When Teresa and Antonio DeSanctis began making pastas 30 years ago, it was made by hand from only pure semolina and durum wheat flour, whole fresh eggs, and water. Today the only difference is that the pastas are made by machine. The ingredients still contain only all natural ingredients of fresh eggs, genuine pecorino ramano cheese, fresh parsley, and the finest spices available. The Ravioli House makes 25 different types of their famous pastas on the premises.

The “pastabilities” are endless!