Ferrazzani's Pasta & Market 1978 Lincoln Avenue

Our signature sandwich made with Olympia Provisions Mortadella, creamy Gioia straciatella, and our garlicky pistachio pesto. Served on a Bub & Grandma's baguette.

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.*

Real Prosciutto di Parma aged for 16 months, with fresh Gioia mozzarella and a walnut pesto that's a touch garlicky and a touch vinegary--the perfect contrast. Served on a Bub & Grandma's baguette.

Spicy Salami Calabrese, Taleggio (a semi-soft, washed rind cheese with just a touch of funk) arugula and Calabrian chili butter all work together for punchy perfection. Served on a Bub & Grandma's baguette.

Addictive truffle goodness.

Crunchy and just the right amount of salt.

Crunchy chips dusted with slightly spicy Spanish paprika.

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.

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.

Sweet orange sparkling water.

Sweet sparkling lemonade.

A bottle of bubbly water when nothing else will do.

Italian mineral water, black tea and organic Sicilian lemons make this iced tea a refreshing complement to your meal.

100% Italian cola from Torino. The best cola I've ever had.

Hazelnut-and almond biscotti for dipping in your coffee or just snacking on.

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!

For some, spaghetti is synonymous with pasta, and it makes sense since it accounts for two-thirds of global pasta production. Ours is extra long, for extra twirling, and has a wonderful tooth.

Not quite flat and not quite round, linguine is a versatile long pasta shape that goes really well with seafood: think linguine alla vongole. It's name means "little tongues," and is a cousin to bavette and trenette, if you find a recipe that calls for those.

You'll never get tired of these long, ruffled ribbons named for Princess Mafalda. Malfadine with Bolognese is not traditional, but oh so good. Or try it with the Chinese Laundry Kitchen Dan Dan sauce, crushed peanuts, cilantro and your favorite protein.

We love this pasta's ruffly edges and twisting turns. It captures sauce incredibly well, wether you cook is a la Mozza with guanciale, tomatoes and spicy peppers, or with shredded butternut squash and sage, like this recipe from Bon Appetit.

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

Found all over the Italian south, Cavatelli evolved from the flour-and-water gnocco that have been made at home since medieval times. Wonderfully dense and chewy, it's worth experimenting with the typical sauce bianco and turnip greens come winter.

While Macaroni is a generic term in Italy that refers to all pasta products, in the U.S. it's synonymous with the elbow kind of Mac 'n' Cheese fame. But these aren't ordinary elbows. Their thicker wall, and bronze-drawn surface give them incomparable texture. Flavor and nostalgia. Does it get any better?

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.

Endlessly versatile, Penne Rigate is a "quill" shaped pasta can stand up to baking, tossing with your favorite chunky sauce (Puttanesca, anyone?) and creamy sauces alike.

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 hearty rigatoni is the perfect cut for baked pasta dishes and meaty ragus., and we especially love it for the classic Roman pastas: alla Gricia, Carbonara, all'Amatriciana and Cacio e Pepe.

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.

Ferrazzani's Strozzapreti is a scroll-like shape that traditionally comes from Emilia-Romagna and Tuscany, but there are also versions from Southern Italy. It's beloved among our customers for its versatility, wonderful al dente texture and ability to capture sauce. Try with hearty sugos and ragus.

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

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

Equally at home on pasta or a sandwich, this walnut pesto balances bitter and tangy with walnuts, garlic and red wine vinegar.

California-grown garlic cooked until soft in extra virgin olive oil with rosemary and just a touch of chili de arbol.

The same pistachio pesto that is on our Mortadella and Artichoke sandwiches. Use it for pasta, your own sandwich spread or even as a dip for veggies.

Our garlicky housemade tomato sauce made with organic Bianco diNapoli tomatoes!

Our house-marinated artichoke hearts are citrusy, garlicky and have just a hint of Calabrian chili to round them out.

A spicy Calabrian condiment made of pickled vegetables and chilis.

Spreadable pecorino? Perfect for making sandwiches, or the easiest cacio e pepe ever!

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.

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.

Our housemade Bolognese is made from scratch and simmered like grandma's, but uses Peads & Barnett ground pork, grass fed ground beef and organic Bianco di Napoli tomatoes.

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

Our light-as-air house made gnocchi use Cremotta de Bufala for extra richness and flavor. They cook incredibly quickly and are equally delicious with sage and brown butter our tossed with our house pesto Genovese. Feeds 2..

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

Rich coffee gelato with bits of chocolate and waffle cone.

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

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

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.