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Thursday 7:30pm - 10pm Saturday 8am - 10pm

Thatpastaclub

Fine Italian Pasta subscription service, delivered to your door
(1)

06/09/2026

Teamwork makes the dream work. 🍝

Good people. Hard work. Great pasta.

That’s how we do it. ❤️

06/08/2026

Behind every piece of stuffed pasta is a lot more work than most people realize.

Even with a pasta machine, there is nothing automatic about what we do. Every week, our small family-oriented team cracks nearly 90 dozen eggs (1080 eggs), mixes dough, prepares fillings, rolls sheets, shapes each piece by hand, and pays attention to every detail along the way.

Humidity. Time. Temperature. Consistency. Every variable matters.

Craftsmanship isn’t about finding shortcuts—it’s about showing up every day and doing things the right way, even when it’s harder. From dozens and dozens of hand-shaped cappelletti and agnolotti to the pasta we serve at our supper club and farmers markets, we take immense pride in every piece that leaves our kitchen.

We are grateful for the opportunity to do what we love and even more grateful for the community that continues to support it. Thank you for standing beside us, believing in our work, and allowing us to bring handmade pasta to your table each week.

From our family to yours, thank you. ❤️🍝

06/04/2026

We’ve been a little quiet lately… and for good reason.

If you’ve noticed fewer posts, fewer stories, and a little less noise from us over the past couple of weeks, it’s because we’ve been celebrating something very special.

This past weekend, Chef Nick married the love of his life, and our small team took a moment to step away from the cameras, the content, and the daily grind to celebrate a new chapter with him and his wife.

Building That Pasta Club has always been about more than food. It’s about family, community, and sharing life’s most meaningful moments around the table. This was one of those moments.

Please join us in congratulating Chef Nick and his new wife as they begin this next adventure together. We couldn’t be happier for them.

Now that the celebrations are winding down, we’re getting back to what we love most—making pasta, serving great food, and sharing it all with you.

Thank you for your patience, your support, and for being part of this journey with us.

❤️🍝 Here’s to love, family, and new beginnings. Cheers, Chef.

📸

05/30/2026

The first pasta course of our Spring Is Awake menu.

House-extruded radiatori, built to catch every bit of our basil, miso, and cashew pesto. Finished with aged Pecorino Romano and crispy prosciutto breadcrumbs for the perfect balance of richness, salt, and crunch.

We’ve been told it’s life-altering. We don’t know about that—but we do know that some of the best dishes come from simple ingredients, treated with care and packed with flavor.

That’s always been our approach: make pasta by hand, build bold flavors, and create dishes that make people stop talking for a second, take another bite, and smile.

No tricks. No gimmicks. Just good ingredients, strong flavor, and a genuine love for feeding people.

Come taste the course everyone keeps talking about.

05/22/2026

The queen of pasta shapes has entered the chat.

TEAM GOLD 🌾
or
TEAM GREEN 🌱

Our handmade Mafaldine is hitting the markets this weekend in:

🌾 Organic Domestic Semolina Mafaldine
or
🥬 Organic Spinach Mafaldine

Same shape. Completely different energy.

One is rich with deep old-world pasta flavor and insane bite.
The other is silky, earthy, and loaded with spinach flavor.

Now it’s time to start an argument in the comments…

👇 WHAT ARE YOU EATING?
or

You only get one choice. No playing both sides. 👀

05/19/2026

Spring is awake. Summer is whispering.
Longer days, brighter flavors, and a menu that finally feels like the windows are open again.

Slide 1 —
Fresh berries, blonde zabaglione, toasted oat streusel and layers of light creaminess with just enough sweetness to keep you chasing the last bite.
Cold, bright, and built for spring.

Slide 2 —
Our homemade ponzu steeped with kumquats, lemon, Thai chilies, and yuzu.
Citrusy, salty, sharp, with a slow heat that sneaks up on you in the best way possible.

Slide 3 —
Hokkaido scallops, watermelon granita, Thai chili ponzu, mint.
Cold, delicate, spicy, refreshing. The kind of dish that makes the whole table stop talking for a second.

Slide 4 —
Radiatori tossed in basil miso cashew pesto, finished with prosciutto breadcrumbs.
Nutty, salty, rich, bright.
It’s awesome.

The Spring Is Awake menu is officially here through June 20th.
Lighter flavors, sharper cooking, handmade pasta, and a kitchen fully locked in right now.

Reservations are live.
Link in bio.

05/18/2026

This weekend was one of those weekends that reminds us exactly why we started all of this in the first place.

To every single person who waited in line, stopped by the stand, shared a kind word, brought family and friends, or came back for their weekly pasta pickup — thank you from the bottom of our hearts.

There is something incredibly emotional about watching people carry home food that was made entirely by hand by our team. Long nights, early mornings, flour covering every surface, thousands of shapes folded one by one — all of it becomes worth it when we see your excitement and know these meals are becoming part of your dinner table, your Sunday gatherings, your quiet nights at home, and your celebrations.

What started as a small idea has now spread across New Jersey and into Westchester, and sometimes we still have to stop and take it all in. The support, the loyalty, the conversations at the markets, the customers who have become friends — it means everything to us.

We don’t take a single purchase for granted. In a world moving so fast, the fact that people still value handmade food, craftsmanship, community, and connection is something really special.

Thank you for allowing us to do what we love most: feed people with intention, care, and heart. We are endlessly grateful to be a small part of your lives and your tables each week.

We’ll keep showing up early, rolling dough, shaping pasta, and giving this everything we have. ❤️

Starting soon at:

05/13/2026

This weekend is something we’ve been quietly working on for months — and it’s finally ready for the public.

We’ve been deep in R&D formulating a pasta made entirely from single-origin heritage grains grown in Colorado. No nonsense. No shortcuts. Just real organic domestic flour of the absolute highest quality.

Made with:
• Rouge de Bordeaux
• India Jammu
• Yecora Rojo

And as far as we know… nobody east of the Mississippi is making pasta quite like this.

With a lot of help from the incredible team and from , we spent months dialing in formulas. Making pasta at sea level in New Jersey behaves very differently than testing dough in the altitude and dry climate of Boulder, Colorado — so every hydration, blend, and extrusion had to be reworked from the ground up.

The result is something truly special.

The texture. The aroma. The flavor. The way the dough handles. It’s unlike anything we’ve worked with before.

This is the most premium pasta we’ve ever made.

Available for the first time this weekend at our farmers markets in extremely limited quantities.

Come taste the difference.

05/12/2026

What our kitchen has been looking like lately…

Farmer’s market season is officially in full swing and the production has been absolutely relentless in the best way possible. Thousands of hand-shaped pieces of pasta every single week. Hundreds of pounds of bronze-die extruded pasta rolling out nonstop. Flour everywhere. Burn marks. Loud mixers. Too much espresso. Exactly how we like it.

At That Pasta Club we’ve been stuffing cappelletti by hand, rolling fresh mafaldine, firing kombu-cured salmon over the grill at dinner service, and hand slicing Cinco Jotas Ibérico ham simply because it’s the absolute best product in the world and deserves the respect.

Meanwhile, That Supper Club has been selling through seats quickly and this new menu is honestly one of our favorites we’ve put together in a long time. Bright spring flavors, beautiful seafood, handmade pasta, controlled chaos, and a kitchen team pushing hard every single day.

Whether you’ve been supporting us at the farmers markets, joining us for dinner service, bringing pasta home for your family, or simply telling a friend about us — thank you. We genuinely would not be here without all of you.

See you at the markets or across the dinner table soon.
🤝🍝🔥

Address

7 Hawthorne Avenue
Park Ridge, NJ
07645

Opening Hours

Thursday	7:30pm - 10pm
Saturday	8am - 10pm

Website

http://Www.thatpastaclub.com/

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