Brooklyn Pasta Lab

This dough changes with the seasons… humidity affects the pasta drastically.

Every day we are checking the humidity in the lab to make sure our dough is just right.

No middleman here, NYC chefs work directly with us to make sure they get the highest quality pasta.

DM us the word WHOLESALE to request free samples today

A few tools behind our filled pasta production:

Brush
Removes excess flour so the pasta seals properly.

Bicycle cutter
Creates consistent dough strips for agnolotti.

Fluted cutter
Gives agnolotti their classic edges.

Square stamp
Helps form perfect pasta sheets for cappelletti.

Wooden pasta table
The porous surface prevents sticking and lets the dough breathe.

Small tools, consistent pasta, smoother restaurant service.

NYC chefs DM WHOLESALE for fresh pasta samples

A few of our offerings 💛

The pace of dinner service in a NYC is everything

It start with prep in the early morning to clearing that last table.

If you’re an NYC chef looking to save time on your pasta prep dm us the word WHOLESALE and we’ll send you free fresh pasta samples.

Cavatelli extruding.

This shape works well in busy kitchens because it’s sturdy, holds sauce well, and cooks consistently even when the line is moving fast.

Not every pasta shape works in every kitchen. The right shape should match the volume of the restaurant.

If you’re a chef in NYC, DM us the word WHOLESALE and we’ll send you free fresh pasta samples.