Handcrafted Pasta & Noodles

Artisan pasta makers produce fresh handmade pasta and specialty noodles for restaurants and consumers.

With fresh pasta valued and Italian cuisine popular, pasta making generates revenue of $100,000-$350,000 with 60-75% margins through wholesale and retail.

The business requires pasta making expertise, commercial kitchen with pasta equipment (sheeter, extruder), recipe development, food safety knowledge, and consistent production.

Products include fresh pasta sheets and cut pasta, stuffed pasta (ravioli, tortellini), specialty shapes and flavors, gluten-free and alternative grain pasta, Asian noodles (ramen, udon), and meal kits with sauces.

Revenue through restaurant wholesale, farmers markets, and retail.

Success factors include pasta making skills and technique, using quality ingredients (semolina, eggs, local), developing signature shapes and flavors, wholesale relationships with restaurants and stores, and packaging for freshness and shelf life.

Marketing focuses on Italian restaurants, specialty food stores, farmers markets, and home cooks.

With fresh pasta valued and homemade quality appreciated in 2025, pasta making offers Italian craft opportunities serving fresh pasta with technique and ingredients as differentiators.