When you visit Agata & Valentina, you will inevitably stroll by our fresh pasta department. There, you’ll most likely see one of our pasta makers rolling out homemade egg pasta dough, hanging it to dry on traditional bamboo dowels, and cutting it into various shapes, including spaghetti, linguine, papardelle, and even lasagna sheets. This is how the best fresh pasta is made in Italy, and this is how we do it here, with no short-cuts and great ingredients.

We offer our fresh pastas in a wide variety of flavors – plain semolina, whole wheat, spinach, tomato, porcini mushroom, saffron & pepper, meyer lemon (when in season), squid ink and more…. If you don’t see the flavor of pasta you’d like in the exact cut you’d like (spaghetti, linguine, tagliatelle, papardelle, chitarra, etc.), just ask (with a little advance notice if possible), and we’ll be happy to cut whatever dough you’d like into whichever shape you prefer. Please note: All of our fresh pastas are made with eggs.

 

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Fiocchi & Fiocchetti

Fresh Ravioli

Homemade Manicotti

Porcini Linguine

Spaghetti alla Chitarra

Tri-color Fettucine

Fiocchi & Fiocchetti

Both of these filled fresh pastas are shaped like delicate, almost floral, beggars purses. The Fiocchi, which are larger, hold a sweet/savory combination of fresh pear, and robiola, Grana Padano, ricotta and taleggio cheeses. The fiochetti, which are quite small, harbor pockets of delectable gorgonzola cheese.

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Fresh Ravioli

Our supple, fresh ravioli come with an array of tempting fillings: Ricotta, Spinach & Ricotta, Butternut Squash, Porcini Mushroom, Walnut & Gorgonzola, and many more!

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Homemade Manicotti

Available Plain & With Spinach

Handmade semolina pasta sheets rolled around creamy, airy fresh ricotta cheese. Available with both plain ricotta and spinach & ricotta fillings.

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Porcini Linguine

Homemade linguine flavored with the king of all mushrooms - Italian Porcini.

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Spaghetti alla Chitarra

This is a very special cut of semolina pasta, originating in the Abruzzo region of Italy. To make spaghetti alla chitarra, the pasta dough is passed through a piece of equipment called a chitarra (Italian for guitar), which has thin metal strands strung between two sides of a wooden box. The result is a long spaghetti-like pasta with a square cross section, which turns out to be a pretty great shape for pasta. We found our chitarra in an artisanal cookware shop in Bologna, and have been making spaghetti alla chitarra feverishly ever since!

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Tri-color Fettucine

Tomato, Spinach & Semolina

Fettucine pasta in three colors/flavors – Tomato, Spinach, and Semolina. We only use whole, nutritious ingredients, i.e. fresh green-leaf spinach, and Sicilian tomato paste (no fake flavorings or powders!), to create our flavored pastas. Imagine what that means for vegetable-averse youngsters!

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