The Phoenix Pastificio

Funny location and unusual storefront, but the pasta available here is excellent. Freshly made in all widths, as well as great ravioli. The mushroom rav is my personal favorite. Also, their macaroon cookies are incredible. The chocolate one especially.

I stumbled upon this delightful fresh pasta shop with an authentic and cozy atmosphere that makes you feel like you've been transported straight to Italy.The selection is simply incredible. Each pasta is handmade with care and precision, and you can taste the difference immediately. The texture is perfect--tender yet firm, just the way fresh pasta should be.What sets this shop apart is not just the quality of the pasta, but the passion of the staff.My Too Good To Go bag contained a variety of their offerings, including lemon, plain, and a spicy herb. The flavors are fresh, vibrant, and absolutely delicious.For anyone who loves authentic, high-quality pasta, this shop is an absolute must-visit. Whether you're picking up dinner for the night or stocking up your freezer, you won't be disappointed. Five stars across the board!

Everything about the Phoenix Pastificio is 100\10. I discovered them on the TooGoodToGo app. They get major points for trying to refuse waste and truly hooking people up with incredibly delicious fresh pasta for 3.99. Like serious, I got at least 2.5 pounds of ravioli trimmings. I cut them up and portioned them out. I cooked 1/3 and had enough bolognese for a week, and I have two more bags in my freezer. It's such a hidden gem, you'd never know they supply grocery stores with fresh pasta from the outside. It's super beautiful and authentic Italian vibes inside and out. The man who helped me was SO kind. He answered my questions and gave me a cookie for free to try their baking. I will 100% be back to support them. I love them!

Awesome place. Great fresh selections. Miguel was extremely nice and helpful. This is a hidden gem. See you again soon. Walk right on it because on first appearance it does not Look Like an open business but it is and Miguel is so friendly.

I did the Too Good To Go pack of pasta trimmings and did not care for it at all. Had wanted to try PP but now not- it was gross and a cynical way to offload PP garbage. Why 2 stars? Dunno but don't want to be overly critical for solely this "offering."

Cane across their small storefront (next to monterrey market) while in the area. Im a sucker for a good scone and man was this strawberry scone IT ! It was huge too

Beautiful macaroons & a uniquely good biscotti! I will definitely try their fresh pasta next time!

Heads up!! The website listed is NOT WORKING - don't use it! They're working on a new version. Until then, the business is alive and well -- use the phone number (which is correct) for information.Great products, amazing pizza too, and available at many local farmers' markets.

Be aware that they always over charge you at least by a couple dollars. If your order is larger, they will overcharge you a few more dollars. Out of 30 things on the menu, they have around 5 available. Rude. I wonder if they changed ownership cuz these guys used to be nice before the pandemic when I used to go there weekly.

I bought the fresh egg fettuccine from the Berkeley location. This was so bad it ruined the dish I was making (pasta with pesto).The fettuccine is bad in two ways: 1. The ingredients list suggests that only durhum (or semolina) flour was used. Fettuccine should be made with all white flour or sometimes a mixture of white flour and durhum. Using all durhum makes the pasta chewy, dense and tough - all durhum is normally used for dried or extruded pasta, not for a laminated egg pasta like fettuccine.2. The cut of the pasta was much too thick. When I make pasta, I go to 7 or 8 on the Atlas machine. This was at about a 4. Combined with the denseness of the pasta, the result was and chewy. The pasta should be been 1/2 to 1/3 as thick as it was. [In theory with truly great dough you can get away with thicker pasta, but that is unlikely in a commercial operation].You might say "oh, it's just a matter of taste." But I'm skeptical of this hypothesis because each of the recipe errors I listed also just happen to make the pasta much easier to prepare. Durhum flour is much easier to work with than white flour, because white flour makes more delicate pasta that rips much more easily when laminating (pressing) it. And thick pasta is much easier to make than make than thin pasta because the pasta needs fewer lamination steps and is less likely to tear. Phoenix Pastificio used to have a great restaurant where they served fresh pasta up on Shattuck near Virginia. They have certainly fallen since then.I recommend two key changes to the egg pasta fettuccine: (1) Use mostly white flour with maybe a bit of durhum; (2) press the pasta so each strand is much thinner.