If you’re a chef or restaurant owner in Phoenix, you already know one truth: great pasta makes great dishes. And in 2026, more local restaurants than ever are switching to fresh pasta suppliers in Phoenix who can deliver quality, consistency, and true Italian flavor — without compromise. At Pasta Rea, we’ve seen the shift firsthand. […]
If you’re searching for the best fresh pasta in Phoenix, your quest ends here. Whether you’re a home cook ready to wow your dinner guests or a chef looking to upgrade your menu, Pasta Rea brings handcrafted Italian pasta straight from the kitchen of Chef Tony Rea to plates across the Valley. At Pasta Rea, […]
Know Your Farmer Choosing a grain partner isn’t easy but PASTA REA is proud to introduce BKW Farms. Located between Phoenix & Tucson in a small town called Marana, BKW has a rich history in farming beginning in 1939. Their history of environmentally conscience farming practices and quality grain production sets them apart. They hold […]
Shopping Local from Home We have written about this subject before but can there ever be enough words written about the benefits of purchasing local and shopping at your neighborhood farmers markets, restaurants and family owned delis and grocery stores? With your support the demand has increased dramatically along with the number of producers. Today’s […]
Convenience From Your Home Meal delivery and catering has taken on many forms in the last few years, but we have not seen the need increase in such volume as we have since March of 2020. Restaurants, deli / grocery stores, local farmers market vendors and caterers are all offering some form of home meal […]
Save Your Heart, Eat Fresh Local Pasta! It has been common knowledge for decades that eating a balanced diet rich in nutrients made with natural fresh local ingredients can help you live a longer and healthier life but where does pasta fit into that? We will explore the treasured cuisine of Italy and how the […]
Ricotta Cavatelli with Broccoli Rabe, Tomatoes & Italian Sausage Ingredients Yield: 2-4 servings 4-5 oz. blanched broccolini spears 16 each ripe tear drop tomatoes, cut in half 1 quality olive oil 4 Italian sausage, hot or mild your choice 2 finely minced shallots 4-5 garlic clove, shaved thin like in Goodfella’s 2-ounce white wine (something […]
Gargati Pasta Have you heard of Gargati? For the past few weeks I have been experimenting with freshly made extruded pastas using eggs and different flour blends. We are famous for our standard semolina blend, but I wanted to try something new. I was aware that adding eggs to extruded pasta had been done before, […]