The Pasta Your Sauce Deserves
Most dried pasta is flour and water, dried in hours.
Ours is made with egg and dried for days.
Rich flavor. Real bite.
Made in San Francisco since 1977
It started with a lemon.
Butter. One lemon. Eduardo's Fettuccine.
When Anne and I were considering buying the company, we flew to San Francisco to see the factory. At my aunt's house, the only thing in the fridge was butter. I picked a lemon from the tree in her backyard and made a lemon butter sauce for the fettuccine.
"This is different," we said. "This is better."
We left Madison, Wisconsin, and moved to San Francisco.
— Nando Zucchi, Chief Pasta Lover
Pick your favorites.
Pappardelle
$8.49 USD
At the factory, we saw what makes Eduardo’s special.
Egg: richer flavor, a more forgiving bite.
Most dried pasta is flour and water. Ours is made with cage-free egg.
Bronze dies: sauce that clings.
Our capellini and short shapes are pushed through bronze dies for a rough surface that holds on to sauce.
Lamination: a firm, springy bite.
Most dried long pasta is extruded. We laminate our long shapes for superior texture.
Slow drying: better flavor and texture.
Most pasta is dried fast in high-heat ovens. We air-dry ours at room temperature in San Francisco for up to three days.
Let customers speak for us
Food Hall of Fame
The only pasta brand in the San Francisco Chronicle Food Hall of Fame.
Free shipping
Orders over $59 ship free.
Owners, not a call center
Write to us and you’ll hear back from Nando, our Chief Pasta Lover.
Start with one pot, butter, and a lemon.
That’s how we started. Our bundles put several shapes in one box, so you can find your favorites