our ingredients
Since its inception, Pasta Press’ goal has been to bring authentic Italian flavors to its customers. This can only be done with the BEST ingredients brought together in traditional recipes. We believe people should eat the very best food … in our shop or in their pajamas at home. What you eat is your health.
Pasta Press builds each dish with 10 ingredients or less that are second to none. We start with semola imported from Italy and make pasta in house fresh daily with no additives. Our dishes have that home made flavor that your body recognizes and digests with ease. Enjoy the healthy vibes of a scratch meal from the restaurant next door dine in or take away.
SEMOLA
Pasta Press imports semola from Lazio, Italy to make the freshest pasta around. This high-quality complex carbohydrate is rich in protein and fiber and benefits weight management, heart health, and your digestive system. It is a superfood you can feel good about feeding your family. And due to the highly restrictive growing, harvesting, and processing of semola in Italy, even our gluten-sensitive friends are enjoying our pasta! We are pleased to be offering our neighbors like you healthy options – the kind we would feed our family.
PANCETTA
Pasta Press uses pancetta imported from Milan, Italy. We know that authentic Italian flavors can only be achieved with authentic Italian ingredients. Our Pancetta is an unsmoked pork belly that is cured in salt. Pancetta adds a distinctive flavor to our Carbonara Pasta.
GUANCIALE
Pasta Press imports guanciale from Lazio, Italy. This dry-cured pork jowl is savory and seasoned with salt and peppercorns. Its salty and rich flavor melts in the mouth and makes our Gricia and Amatriciana unforgettable.
PECORINO ROMANO
Pasta Press imports wheels of Pecorino Romano from Rome, Italy – which we grate in-house. It’s slightly tangy, almost spicy taste distinguish Cacio e Pepe, Pesto, and other Pecorino Romano-based make dishes stand out.
fresh berries
Pasta Press uses the freshest berries from California or Mexico seasonally. We top our signature panna cotta with the best berries that can be found in both whole food and jam forms.
00 flour
Pasta Press imports its 00 flour from Lazio, Italy. Grown and finely milled in Italy with the same restrictions as our semola, this powdery soft flour is used in both our focaccia and egg noodle pasta. It is sturdy with high elasticity for kneading.
fresh basil
Pasta Press chooses basil that has a fragrant, sweet smell and peppery taste from California or Mexico. Our basil is picked fresh seasonally.
parmigiano Reggiano
Pasta Press imports wheels of Parmigiano Reggiano from Parma, Italy. It is aged 24-36 months in the region of Parma. The DOP seal on the rind certifies that the cheese is from Parma. Here at Pasta Press we not only import the wheels of Parmigiano Reggiano but also grate them in house to avoid fillers that change the flavor and quality of cheese. We take pride in ensuring our cheese is not only the best but delivered to our customers as fresh as possible.
EXTRA VIRGin OLIVE OIL
Pasta Press uses a certified extra virgin olive oil from California. The Italian family who grows it creates a full-bodied and dynamic oil with bright floral notes you could only get from fresh-squeezed juice. Made from olives harvested in their prime, the fresh oil is cold-extracted within hours at our state-of-the-art mill, then sealed in our very own unique oxygen-free packaging so it’ll taste just as fresh when it reaches your mouth.
Vanilla beans
Pasta Press uses vanilla beans to create a sweet, rich, and warm woody flavor in our made in-house, from scratch panna cotta.
PRosciutto cotto
Pasta Press imports Prosciutto Cotto from Verona, Italy. The sweet flavor with a mild smoky aftertaste is cubed in our pasta dish Panna Prosciutto Piselli.
Heavy cream
Pasta Press uses cream combined from California to Upstate New York and creates a rich, fatty, creamy flavor in panna cotta.