Craft
Why we still extrude through bronze
The dies are slower, the pasta is rougher, and the sauce clings better. A short defense of doing it the hard way.
Seattle · Est. small-batch
Fresh pasta.
Made in Seattle.
Handcrafted from semolina and time. Delivered to your table, the way it was always meant to be.
Who we are
A small Seattle pasta shop with Italian-American soul. We make every nest, every shape, every sheet by hand — because pasta tastes like the room it was made in.
01 — Shop
Fresh, dry, frozen
Pick up tagliatelle for tonight. Stock the pantry with bronze-cut dry. Frozen gnocchi ready when you are.
02 — Wholesale
For your restaurant
Restaurants, groceries, and food service across the Puget Sound. Reliable supply, weekly delivery.
03 — Find us
On a shelf near you
See the growing list of grocers and restaurants serving Forchetta Pasta around Seattle.
Made fresh daily
Mixed at dawn.
Cut by hand.
Out the door by noon.
Our pasta is rolled in small batches each morning, the way nonna would have done it — if nonna also happened to live in Ballard. No shortcuts. Just semolina, eggs, and the patience to do it right.
Read our story"Forchetta's tagliatelle has a bite and a flavor we couldn't get anywhere else. It changed our pasta program."
Marco R. · Chef · Ballard
From the journal
Notes from the pastificio.
Pantry
Three sauces, one weeknight
Our pomodoro, vodka, and walnut pesto — and what to toss them with when the day got away from you.
At home
Dinner kits, the Forchetta way
Everything you need for a real Italian dinner in under thirty minutes. No shortcuts, just shorter steps.