Sandy Sonnenfelt, Manuel Servin, Mark Kline, Albert (Beto) Prado, and Aaron Gold, with 15 mostly full-time employees.
The Pasta Shop has been an established business since 1983. In 1987, siblings Sara, Tony, and Peter Wilson bought it and moved it to the Rockridge Market Hall in Oakland. Made daily in their Oakland kitchen, their seasonal ravioli, specialty pasta, and handcrafted sauces are the delicious result of the freshest local ingredients combined with time-tested recipes. Italian machines and bronze dies are used to shape their pasta, ensuring a rustic texture ideal for holding sauce.
The Pasta Shop uses Mary’s air-chilled, California-raised chickens and beef from Stormhill Ranch. The whole-grain flour comes from Community Grains, a local company that produces true whole-grain flour. Other flours are sourced from Guisto’s in South San Francisco. About 40% of the Pasta Shop’s ingredients are sourced locally.
All whole grain pasta is made exclusively with Community Grains hard amber durum wheat flour. We are proud to support the growth of the California grain economy.
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »