Handmade hand

A Family Tradition

When you want the freshest, most authentic pasta, look no further than Severino's. We have homemade pasta available daily; stop by to see what styles are fresh today.

"Our process was learned from a master pasta maker more than 40 years ago. All of our pasta is handmade, and our specialty pastas are low-temperature, slow-dried, and brass die-cut."
--Louis Severino

egg
Homemade Egg Pasta. Cooking Instructions

Egg Pasta

All of our homemade pasta starts out with these 3 simple ingredients: 100% semolina flour, fresh eggs and water. By gently folding these 3 ingredients together and creating all of our products in small controlled batches, we are able to create the finest, fresh pasta. Every pound of pasta is cut, portioned, and wrapped by hand. (Portions: 2oz. / 4oz. 6oz.)

  • Capellini
  • Tonnarelli
  • Spaghetti
  • Linguine
  • Trenette
  • Fettuccine
  • Pappardelle
  • Hand Cut Pappardelle
  • Spaghetti (5 oz. portion)
 
Specialty Flavor Pasta. Cooking Instructions

Specialty Flavor Pasta

Hand-crafted, naturally flavored pasta. All natural ingredients. Handcut & portioned. Available in all cuts. (Portions: 2oz. / 4oz. 6oz.)

  • Anise
  • Arlecchio (Rainbow)
  • Arugula
  • Basil Sage
  • Beet
  • Black Squid Ink
  • Blue Curacao
  • Buckwheat/Soba
  • Chocolate
  • Cracked Black Pepper
  • Curry
  • Dill
  • Fall Trio (saffron, tomato, whole wheat)
  • Four Pepper
  • Garlic Basil
  • Kalamata Olive
  • Lemon Basil
  • Lemon Chive
  • Lemon Dill
  • Lemon Thyme
  • Lemon Pepper
  • Lemon Pepper Basil
  • No Egg
  • Pumpkin
  • Roasted Chili
  • Roasted Corn
  • Roasted Garlic & Tomato
  • Rosemary Pepper
  • Roasted Red Pepper
  • Saffron
  • Scallion Pepper
  • Sesame Ginger
  • Soy (Low Carb)
  • Spinach
  • Spinach Garlic
  • Spinach Pepper
  • Spring Mix (spinach, saffron, tomato)
  • Sundried Tomato
  • Toasted Almond
  • Toasted Sesame
  • Tomato
  • Tomato Basil
  • Tomato Sage
  • Tri-Color (spinach, tomato, egg)
  • Whole Wheat
 
Specialty Egg Cuts. Cooking Instructions

Specialty Egg Cuts

All of our fresh pasta can be custom cut to your specifications. Sheets squares, circles, or strips. Pre-cut sizes for your convenience. Available in pasta dough for lasagna, layering, open faced products, or frying. Also available in ravioli dough for creating your own custom fillings or stuffed products.

  • Egg Sheets
  • Precooked Lasagna Sheet
  • Squares
  • Circles
  • Lasagna Strips
  • Lasagna Sheets
  • Ravioli Dough
  • Ravioli Sheet
  • Squares
  • Circles
 
Hand Pulled Pasta. Cooking Instructions

Hand Pulled Pasta

Pulled and stretched pasta shapes just like mama used to make on Sundays! (11.5 lbs. per case).

  • Fusilli (rustic and classic)
  • Corecce (hand stretched cavatelli)
  • Orecchietti
  • Troffie
  • Strascinati (hand pulled orecchiette)
  • Strozzapreti (priest strangler)
 
Fusilli Toscana. Cooking Instructions

Fresh Tuscan Style Fusilli

Classic Tuscan style fusilli, rough in texture with a lazy curl 10-12" in length. (8 lbs. per case)

  • Fusilli Toscana
  •  
 
Homemade Ravioli. Cooking Instructions

Homemade Ravioli

We start with the freshest quality ingredients, then add our 30 years experience to the mix. The result is the finest ravioli the market has to offer. (5 doz. per box / 10 doz. per case)

  • Cheese (traditional square)
  •  
 
Specialty Ravioli. Cooking Instructions

Specialty Square Ravioli

10 doz. per case

  • Spinach
  • Spinach Ravioli (spinach dough)
  • Spinach & Wild Mushroom
  • Porcini Mushroom (porcini dough)
  • Grilled Portabella
  • White Bean & Basil (vegan)
  • Grilled Vegetable (roasted chili dough)
  • Spinach & Asiago
  • Mixed Greens with Goat Cheese
  • Broccoli di Rabe & Sundried Tomatoes
  • Fire Roasted Tomato & Fresh Basil (saffron dough)
  • Jalepeno, Monterey Jack & Colby (excellent deep fried)
  • Grilled Asparagus, Roasted Pepper & Smoked Provolone (roasted red pepper dough)
  • Sundried Tomato & Smoked Mozzarella (sundried tomato dough)
  • Portabello and Cremini
  • Radicchio and Taleggio
  • Broccoli di Rabe & Sundried Tomatoes
  • Roasted Butternut Squash (whole wheat dough)
  • Fire Roasted Tomato & Fresh Basil (saffron dough)
  • Jalepeno, Monterey Jack & Colby (excellent deep fried)
  • Grilled Asparagus, Roasted Pepper & Smoked Provolone (roasted red pepper dough)
  • Sundried Tomato & Smoked Mozzarella (sundried tomato dough)
  • Boursin Cheese (basil dough)
  • Feta & Walnut
  • Sweet Potato & Shitake Mushroom
  • Savory Pumpkin (pumpkin dough)
  • Roasted Garlic & Rosemary
  • Roasted Chicken & Gouda
  • Spinach and Pinenut (Whole Wheat Dough)
  • Heart Shaped
 
Round Ravioli. Cooking Instructions

Round Ravioli

18-20 count per lb. / 10 lbs. per case

  • Goat Cheese Pine Nut (balsamic dough)
  • Kalamata Olive Feta (purple stripe)
  • Eggplant Gorgonzola (saffron/spinach)
  • Lobster, Crab & Shrimp (black & white stripe)
  • Artichoke Reggiano Spinach
  • Chicken Artichoke
  • Veal and Spinach (spinach stripe)
  • Feta Black Bean (cilantro dough)
 
Medium Square Ravioli. Cooking Instructions

Medium Square Ravioli

12-22oz. boxes / 16 lbs. / 600 count

  • Cheese
  • Spinach
  • Pumpkin
  • Humane Lobster
  • Vegan Artichoke
  • Beef
  • Sweet Corn and Crab
  • Lobster (Black Dough)
 
Seafood Ravioli. Cooking Instructions

Seafood Ravioli

Our all natural seafood ravioli fullof flavor. 10 doz. per case.

  • Shrimp Ravioli
  • Shrimp Ravioli (black squid ink dough)
  • Smoked Salmon Ravioli
  • Maryland Crab Ravioli
  • Lobster Ravioli (red lobster dough)
 
Ravioletti. Cooking Instructions

Ravioletti

Miniature sized ravioli . . .about the size of a thumbnail, filled with ricotta cheese.

  • Cheese Ravioletti (precooked, hex shape).
  • Cheese Ravioletti (square)
  •  
 
Stuffed Rigatoni. Cooking Instructions

Stuffed Rigatoni

A new twist on a classic. Homemade Rigatoni delicately filled with cheese or spinach and cheese. We add a pinch of Romano cheese and nutmeg to complete this wonderfully filled pasta. (10 lbs. per case)

  • Cheese
  • Spinach & Cheese
  • Mini Cheese
  •  
 

Agnolotti

Half moon shaped pasta with scalloped edges. (10 lbs. per case)

  • Cheese Agnolotti
  • Sweet Potato Agnolotti
  • Basil Pesto Agnolotti
  • Veal and Sage Agnolotti
 
Specialty Agnolotti. Cooking Instructions

Specialty Agnolotti

Generously-sized, pre-cooked half moon shaped pasta with scalloped edges and chunky fillings. (7.5 doz. per case))

  • Porcini Agnolotti (egg dough)
  • Lobster (tomato/egg striped dough)
  • Grilled Vegetable Agnolotti
  •  
 
Ricotta Cavatelli. Cooking Instructions

Ricotta Cavatelli

Ricotta Cavatelli are a lighter version of the potato gnocchi. Made with whole milk ricotta cheese, semolina, flour, eggs and a touch of salt. Can be served hot or cold. (10 lbs. per case)

  • Ricotta Cavatelli
  • Whole Wheat Cavatelli
  •  
 
Stuffed Shells. Cooking Instructions

Stuffed Shells

Our jumbo stuffed shells are hand-filled with over 2.5 oz. of fresh whole milk ricotta cheese…the largest and best by far! (5 doz. per case) Custom fillings Available

  • Cheese Stuffed Shells
  • Spinach (Florentine) Stuffed Shells
  •  
 

Manicotti

Hand-rolled & filled with our homemade, whole milk ricotta cheese. (3 oz.) Custom fillings Available

  • Cheese Manicotti
  • Shrimp & Spinach Manicotti
  • Spinach Manicotti
  • Crab, Shrimp & Spinach Manicotti
  • Wild Mushroom Manicotti
  • Lobster Manicotti
  • Shrimp Manicotti
  • Wild Mushroom Manicotti
  • Lobster Manicotti
  • Shrimp Manicotti
 
Stuffed Gnocchi. Cooking Instructions

Stuffed Gnocchi

Soft potato dough stuffed with seasonal ingredients. Excellent deep fried or pan-seared. (11.5 lbs. per case)

  • Porcini Stuffed Gnocchi
  • Pumpkin Stuffed Gnocchi
  • Asparagus Stuffed Gnocchi
  •  
 
Potato Gnocchi. Cooking Instructions

Potato Gnocchi

Made in the traditional style with potatoes, semolina flour, eggs and a touch of salt. Our specialty gnocchi is made with the freshest produce, herbs, spices and is full of flavor! (12 lbs. per case)

  • Potato Gnocchi
  • Tri-Color Gnocchi
  • Homestyle Potato Gnocchi (no ribs)
  • Sweet Potato Gnocchi
  • Spinach Gnocchi
  • Pumpkin Gnocchi
  • Garlic & Basil Gnocchi
  • Porcini Gnocchi
  • Roasted Red Pepper Gnocchi
  • Mountain Gorgonzola Gnocchi
  • Cracked Black Pepper Gnocchi
  • Goat Cheese Gnocchi
  • Ricotta Gnocchi
  • Roasted Garlic Gnocchi
 
Sacchetti Pasta. Cooking Instructions

Sacchetti Pasta

Pasta purses with a flowering top. Great as an appetizer, main dish or even a garnish. (10 lbs. per case)

  • Proscuitto & Fontina Cheese (egg dough)
  • Spinach & Asiago
  • Grilled Vegetable with Smoked Mozzarella
  • Schezuan Chicken (Asian Style)
 
Tortellini. Cooking Instructions

Tortellini

A classic filled pasta made in the traditional style. Only the finest beef and cheese is used to create our authentic and flavorful fillings. (10 lbs. per case) *Precooked

  • Meat Filled Tortellini
  • Cheese Filled Tortellini
  • Tri-Color Cheese Filled Tortellini
  • Spinach Tortellini (spinach dough)
  • Basil Pesto Tortellini
 
Tortelloni. Cooking Instructions

Tortelloni

A sister to the tortellini, only twice as large in size. (10 lbs. per case)

  • 4 Cheese Tortelloni
  • Spinach Filled Tortelloni (egg dough)
  • Chicken Tortelloni
  • Veal Tortelloni
  • Wild Mushroom Tortelloni (saffron dough)
  • Pumpkin Tortelloni
  • Seafood Tortelloni (black/yellow striped)
  • Pear & Gorgonzola Tortelloni (red wine dough)
  • Feta & Black Bean Tortelloni (cilantro dough)
 
Short Cuts. Cooking Instructions

Dry Pasta - Short Cuts

One of the oldest and most traditional pastas. These cuts are first extruded through brass dies & then dried for 24–36 hours. This longer drying period results in superior quality and texture. Severino has 25 years of drying experience.
*: available in tricolor
ww: available in whole wheat

  • 20lbs. per case
  • Radiatori*
  • Penne* ww
  • Shells*
  • Pennine
  • Lumache*
  • Gemelli* ww
  • Rotini* ww
  • Wagon Wheels
  • Ziti Lisci
  • Elbows
  • Ziti Rigati* ww
  • Cavatappi
  • Flying Saucers*
  • Orecchiette
  • Corn Penne (Gluten Free)
  • Garganelli
  • Calamari Rings
  • Fusili Giganti
  • Pumpkin Tortelloni
  • Baby Shells*
  • Pastina
  • Bowties
  • Acini de Pepe
  • Ditalini
  • Orzo
  • Tubetti
  •  
  • 15 lbs. per case
  • Rigatoni ww
  •  
  • 10 lbs. per case
  • Paccheri
  • Toasted Dark Gramigne
 

Dry Pasta - Long Cuts

One of the oldest and most traditional pastas. These cuts are first extruded through brass dies & then dried for 24-36 hours. This longer drying period results in superior quality and texture. Severino has 25 years of drying experience. 20 lbs. per case.
ww: available in whole wheat

  • Capellini
  • Bucatini
  • Spaghetti ww
  • Perciatelli
  • Linguine ww
  • Malfadine
  • Fettuccine ww
  • Fusilli
  •  
  • 10 lbs. per case
  • Hand Nested Tagliatelle
  • Hand Nested Pappardelle
 

Dry Pasta - Mista

Combinations of all shapes and colors. (20 lbs. per case)

  •  
  •  
 
Specialty Orzo. Cooking Instructions

Dry Pasta - Specialty Orzo

Rustic chunky cut. (20 lbs. per case)

  • Black & White (black squid ink and egg)
  • Roasted Red Pepper
  • Southwestern Orzo (roasted chili, saffron and black bean)
  • Soy Orzo (Low Carb.)
  • Tri-Color Orzo (tomato, egg and spinach)
  • Fall Orzo (spinach, saffron, and whole wheat)
  • Whole Wheat Orzo