Pastina Italia
Trays of fresh ravioli, raviolini and agnolotti on a flour-dusted wooden worktable

Wholesale filled pasta · Chicago, Illinois

Filled this morning. On your line tonight.

Pastina Italia is a family pasta shop supplying Chicago restaurants with fresh filled pasta — eighteen fillings, cut into whatever shape your dish needs, folded by hand and delivered the day they're made.

Open a wholesale account See the menu

Who we are

A family shop that makes one thing, properly.

Pastina Italia has been built on a simple idea since 2008: filled pasta tastes better when it hasn't traveled. Every filling is made from scratch in Montclare, on Chicago's Northwest Side — braised, roasted and blended in small batches — and every piece is filled and formed by hand the morning it goes out to you.

We do one thing instead of everything. Our sheets come fresh from a dedicated pasta maker, which means all of our time goes into what sits inside them — eighteen fillings we've spent years getting right, in whatever shape suits the plate you're building. We sell wholesale only, so every tray we fill is going to a specific kitchen.

  • Made dailyFilled and formed each morning; nothing is frozen unless you ask us to freeze it.
  • Cut to specSame filling in any shape we cut, so you can plate two large or twelve small. We'll adjust the size and portion weight for your dish.
  • Standing ordersSet a weekly order once and adjust it by phone or text up to 6:00 pm the night before as your covers change.
  • Chef supportCook times, yields and holding guidance for every shape — plus samples before you commit.
Flour-covered hands crimping the edges of fresh ravioli on a wooden bench
Est. 2008 Chicago, Illinois
Butternut squash agnolotti plated with sage brown butter

This week at the shop

Weekly Specials

Week of this Monday · while it lasts

  1. Butternut squash agnolotti Seasonal
    Not on the standard sheet — we run it while squash is good. Sage brown butter and done.
  2. Aragosta & Scampi ravioli Limited run
    Lobster, shrimp, mascarpone and chives. Made to order — let us know by Wednesday for the weekend.
  3. Tre Funghetti raviolini This week
    Portobello, shiitake and domestic mushrooms. The small size this week — good floating in a broth.
Specials change Mondays. Ask for this week's sheet. Request the sheet

The full list

Every filling we make

Any of these can be cut into any shape we make. Wholesale pricing runs $7.50–$14.00 per pound depending on the filling — ask and we'll send the current line sheet with exact prices.

Cheese & Vegetable

  • Quattro Formaggi Mozzarella, ricotta, mascarpone & parmesan 8–10 pc / lb
  • Caprese Fresh mozzarella, marinated cherry tomatoes, fresh basil, parmesan 8–10 pc / lb
  • Ricotta & Spinaci Fresh whipped ricotta, spinach, parmesan 8–10 pc / lb
  • Carciofi Roasted artichoke, fontina & pecorino 8–10 pc / lb
  • Bietole Grilled beets, goat cheese, pistachio 8–10 pc / lb
  • Pomodori Essiccati Sun-dried tomatoes, artichoke, asparagus, mascarpone 8–10 pc / lb
  • Vegetale Fresh spinach, kale, sweet peas, fava beans, basil, parmesan 8–10 pc / lb
  • Tre Funghetti Portobello, shiitake & domestic mushrooms, mascarpone, fresh basil 8–10 pc / lb
  • Funghi Wild mushrooms, roasted corn, leeks, parmesan 8–12 pc / lb

Meat

  • Pollo Grigliato Grilled chicken breast, spinach, mozzarella & parmesan 8–10 pc / lb
  • Maiale Braised pork shoulder, dates, rosemary 8–10 pc / lb
  • Mortadella Fresh ricotta, mortadella, pistachio 8–10 pc / lb
  • Brasato Braised beef, garlic mashed potatoes 8–10 pc / lb
  • Sausage & Peppers Italian sausage, mixed peppers, soft ricotta & parmesan 8–12 pc / lb

Seafood

  • Aragosta & Scampi Lobster, shrimp, mascarpone, chives 8–10 pc / lb
  • Scampi Shrimp, roasted garlic, chives 8–10 pc / lb
  • Granchio Crab meat, cherry tomatoes, black olives 8–10 pc / lb
  • Pesce Spada Marinated swordfish, spicy cherry tomatoes, kalamata olives, rosemary 8–10 pc / lb

Seasonal

  • Butternut Squash Roasted squash — runs while it's in season, not on the standard sheet 8–10 pc / lb

Allergen details, case sizes and exact per-pound pricing are on the line sheet. We'll send it the same day you ask.

Request the line sheet

The shapes

Any filling, in any shape we cut

The filling doesn't change — the shape and the portion do. These are the ones we cut regularly. If your dish needs something else, ask; we cut to order and we're happy to run a trial.

Rows of large fresh square ravioli with fluted edges

Ravioli

Squared & stamped

The main-course size. Two or three plated and sauced — the portion most kitchens build a dish around.

Many tiny fresh raviolini in neat rows on a floured tray

Raviolini

The small one

A starter portion, a garnish, or floated in brodo. More bites per plate and a faster cook.

Rows of fresh agnolotti, pinched rectangular filled pasta

Agnolotti

Folded & pinched

Folded rather than stamped, so there's more filling per bite and a ridge for the sauce to catch on.

Rows of fresh cappellacci, large hat-shaped filled pasta

Cappellacci

The big hat

Generous and rustic. One or two makes a plate — good when the filling is the point of the dish.

Rows of fresh tortelloni, large ring-shaped filled pasta

Tortelli & Tortelloni

Ringed

The classic ring, in two sizes. Holds a light butter sauce beautifully and looks generous in the bowl.

Rows of fresh mezzelune, half-moon shaped filled pasta

Mezzelune

Half-moons

Stamped from a round, so the edge is a clean curve. Sits well fanned across a plate.

Rows of fresh caramelle, candy-wrapper shaped filled pasta

Caramelle

Candy twist

Wrapped and twisted at both ends. The showpiece — worth it when the plate needs to look like something.

Something else?

This isn't a closed list. Tell us the shape your dish needs and we'll tell you straight away whether we can cut it.

Ask about a shape

How it works

From first call to standing delivery in about a week.

We keep it simple, because you have a service to run. No minimums to discuss on the phone — we'll put them in writing with your line sheet.

  1. 01

    Tell us about your kitchen

    Send the inquiry form below with the fillings you're interested in and roughly how much you go through in a week.

  2. 02

    Taste it first

    We drop samples of the fillings you're considering, along with cook times and yields, so your team can run them on the line.

  3. 03

    Set your line sheet

    We confirm pricing, case sizes and cut specs in writing, then set your standing weekly order.

  4. 04

    Delivered on your days

    Fresh pasta arrives on your delivery days. Changes by phone or text before the 6:00 pm cutoff the night before.

New clients

Let's get pasta on your menu.

Fill this out and we'll get back to you within one business day with a line sheet and a sample drop. If you'd rather just talk it through, call the shop.

  • Call the shop(312) 576-1101
  • Emailpastinaitalia@gmail.com
  • Shop7006 W. Diversey Ave., Chicago, IL 60707
  • Order cutoff6:00 pm the night before delivery
  • Wholesale onlyWe don't sell retail — restaurants, caterers and food service.
We only use this to talk about your order. No lists, no sharing.