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.

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.

Lemony olive oil packed tuna with capers topped with our zingy pickled fennel salad. 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.

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 Sera's grapefruit, rhubarb and spice character makes it a favorite.

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

Dry Italian Amaro soda. The Como has hints of licorice and mint that make you feel like you're in the Dolamites.

Sweet orange sparkling water.

Sweet sparkling lemonade.

A bottle of bubbly water when nothing else will do.

A Non-Alcoholic version of Italy's favorite cocktail.

Finish your meal with all of the herbal benefits of an amaro with none of the after effects.

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.

A classic Pesto Genovese made in-house with basil, pine nuts, pecorino Toscano and olive oil.

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.

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

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.

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

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.

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!