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

Thatpastaclub, 7 Hawthorne Avenue, Park Ridge, NJ (2026)

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.
🤝🍝🔥

05/04/2026

Spring is awake. Summer’s getting closer.
We’re running this menu now through June 20th — and it hits exactly how we want this time of year to feel: bright, clean, a little indulgent when it counts.

We start light but intentional:
potato pavé layered with iberico + manchego, salmon yakitori brushed in wasabi butter, and a stuffed cherry tomato that’s simple but not so simple.

Crudo stays sharp — Hokkaido scallops, melon, watermelon granita, Thai chili ponzu. Cold, sweet, heat, acid. Locked in.

Then it opens up:

tempura squash blossom stuffed with shrimp + ’nduja, radiatori with cashew–miso basil pesto and prosciutto crumbs, and our lobster cappelletti finished in sweet corn and chili oil.
Dessert keeps it where it should be — zabaglione, fresh berries, oat streusel.

If you know how we cook, you already know what this is.
If you don’t, this is the one to book.

We’re running this menu through June 20th.

Reservations are live — link in bio.

05/01/2026

Farmers market season is officially back — and we’re not easing into it.

We’re coming in stocked, loaded, and ready to go.

Saturday: • •
Sunday: • •

All your favorites, fresh batches, new shapes, same obsession with doing it right.

If you’ve been waiting… this is your weekend.

See you at the markets.

04/28/2026

Not everything worth having fits neatly into a tasting menu.

Our Additional Indulgence Menu is where things get a little excessive—in the best way possible. These are the pieces we don’t build into every menu, not because they don’t belong… but because they deserve their own moment.

Think of it as your opportunity to go off-script.

A little extra? Sure.
Worth it? Every single time.

From rare cuts to over-the-top additions, these are always available for those who know how they want to dine.

Because sometimes the right move… is saying yes.

—

Reservations live in the link in bio.
Come hungry.

04/24/2026

Rain might be in the forecast, but so is something far more important.

For the first time this season, our Ramp & Ricotta Stuffed Agnolotti is making its return this weekend. Handmade pasta filled with creamy ricotta and spring ramps — the kind of thing worth carrying through light precipitation.

Find us Saturday and Sunday . Come early, because umbrellas don’t guarantee agnolotti.

04/22/2026

Two weeks left on our current menu — and then it’s gone.

If you’ve been meaning to join us, now’s the time. Reservations are officially open for the last week of May, June, and July. Secure your seats early before the calendar fills up.

Our next menu drops May 4 and we’re shifting fully into spring mode: bright flavors, fresh energy, lighter touches, and dishes built for longer days ahead.

Sometimes in the rush, we remind ourselves what this is really about: great food, building community, and sending guests home happy at the end of the night. That part never changes.

Reservations available now via the link in bio.

📍
👨‍🍳
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🕺

Thatpastaclub

05/30/2026

05/22/2026

05/19/2026

05/18/2026

05/13/2026

05/12/2026

05/04/2026

05/01/2026

04/28/2026

04/24/2026

04/22/2026

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