The Art of Eduardo’s Pasta

At Eduardo’s Pasta, every batch is bronze-drawn or hand-laminated for perfect sauce-holding texture, slow-dried to deepen flavor, and made with cage-free eggs for rich, golden taste — a tradition perfected over nearly 50 years in San Francisco. Since the beginning, we’ve stayed true to time-honored Italian methods, crafting pasta with exceptional care, the finest natural ingredients, and a dedication you can taste in every bite.

Slow-Dried to Perfection

Unlike mass-produced pasta that’s fast dried at high temperature, Eduardo’s is slow-dried for several days at low temperatures. This gentle process preserves the pasta’s deep, natural flavor, gives it a tender-yet-firm bite, and maintains the nutrients of our premium ingredients. It’s the way pasta was meant to be made — whether bronze-drawn or hand-laminated — and you can taste the difference in every forkful.

Bronze-Drawn or Hand-Laminated for Superior Sauce Hold

We shape every batch using either traditional bronze dies or our meticulous hand-lamination method. Bronze dies create a rough, porous surface that clings to sauce beautifully, while hand-laminating gives certain cuts an unparalleled tenderness and layered texture. In both cases, that distinctive surface is no flaw — it’s a feature, capturing the flavor of slow-simmered ragù, a vibrant pesto, or just a drizzle of olive oil.

The Finest Natural Ingredients

We start with 100% durum wheat semolina, shipped fresh from the mill for its rich, nutty flavor and high protein content. Our cage-free eggs add natural color, richness, and depth, while real vegetables like spinach and beets provide vibrant hues and earthy complexity — never artificial powders or dyes. Every ingredient is chosen for purity, flavor, and the way it elevates the final pasta.

From Grain To Plate 

Eduardo’s Pasta is crafted with intention — bronze-drawn or hand-laminated, slow-dried, and enriched with cage-free eggs — bringing authentic Italian tradition to your table.