Tagliatelle comes from Emilia-Romagna and is traditionally paired with rich, slow-cooked sauces. La Trafila’s fresh tagliatelle is supple and silky, with enough structure to carry meat ragùs, cream sauces, or simple butter and Parmigiano without feeling heavy.
Brooklyn, NY
La Trafila is a fresh pasta maker based in Gowanus, Brooklyn, founded in 2019 by Jiselle and Luigi Speranza. The business was built with a clear focus on quality, freshness, and thoughtful production, offering pasta that reflects both technical skill and deep respect for tradition. With roots in the restaurant world, the team brings more than 15 years of hands-on experience to every dough, cut, and filling.
Ingredients are at the center of everything La Trafila makes. They combine imported flour with carefully sourced local and regional ingredients, producing pasta in small batches and always made to order. This approach ensures each product arrives at peak freshness, whether it is headed to a restaurant kitchen or a customer’s home. Their process does not stop at production. Packaging and storage are designed to preserve texture, structure, and flavor all the way through delivery.
La Trafila works closely with chefs and partners, tailoring shapes, doughs, and fillings to specific needs while maintaining the feel of a small, craft-driven operation. The result is pasta that is consistent yet personal, rooted in classic technique, and made with care, precision, and intention.
