Homemade sauces and pasta cut to order since 1906. Numerous committed family members and relatives have maintained the company’s growth over the course of these 106 years, despite all the changes brought on by time, including two World Wars, the Great Depression, Vietnam, and the internet revolution. And for this, our family is truly grateful. In its early years, M. Raffetto & Bros. produced three staples: egg noodles, meat and spinach ravioli in the Genoese style, and later, cheese ravioli in the Naples style. Today, Raffetto’s produces about 50 different kinds of pasta. We frequently ponder Marcello’s opinion of our assortment of homemade dishes, which includes rosemary pappardelle, black squid ink linguine, and pumpkin ravioli. Our family still decides to adhere to the same guidelines that have governed our family’s philosophy since 1906: use the best quality ingredients to produce the best quality pasta. This is true whether it is a classic pasta dish or something a little new and creative. Andrew Raffetto Owner.
Just so happens, there are quite a few excellent Italian food stores in New York City. You really can’t have an Italian meal without pasta. Here are the top Italian fresh pasta shops in New York City because we absolutely adore pasta, especially when it’s fresh.
One of the few authentic, old-school Italian restaurants still open today is Piemonte Ravioli, located at 190 Grand Street in Little Italy. It is not surprising that they specialize in ravioli, which come in flavors like lobster and cheese. Additionally, they offer other pastas like tortellini and fettuccine, both of which we advise.
Di Palo’s Fine Foods is located at 200 Grand Street across the street. Fresh pasta is among the many ingredients they have for an authentic Italian meal.
Join us for a walking tour of Little Italy in Manhattan to learn everything there is to know about freshly made Italian pasta!
There are many excellent choices outside of Little Italy and Manhattan as well. Cassinelli Food Products is located at 31-12 23rd Ave in Astoria. Astoria is another hot spot for authentic Italian foods. In Astoria, Cassinelli Food Products is undoubtedly a must-visit location. Their linguine, tortellini, cappelletti etc. are all excellent.
When the patriarch of our family, Marcello Raffetto, opened M. Raffetto & Bros. It’s difficult to believe he would have anticipated his small pasta shop would last into the next century in the heart of Greenwich Village in 1906. And have it be thriving now more than ever. The company has been operating and expanding for the past 110 years despite all the changes that have come with the passage of time, including two World Wars, the Great Depression, Vietnam, and the internet revolution. And for this, our family is truly grateful. LEARN MORE >.
FAQ
What is the difference between pasta and fresh pasta?
Fresh pasta is made with flour and eggs, whether you’re savoring a bowl of trofie with basil pesto or a hearty beef lasagna (although the vegan version, made with flour and water, is equally delicious). On the other hand, dried pasta is simply made with durum wheat and water.
Is homemade pasta really better than store-bought?
Pasta made from scratch is always more flavorful, fresher, and healthy than pasta from the store. However, the solution is a little more nuanced when it comes to fresh and dry pasta. Everything depends on the dish you’re cooking and the sauce you’re making.
Are fresh noodles better than dried?
For rich, creamy dishes with butter as their base, fresh pasta works best. The pasta’s richer, softer flavor pairs incredibly well with dishes that call for dairy (source: Pasta Evangelists) On the other hand, thicker meat sauces go better with dried pasta.
What’s the difference between boxed store-bought and fresh pasta?
Ingredients used to make dried pasta include semolina flour and water. Eggs, flour (often semolina flour), water, and/or olive oil are used to make fresh pasta. Compared to cooked fresh pasta, cooked dried pasta has a different texture.
