Borgattis

For nearly 90 years, Borgatti’s has been rolling out the finest fresh pasta in New York City. Founded in 1935, this fourth-generation family business has kept the art of traditional pasta-making alive on Arthur Avenue, using the same techniques and recipes that made them famous when Franklin Roosevelt was president.

Step into Borgatti’s and you’ll see their 80-year-old pasta machine—still turning out perfect sheets of dough day after day. This isn’t a museum piece; it’s a working testament to the quality and durability that defines everything Borgatti’s does. Each batch of ravioli is made in-house, every strand of fettuccine is cut to order, and every product that leaves their shop meets the exacting standards set by the Borgatti family four generations ago.

Their cheese ravioli—pillowy pockets of fresh pasta filled with creamy ricotta—has become legendary among New Yorkers who know good Italian food. Their egg noodles, available in various widths from delicate angel hair to hearty pappardelle, are made fresh daily using simple, quality ingredients: flour, eggs, and generations of expertise.

What makes Borgatti’s special isn’t just their pasta—it’s their refusal to compromise. While other producers have moved to automated systems and preservatives, Borgatti’s continues making pasta the way it should be made: by hand, in small batches, with care. They’ve never taken shortcuts, and after 90 years, they’re not about to start now.

When you cook with Borgatti’s pasta, you’re experiencing the same quality that fed generations of Bronx families—and you’re supporting a business that represents the very best of Arthur Avenue’s culinary tradition.