Ferrazzani's Pasta & Market

Ferrazzani's medium sized shell. I love this one as a substitute for orecchiette, with crumbly fennel sausage a long-cooked broccoli

Ferrazzani's smaller shells. This one is perfect for soups and pasta salads and macaroni and cheese

Ditalini is a tiny little tube that gets its name from the Italian ditale, meaning thimble. It has been around since the 1800s. Perfect floating in broth, or in heartier soups and stews, they have a great chew and won't fall off your spoon. We love it in pasta e fagioli (pasta fazool) or pasta and lentils. Or try them as a substitute for couscous or even done risotto-style

Pick your three favorite Ferrazzani's dried pastas, and we'll do the rest. Perfect for host/hostess gifts, office gifts, your favorite foodie or anyone who likes pasta!

Ferrazzani's Fusilli is a perennial favorite. This corkscrew shape is extremely versatile and captures sauces on its axes. Try it with spicy red sauces, with veggies and pine nuts or sausage and and a simple pasta from homegrown tomatoes

The vegetarian version of our signature Mortadella sandwich made with house-marinated artichoke hearts, creamy Gioia straciatella and our house pistachio pesto. *One of the LA Times 37 sandwiches to try right now.*

Heirloom tomatoes, housemade Pesto Genovese, Straciatella, extra virgin olive oil and a splash of house basil vinegar. Tastes like summer!

Our newest sandwich! Dark meat chicken sourced from Cream Co. Meats, confited in olive oil, then tossed it with an orange-Calabrian chili agrodolce spiked with fennel seed and garlic that's bright, deeply savory, a touch spicy, and a little addictive. It all comes together with spicy arugula and tangy pecorino Toscano on a Bub & Grandma's baguette

Garlicky chickpeas get a boost from a crunchy pickled fennel salad studded with Castelvetrano olives and pepperoncini, finished with a shaving of Pecorino Toscano. Served on a Bub & Grandma's baguette. A vegetarian sandwich that will please carnivores too

The perfect lunch box: your favorite Ferrazzani's sandwich and your choice of an arugula & pecorino side salad or Torres chips

An ode to our friends from Jersey, these shells are stuffed with ricotta and a Sunday Gravy-style meat sauce based on our garlicky pomodoro, made with Peads & Barnett heritage pork and pasture-raised beef. Feeds 4

We love Peads & Barnetts for their low intervention, regenerative farming, and the incredible pork products they produce. Their hot Italian sausage has just enough spice to make things interesting without overpowering

Buy two! One for tonight, and one to have in the freezer for emergencies! Our homemade lasagna uses our fresh, house made lasagna sheets (contains egg) layered with seasoned Gioia ricotta, Parmigiano-Reggiano, Pecorino-Romano and our garlicky Pomodoro. Feeds 4

You've asked, and we've listened. Our super-cravable, luxurious lasagna Bolognese is now available for you to take home. Limited quantities available! Made with our house egg pasta and house Bolognese that uses grass fed beef, Peads & Barnett pork and an organic milk bechamela. Find out why this is my kids' favorite thing to eat

While we took awhile to launch these, they're the meatball I've been making at home for years with the same high quality ingredients. From my family table to yours. Peads & Barnett ground pork, grass fed beef, housemade breadcrumbs, Purple Stripe garlic powder, toasted onion powder, egg, parmigiano, reggiano, pecorino romano, colatura di alici, salt, pepper, chili flake. Cooking instructions: Bake on a broiling pan or on a baking sheet with a wire rack at 375 degrees for 20-25 minutes, or in a cast iron pan

We love Peads & Barnetts for their low intervention, regenerative farming, and the incredible pork products they produce. Their mild Italian sausage is our go-to, crumbled or cooked whole on the grill, you'll love the classic flavor

Housemade vegetarian stuffed shells for those nights you just don't have cooking in you. Made with ricotta, Parmigiano-Reggiano and Pecorino Romano and plenty of our garlicky Pomodoro. Feeds 4

One of my all-time favorite pasta shapes, the name bucatini comes from the Italian word bucato, which means pierced. Its straw-like shape allows for a thicker pasta that doesn't take forever to cook, and a little hole for all of your sauce to seep into. Our bucatini is a small diameter, making it less unwieldy to eat!

Also called Mezze Rigatoni or Bomboloni, it's half the length of Rigatoni but 100% as delicious

Half a Bub & Grandma's baguette spread with our secret blend of garlicky butter spread. Take home and bake for 25 minutes in a 375 degree oven and enjoy!

Fire up your ovens! You've been asking, and we've been hard at work on this collaboration with our neighbors at Prime Pizza

We've heard your requests for something green, and we're happy to oblige. This is the perfect side salad: spicy arugula, shavings of Pecorino-Romano and a bright lemon vinaigrette.

Crunchy and just the right amount of salt

These pesto-dusted chips are unbelievably craveable. The bag is big enough to share, but you might not want to

Crunchy chips dusted with slightly spicy Spanish paprika

Addictive truffle goodness

Rich coffee gelato with bits of chocolate and waffle cone

Who doesn't love the Italian marriage of chocolate and hazelnut? A Ferrazzani's exclusive!

One of my all-time favorite gelato flavors! This highlights the fruity qualities of olive oil with a richness that's so so satisfying

Because California pistachios in Uli's hands means the best pistachio gelato

Tangy yogurt gelato with ribbons of jam made from locally sourced Murray Family cherries

This rice cake has roots in Northern Italy and shows up on so many Easter tables for good reason — it’s comforting, a little nostalgic, and just sweet enough. Ours is made with Carnaroli rice, orange zest, and just a hint of cinnamon and almond with a chopped almond base. It’s one of my favorite holiday bakes, and it’ll be available by the slice in the shop on Easter Sunday

Dry Italian Amaro soda. The Alta tastes like an na Negroni and is the perfect complement to our Mortadella sandwich

Dry Italian Amaro soda. The Onda's dominant profile is lemon and sage

Dry Italian Amaro soda. The Sera's grapefruit, rhubarb and spice character makes it a favorite