Made from a century-old recipe using durum flour, fresh whole eggs, water, and porcini paste, Raffetto’s mushroom pappardelle is gently kneaded in traditional old-fashioned lamination style to give it strength and lightness. Raffetto’s cuts their pasta fresh-to-order on their 1916 hand-operated pasta machine. Their mushroom pappardelle is perfect for adding a bit of umami depth to your favorite pasta dishes.

Local, Small Batch

Raffetto's Fresh Pasta

New York, NY

When the patriarch of the family, Marcello Raffetto, opened M. Raffetto & Bros. in the heart of Greenwich Village in 1906, it’s hard to imagine he would have expected his little pasta shop to last into the next century. Throughout 111 years, many dedicated family members and relatives have kept the business going and growing through all the changes that time brings – from two World Wars and the Great Depression to Vietnam and into the web revolution. In its early years, M. Raffetto & Bros. made three basic products: egg noodles, meat & spinach ravioli (Genoa Style) and, a little later, cheese ravioli (Naples Style). Today, Raffetto’s produces about 50 different kinds of pasta, choosing to follow the same principles that have guided their family’s philosophy since 1906: use the best quality ingredients to produce the best quality pasta. Their passion for quality sustains their commitment to continue to make products in small batches so that everything you taste from Raffetto’s is always as close to “homemade” as possible.

All of Raffetto’s pasta can be frozen, and if stored frozen should be cooked frozen.

Enriched Durum Flour (Niacin, Riboflavin, Thiamin, Iron), Imported Dried Mushrooms, Whole Fresh Eggs, Porcine Paste (Mushroom Juice Concentrate, Mushroom Essence, Essential Oils)