate, thanks to our signature double-lamination process that results in a double-bellied or “double-stuffed” ravioli.

With more filling, you can put fewer pieces on a plate while delivering unforgettable taste.