People

Sandy Sonnenfelt, Manuel Servin, Mark Kline, and Albert (Beto) Prado, with 15 mostly full-time employees.

About

The Pasta Shop has been an established business since 1983. In 1987, siblings Sara, Tony, and Peter Wilson bought it and moved it to the Rockridge Market Hall in Oakland. Made daily in their Oakland kitchen, their seasonal ravioli, specialty pasta, and handcrafted sauces are the delicious result of the freshest local ingredients combined with time-tested recipes. Italian machines and bronze dies are used to shape their pasta, ensuring a rustic texture ideal for holding sauce.

Sourcing

The Pasta Shop uses Mary’s air-chilled, California-raised chickens and beef from Stormhill Ranch. The whole-grain flour comes from Community Grains, a local company that produces true whole-grain flour. Other flours are sourced from Guisto’s in South San Francisco. About 40% of the Pasta Shop’s ingredients are sourced locally.