Todd White, Manuel Servin, Sandy Sonnenfelt, Elwyn Crawford, and Sara Wilson along with 15 mostly full-time employees.
The Pasta Shop has been an established business since 1983. Siblings, Sara, Tony and Peter Wilson, bought the Pasta Shop from its original owners in 1987 with plans to move it to their Rockridge Market Hall in Oakland. The Pasta Shop’s pasta and fillings are prepared daily. They use vintage Saima machines, which include a ravioli machine, pasta cutter and old-fashioned laminator. The pasta dough is fed into the laminator by hand. Their extruder produces a very rustic pasta shape--excellent for holding sauce.
All of the beef and pork in The Pasta Shop's products comes from Niman Ranch. All chicken in The Pasta Shop's products is air chilled and comes from the Fulton Valley Farms, a small producer in Modesto. All flours come from a South San Francisco-based mill that sources grains from famers in the United States and Canada. About 35% of The Pasta Shop's ingredients are sourced locally.