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The fresh homemade pasta is a product of excellence, known throughout the world and used, and revamped by the most renowned chefs and appreciated. It is distinguished from the dry pasta to because it is not subjected to drying. As defined by the regulations, the pasta should have a higher moisture content of more than 24% and have a durability of less than five days from the date of production.
It is usually sold in bulk in the production workshop. If packaged, it must be stored at a temperature below 4 ° C. About the packaging, the homemade pasta can be packed in a protected atmosphere or vacuum.
To ensure the high quality of homemade products, fresh pasta should be rolled out by hand and made from ingredients of proven quality and freshness. It would be preferable, for example, organic flours or exclusively using products of the area. Before listing the characteristics of the dough that can be offered it is necessary to make an introduction on the production management. The products offered by those who engages in the production and sale of fresh pasta lose their freshness and become unsaleable within a few days. To avoid unnecessary waste you must, therefore, be very good at calibrating supply and especially the production. A few months after the opening of the store you will know the amount of pasta you should make, but til then, it will be necessary to do the careful calculations about your sales potential.
Fresh Pasta: simple, with egg, filled and flavored
Basically dried pasta differs according to the shape, such as spaghetti are considered "long pasta" fusilli "macaroni", the angel hair "pasta nest" and so on. In fresh pasta, however, the distinction is based on the composition and preparation of the dough. The fresh pasta assumes different characteristics depending on the ingredients that are used for the preparation and processing which it is subjected. Based on these parameters can be distinguished four main categories:
  • Simple pasta;
  • Fresh pasta;
  • Stuffed pasta;
  • Flavored or colored pasta.

Simple pasta

Simple pasta is made from a dough made of flour, salt and water. The formats obtained are thick and usually require a longer cooking than the dry pasta and other types of pasta. Some examples of pasta
are simple: Cavatelli, Malloreddus, Orecchiette, Pizzoccheri, Strozzapreti. The amount of water used should be about half of the amount of the flour. Instead of the flour you can also use durum wheat semolina, richer in protein, so as to obtain a pasta with a higher cooking resistance. As an alternative to flour 0 and 00, you can use buckwheat flour, barley, rice, chickpeas, kamut and chestnuts. Simple pasta is great for those who suffer from egg allergies and for those who follow a vegan diet that is free of animal-derived foods.

Egg pasta

Usually egg pasta is obtained from the mixture of white flour, eggs and salt. The eggs used must not be less than 4, covering roughly 200 grams per kilo of flour. The egg pasta is rich in three basic nutrients: complex carbohydrates, lipids and proteins; calorie intake is higher than the dry pasta. The egg pasta can have various shapes and sizes, also in line with local traditions.

The stuffed pasta

Stuffed pasta. It is a type of dough made of an internal crust with a filling of meat, fish, vegetable or cheese. To make the stuffed pasta you can use simple or egg dough, the dough in any case should be thin. The choice of filling determines the flavor of the pasta: for a stronger mix will need to add red meat, for a more delicate taste is preferable to opt for
chicken or turkey. Fish can be a more sophisticated variant; the filling can be prepared using, for example, sea bass, salmon, sole, bream or prawns. Pasta with a seafood stuffing is first refined and very tasty dish. For buyers who prefer stuffed with vegetables or who are vegetarians, the alternatives to be proposed are various: artichokes, pumpkin, spinach, basil, and radish. Depending on the dough, you can add red or white wine, cheese, spices, onions and garlic.

Stuffed pasta is widespread in Italy in different sizes ranging from region to region or from area to area. Many preparations are common while coming from different traditions. For example in Parma, Tortellini are called Anolini and Ravioli are called Tortelli, while Tortellini Bolognese in Ferrara are called Cappelletti and Mantova Agnolini.

Flavored and Colored pasta

In general, all fresh dough can be flavored. To the basic ingredients such as white flour, salt, water or eggs, to produce this type of pasta must be added other ingredients, spices and/or flavorings.
Taking a few examples can be added: chestnut flour, spinach, squid ink, red pepper, lemon, truffle, porcini mushrooms, sage, and cocoa. Whatever the choice, a store should always flavor and color the dough using natural products and no artificial coloring agents. The flavored pasta can have various shapes and sizes, even according to the local gastronomic traditions.
Depending on the type of product, the dough may be accompanied by different sauces or simply be seasoned with oil/butter and Parmesan cheese, to best enjoy the added ingredients in the dough.

The main categories you can add special pastes, intended for people with food and, in particular intolerances, celiac disease. Gluten, triggering factor of the disease, is the protein component found in wheat and other grains, such as spelled, barley, rye, oats, kamut. To carry gluten-free pasta you can use the brand flour "gluten free" or buckwheat, corn, rice.

There are pasta makers who decided to devote themselves exclusively to the production of foods "gluten free" and others who assist them to traditional products.

In the case in which both prepare food, gluten-free products must never come in contact with flour or food that they have, to avoid contamination. That is why if you choose to offer special dough you may want to create two separate spaces, or at least two separate working areas.

Types of fresh pasta that can be offered

The Italian gastronomic tradition boasts an impressive range of fresh pasta recipes, suitable to marry the variety of toppings that offers the Mediterranean diet.
Even for the most skilled artisan and prepared, it is practically impossible to bring all the regional specialties. It will be important to make a careful selection of a maximum of 6/8 types of dough to produce and sell.

The choice must be made taking into account some rules of thumb.

First of all, you have to consider some essential products. Ravioli, Tortellini, Gnocchi, and Cappelletti are now deeply rooted in the national food culture and cannot be missed in the window of a pasta store. Moreover, you should take into account local traditions by proposing at least a couple of the most popular specialties of the region in which you have the store. For the rest, the assortment of pasta can be calibrated based on the staff's ability and preferences expressed by customers. Below we list and describe the most common types of fresh pasta, classifying them according to the types of dough with which they can be made of. It is:


Very widespread in Piedmont, they have a square shape. The filling is mainly composed of mixed meats, cooked in different ways; braised beef, roasted chicken breast, roast rabbit, sausage are some examples. The meat is then added vegetables, salt, pepper and nutmeg. The pasta is made of eggs, flour and salt.


Bigoli is a simple pasta, very old country traditions: it is a thick spaghetti with a diameter of 2-3 mm long and 25-30 cm. The dough consists of wheat flour, salt and very little water. There is the possibility of double preparation with or without eggs and wheat; flour can also be replaced with the integral.
Bigoli is a first typical Veneto dish that, according to tradition, was consumed during the days of abstinence, such as Christmas Eve, Good Friday and Ash Wednesday. The most important features is the roughness and porosity of the surface, which allows the paste retain well sauces and condiments.
In traditional recipes bigoli is accompanied by duck sauce or served in a sauce of anchovies or sardines. Excellent also the combination with turnip greens and sausage or sword fish and cherry tomatoes. For a stronger taste can be accompanied by gorgonzola.


Like other types of fresh pasta from Southern Italy, Busiate is made from durum wheat semolina reground and water, no eggs. They have the form of coiled thin hollow tubes, of about 7 cm in length and with a diameter of about 4 mm. Spread in the Trapani area, Busiate take its name from the so-called '' Busa'', the knitting needle used by housewives to make them. They go well with different sauces with or without seafood. Traditional Busiate are those made with pesto Trapanese made with basil, tomato and almonds.

Cavateddi / cavatelli

Cavatelli is a typical semolina pasta format of the regions of Molise and Apulia, now spread throughout southern Italy. They have an elongated shape and hollowed towards the inside and the dimensions may vary depending on the area of ​​diffusion. Cavatelli goes well with both vegetable sauces, and meat.


Egg pasta typical of Emilia generally has a filling made with ricotta cheese, eggs, spinach and grated Parmesan. The perfect seasoning is butter and sage.


Canerdeli are great bread dumplings with bacon in the proposed variants, cheese, spinach and radicchio.Canerdeli are traditionally served in soup, can also be accompanied with different types of seasoning with vegetables or meat.


Handmade Cannelloni have a great added value to the dry pasta, because they can be sold pre-filled and ready to be baked in the oven. Cannelloni are rectangles of fresh egg pasta that usually are wound to form a cylinder that houses the filling. If you want a softer dough with flour, egg and salt, you can add olive oil. If the sheet used for the Cannelloni is similar to that of lasagna, it is useful to remember that Cannelloni is not stuffed with the meat sauce but following the tradition, with cottage cheese and spinach.


Spread in the Terni area, Ciriole is similar to the Tuscan pici. Dough of Ciriole is made by using only flour and water, without eggs. They can be prepared, for example, with a fresh tomato sauce and mushrooms. For Ciriole to Terni takes tomato, garlic, pepper and parsley.


The fettuccine are thin strips of a flat section pasta, spread in northern and central Italy. Its name comes from the verb "slice", as Fettuccine is made  by spreading the dough into a thin sheet that is cut after it is rolled up.
What distinguishes them from the noodles is the width of the strip, which should be comprised between 3 and 5 millimeters.A common variation is the green fettuccine; where in the dough are added beets or spinach. In America they are very famous fettuccine Alfredo, which are seasoned with butter, Parmesan, mixed together with a little cooking water.


Egg pasta from Emilia Romagna. The look is reminiscent of Penne, but they have a different texture. The most common toppings are ham, peas, olive oil, Parmesan cheese or sausage gravy.


The best known are made from potatoes, but can be prepared with different bases: wheat flour, corn, semolina (Roman), polenta, rice, dried bread, potatoes and various vegetables. They can be plain or stuffed. At the regional level, there are different variations and adaptations of this type of product. Finally, depending on the filling the Gnocchi will have to match with the sauces and the most suitable dressings to enhance the flavor.


It is the egg sheets cut into strips. The most famous are the lasagna Bolognese, a typical dish of Emilia Romagna and by now the symbol of Italian cuisine in the world. In this recipe the lasagna is arranged on several layers seasoned with white sauce, meat sauce, parmesan cheese and then baked in the oven. In Liguria lasagna is prepared with pesto and white sauce.


It is a typical recipe of Southern Italy, which is different from macaroni commonly known as a type of dry pasta. Depending on the region, in fact, change the length of macaroon, which is still higher than that which is used for the pasta to be dried. The dough should be prepared with water and semolina from durum wheat. You can dress for example with ricotta and pistachios.


An original dish of Emilia Romagna, whose name derives from the irregular shape of the dough. Originally, the Maltagliati was prepared using the scrap dough pasta noodles. The ingredients are the same as the noodles: flour, eggs and water. The most classic use of maltagliati is with bean soup.


Orecchiette is a famous type of pasta, the gastronomic symbol of Puglia. They are prepared with a base of water and semolina flour. The auricles are round and concave, with the thinner center of the edge, with the rough surface and with the dimensions of about 3/4 of an inch finger. The classic version provides the season with turnip greens.


Typical Ligurian stuffed pasta. It differs from Ravioli for the triangular shape, because they are larger and for the absence of meat in the filling. Good alternative to offer for vegetarians that are usually accompanied with pesto or walnut sauce.


Pappardelle, typical of the Tuscan tradition, is a type of pasta whose shape recalls that of the noodles. The difference is the width: the Pappardelle are at least 2 cm wide. The dough is made from flour, eggs and salt. They are rough to the touch. Tuscan tradition associates them with sauces with strong flavors such as meat sauces as hare or wild boar and mushroom.


Pici (or Pinci) was the first dish of Sienese cuisine. They are large in diameter noodles of 3-4 mm. For the preparation, you should have wheat flour, instead of the durum wheat semolina, water and a minimum quantity of egg, which, however, may also be absent.
It can be combined with many toppings such as cheese and pepper, duck sauce, sausage, mushrooms. The name comes from the practice of "appicciare" pasta.


Typical of Valtellina is a variant of noodles, 2 or 3 mm thick, 1 cm wide and 7 cm long. white flour, buckwheat flour, wheat and water are the ingredients that characterize the classic dark coloring. For Pizzoccheri alla Valtellinese need a dressing of potatoes, cabbage, parmesan cheese, Valtellina Casera flakes and butter.


The term can indicate a ravioli stuffed pasta in general, which can have various shapes such as square, rectangle, triangle and the crescent. In Romagna, the ravioli are called tortelli. Depending on regional traditions varies radically the filling; the ravioli can contain cheese, vegetables, meat, fish, shellfish.For the preparation of ravioli must apply two layers, handing over the filling to a well-spaced piles and lean over the other, sealing the dough around the filling. Finally, the filled pasta is cut with a wheel, smooth or grooved.
The maxi ravioli variant the tortelloni is made with piles of larger filling and cutting the dough into squares of larger size.


The strong point of Campanian cuisine, Scialatielli is similar to spaghetti, but shorter and thicker. Scialatielli is prepared with flour, water, milk, grated cheese, chopped basil and salt. Excellent with shellfish such as clams, mussels, shrimp and seppiolini as the case of Scialatielli with seafood, fisherman or all'amalfitana.


Pasta in the shape of big torches one inch long, widespread in central Italy. Prepared with 00 flour, water and salt to which some add egg whites and cheese. To be seasoned with meat sauce.


Pasta typical teardrop shape, Sptazle are widespread in Germany, France, Switzerland and the Tyrol. The dough must be a base of eggs, flour, water and oil. Also widespread green variant with boiled spinach. You can add a cream and bacon sauce.


Tagliatelle. is one of the most popular formats of pasta of Italian gastronomic tradition. Bolognese origin, are now widespread in all regions. Flour, eggs and salt is what you need to prepare. Very important it is that their thickness should be between 4 and 10 tenths of a millimeter. The noodle width instead goes from 4 to 10 millimeters. The traditional recipe calls for seasoned noodles with meat sauce but the variations are endless and delicious.

Tortellini, cappelletti e cappellacci.

Tortellini is typical of Modena and Bologna and are instantly recognizable thanks to their particular shape that recalls the popular imagination the navel of Venus. Disseminated widely throughout the national territory, they are among the most sought fresh pasta.
The shape of Tortellini is not very different from that of Cappelletti, with the difference that the sheet has a thinner thickness and that the amount of filling contained in each square of dough is lower. Tortellini is easier to manipulate than Cappelletti and is smaller and graceful.
The fillings are different, in fact, Tortellini has a filling of pork loin, prosciutto and mortadella, Cappelletto contains pork, chicken and beef, but also salami and bacon. A variant of Cappelletti are Cappellacci that have a larger size.


Short pasta with elongated and thin shape, born in Genoa. The recipe involves the use of water, flour and salt 00. The most common combination is the one with the pesto. Also widespread variant of trofie made with chestnut flour.

Products to be takeout for consumption on the premises

To offer a complete range of products and attract new customer segments, the store can make sauces and fresh sauces to accompany the pasta for sale and hot and cold items for sale to take away.
If the store provides the consumer on-site service will also allow customers to consume pasta dishes there.
Take advantage of the growing trend to take away may allow the store to compete with the fast restaurant business, having benefited from the quality of the raw materials used. Even in the non-domestic catering, in fact, it has established the trend to prefer natural products, certificates and territory.
The products to be offered will vary according to season and the culinary traditions of the region in which you start the business. Can be divided into three main categories:
  • Gravies and sauces
  • Premade Cold Entrees
  • Premade Hot Entrees

Gravies and sauces.

To expand the offering and meet the needs of different customer segments, the store of fresh pasta may assist the sale of different types of pasta also sell ready-made sauces, made according to tradition and using high quality raw materials and the area. Most gravies and sauces of Italian culinary tradition have, in fact, quite complex work processes and timing significantly distended than the time that Italians on average claim to spend in the kitchen. For this reason, homemade stores and delis have specialized in the production of fresh sauces. The added value of gravies and sauces are handmade in the raw materials used, from agriculture and certified organic farms and or produced without the addition of preservatives and coloring artificially synthesized. In addition, the manufactured handmade product allows a high mark-up and presents no particular problems for the storage and preservation.
The store may sell sauces and sauces fresh daily directly to weight package chemicals in small clear plastic containers of various extents according to the quantity of product desired by the customer. The recipes of dips and sauces from the Italian tradition are very. In terms of authenticity, a choice of sauces and gravies is perhaps the largest of the national scene and these products have always had considerable importance for the preparation of tasty main courses focus on using fresh and stuffed pasta. The choice of gravies and sauces to be constructed should take into account the combinations with the types of pasta products, although some recipes are essential, such as sauce or walnut sauce. In addition, to change the selection, you can also submit original recipes based on vegetables, fish, meat or mixed, spicy and sour.
As for the sauces, though the tomato is dominating -we think of the sweet Passata or Ragu (meat sauce) - even the Pesto have now reached such a variety of variations to suit all tastes. Below we listed the main sauces, meat sauce and pesto. Each can provide one or more additions, according alla regional tradition of belonging:
  • Tomato sauce and basil
  • Bolognese sauce, with minced meat
  • Neapolitan sauce, with meat in pieces
  • Sausage sauce
  • Mushroom sauce
  • Tuna sauce
  • Artichoke sauce
  • Walnut sauce
  • Sauce of olives and pumpkin
  • Clam sauce and artichokes
  • Gravy with bottarga
  • Sauce of chicken livers
  • Soy sauce
  • Seitan ragout
  • Genoese pesto made of basil, parmesan and pine nuts
  • Sicilian pesto (with tomato and ricotta cheese)
  • Trapani pesto (with tomato, basil and almonds)
  • Etna pesto (with tomato, olives, mushrooms and peppers)
  • Pesto alla calabrese (with tomatoes, peppers and cheese)
  • Black cabbage pesto
  • Fennel pesto
  • Pistachio pesto
The sauces instead give the dish more flavor and are mainly used to accompany main courses of meat and fish, but also vegetables. To dispel the myth that the use of sauces in Italy is linked to the spread of recipes, mostly from North America and Northern Europe, listed below are some typical sauces:
  • Bechamel sauce
  • Bagna Cauda, ​​made with extra virgin olive oil, garlic and anchovies
  • Pepper sauce
  • Tuna sauce
  • Caper sauce
  • Anchovy sauce
  • Chatelaine sauce, made from herbs, pickled gherkins and capers
  • Spicy sauce with pine nuts
  • Salt cod sauce

Premade Hot Entrees.

Include all recipes using fresh pasta topped, but also more complex preparations, especially the first courses to be done in the oven, such as lasagne, cannelloni or gnocchi alla romana. These can be sold for takeaway packed in aluminum packaging, the customer can also be used for cooking or heating in the oven once you arrive home.
Alternatively, all of the hot first courses can be offered for consumption on site. In the choice of dishes to be used for immediate consumption, it is useful to keep in mind that in the homemade business, customers cannot be seated at the table and served, but they can only pick the dishes and make use of shelves and stools for a quick snack using plates and disposable cutlery. For this reason it may prove practical to offer food easy to eat. Finally, since the takeaway and the consumption on the premises are secondary activities with respect to the sale of fresh pasta, it is best not to overdo it in the variety of the offer. Three or four first dishes to choose from will satisfy a large part of customers. In addition, you can accept reservations for meals on request of customers. It is clearly not possible to mention all the recipes of warm dishes including fresh pasta, so we have selected some of the most traditional and others more original we indicate below to provide a useful starting point to compile an original menu:
  • Traditional lasagna
  • Lasagne with pesto
  • Gnocchi alla Romana
  • Cannelloni with ricotta and spinach
  • Cannelloni meat or cheese
  • Cannelloni of eggplant
  • Cottage cheese and spinach candy
  • Cavatelli with pumpkin flowers and saffron
  • Ciriole to Terni
  • Garganelli cream, ham and peas
  • Potato gnocchi
  • Ravioli with meat sauce
  • Pumpkin ravioli
  • Pansoti with walnut sauce
  • Orecchiette with turnip tops
  • Pizzoccheri Valtellina, cheese, cabbage and potatoes
  • Bigoli with asparagus, artichokes and pesto peas
  • Rustic pappardelle with sausage and leeks
  • Pici garlic
  • Pici with cheese and pepper
  • Pappardelle with salmon with almonds and lemon
  • Tagliatelle vegetables and arugula

Premade Cold Entrees.

Fresh pasta and sauces are products that are affected by a certain seasonality. In the warm months, the sales of these products tend to suffer a decline. In some cases, can even reach 30%. In order, not passively accept this natural drop in turnover, the business owner can take advantage of the takeaway and consumption on the premises by providing cold pasta dishes delicious on hot summer days. For this purpose, it is to be preferred the small formats of fresh pasta, more appetizing and can better hold the cooking. Here we propose some ideas that reflect the culinary traditions of the Italian regions:
  • Cold ravioli stuffed with tuna sauce and mozzarella, tomatoes and olive oil
  • Cold maltagliati arugula pesto and tomatoes
  • Cold trofie with pesto and sun-dried tomatoes
  • Tortellini lemon-flavored, arugula and Parmesan
  • Ravioli alla caprese with fresh vegetables, cheese and first salt
  • Cavatelli cold cream of zucchini
  • Vegetarian salad orecchiette with eggplant and tomatoes
  • Strozzapreti salad with octopus pepper
  • Gnocchi with clams and courgettes
  • Cold ravioli with eggplant
  • Macaroni with salmon, swordfish and tomatoes
  • Cold lasagna with vegetables
  • Cold lasagna with pesto and salmon


o choose whether and how to expand the range of services you need to carefully evaluate investment opportunities and the use of time of the owner and key employees.
Below we list and briefly describe the main services that you can offer in a store of fresh pasta:
  • Making products to order
  • Takeaways of products ready for consumption
  • Delivery
  • Online sales

Making products to order

To meet special requirements of customers, qualitative and quantitative, you can create special products to order. This service is useful in two particular cases. First, during major holidays, when the customer needs large quantities of fresh pasta and the demand is more concentrated. In this case, to avoid the risk of not finding the desired product customers can book cars the amount necessary for the pasta store and withdraw the product in comfort. Secondly, the pasta store can propose to make unusual types of fresh pasta or respond to particular needs, such as gluten-free, on demand it. It is a service offered only after carefully evaluating the commitment required in terms of time and personnel.

Take away the products ready for consumption.

A new trend for fresh pasta shops is to serve ready dishes prepared with own production pasta packed in takeaway packaging, to be consumed for street or taken home. This service greatly expands the potential customer segments and can ensure a second entree to the pasta shop quite consistent. However, it must also take into account that such a service, if not managed optimally, could penalize the main activity. The additional workload in the laboratory because of the preparation of take-away could cause a deterioration in the preparation of fresh pasta for sale in the store.
For this reason are fundamental planning and strategic management of human resources within the local area, in addition to the analysis of the type and of customer needs.

Home delivery

All the products described can, on request, be delivered to the customer home, for free or for a small additional cost. As for individuals to accept this delivery service are mainly people with little time available, for example, workers who can order a pasta dish to be eaten in the office.
The first factor to consider in order to offer this service is the extension of the area you choose to cover with deliveries. By choosing, a wide range, besides slowing down the service, causes a significant decline in the quality of the pasta, which arrives cold and defeat.
Moreover, it is a service to be offered only after having carried out careful analysis of the costs and benefits. The benefits consist of a potential extension of its customers and thus in increasing revenue potential. The additional costs due to the offer of this service are represented by the direct costs of home delivery real and include the cost of personnel and means of transport to use.

Online selling

To broaden the range of customers and increase revenues, the owner may decide to propose the sale of its fresh pasta products in a network.
To this end, it is necessary to do your own Internet site in which you can present the prepared products and their prices, preferably with a picture and description of the ingredients and nutritional characteristics. Alternatively, you can join a specialized portal.
With a simple "click”, the customer can buy the products directly from home, choosing to pay in advance by credit card or cash upon delivery of the order. It should be clear that to sell online pasta you must finish it and choose a fast and refrigerated transport solution.

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