Pasadena, CA | Pasta Shop & Market | Pasta Club Subscription

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Key results

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• Monthly Pasta Club featuring filled and regional specialties not available at the market, delivered across greater Los Angeles and the San Fernando Valley
• Expanded with a wine pairing spotlighting California-grown Italian varietals
• Comfort Club launched post-Eaton Fire, allowing customers nationwide to send care packages to displaced neighbors
• Loyal subscriber base with members staying on for nearly two years, trusting Leah to push their palates into new territory

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From her laundry room to Lincoln Avenue

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Leah Ferrazzani started making pasta in her laundry room in 2014, converting it into a makeshift pasta dryer while her toddlers were at daycare. She had spent years as a food and wine writer, working alongside chefs like Nancy Silverton, but eventually decided she was done talking about the people making great food. She wanted to be one of them.

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What began as a one-woman operation grew into Semolina Artisanal Pasta, then into a storefront on Lincoln Avenue on the border of Pasadena and Altadena, and eventually a full rebrand as Ferrazzani's Pasta & Market. Today, the shop is a small-team operation with an open kitchen, where fresh and dried pastas are handcrafted daily alongside L.A. Times-recognized sandwiches, Italian ice, and a curated larder of pantry goods sourced from producers Leah believes in. The business has earned two Good Food Awards, and its fresh pastas are sought after by chefs across L.A.

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But scale has never been the point. "I always wanted to be a community pasta maker," Leah says. "I wanted to feed L.A. first and foremost."

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Predicting a fresh-pasta shelf life

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But fresh pasta comes with a unique challenge: its shelf-life is unforgiving. When Leah's team makes 50 or 60 pounds of something, the clock starts immediately. And if it doesn't sell, even the best intentions around donating can't offset the labor and care that went into it.

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This time-bound challenge was compounded by the nature of what Leah most wanted to make. Filled pastas, regional specialties, and more unique shapes light up her team's creativity, but don't always move fast enough off a retail shelf to justify the production risk. "There's a lot of labor and intention that goes into those things," Leah explains. "And I would much rather know that I made 50 portions and it's going to 50 people, than I made 50 portions and I'm going to have to donate 30."

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She needed a format that could absorb the risk, give her team room to play, and guarantee the work would land with people who wanted it.

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A space to be boldly bespoke

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Ferrazzani's partnered with Table22 to launch a monthly Pasta Club, the only place to get the specialty pastas the shop doesn't carry at the market. Each month, the club delivers filled pastas and seasonal creations, like goat cheese caramelle with butter sauce and aged balsamic, directly to members across greater Los Angeles and the San Fernando Valley.

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The format gave Leah exactly what she was looking for: a way to be bespoke without needing to operate at massive scale. The club lets her limit quantities, commit production to confirmed preorders, and lean into the kinds of dishes her team gets genuinely excited about.

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This year, after seven years of trying, Ferrazzani's finally secured a beer and wine license, and Leah added a wine component to the club. She uses it to spotlight California producers working with Italian varietals, particularly growers in Mendocino County doing noteworthy work with Piedmontese grapes. "Our club gives us an opportunity to shine spotlights on other people all the time," she says.

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The club also leans vegetarian, a practical choice for a small team that can't produce two versions of everything, but one that has paid off in unexpected ways. Leah recently ran a survey through the Table22 platform to gauge how adventurous her members were. The response was overwhelming. "Most of our customers are like, I'm in. Whatever you do, I got it," she says. One subscriber who had left because the club wasn't doing enough meat-based dishes came back after his wife convinced him the vegetables were better than everyone else's.

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"I think that is inspiring to me and makes me more bold in everything else that I do. If people appreciate my point of view, then I can be a little bit pushier." — Leah Ferrazzani, Owner & Founder, Ferrazzani's Pasta & Market

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Rising to the Eaton Fire crisis

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In January 2025, the Eaton Fire forced Ferrazzani's to close for 24 days. The shop sits at the edge of the evacuation zone, and even after reopening, Lincoln Avenue was quiet.

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Leah reached out to Table22 to say the club would need to pause. Seeking a different solution, Table22 brainstormed alongside her. Together, they created a Comfort Club, a way for customers outside the affected area to send care packages to displaced neighbors within the community.

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"I loved that when I emailed the Table22 team and was like, we can't do this, we're closed, they were like, let's brainstorm ideas together on how we can do things that benefit your community," Leah recalls. The Comfort Club became the most rewarding thing Ferrazzani's has done through the platform, giving out-of-state customers a tangible way to help and local recipients a moment of warmth during an overwhelming time.

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"Food people see a crisis and they just run into it with everything they've got, pans blazing. And I think that's just so indicative of why we do what we do." — Leah Ferrazzani, Owner & Founder, Ferrazzani's Pasta & Market

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Continuing to feed products that matter

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With nearly two years of the club behind her, Leah sees the Pasta Club as an extension of the same instinct that launched her career. "I'm always looking for new ways to feed people," she says. The club has given her confidence to push boundaries, trust her palate, and invest in the producers she admires, from Olympia Provisions' guanciale program in Atascadero to small-batch mozzarella from El Monte. Leah's making something that matters, and trusts that the right customers will come along for the ride.

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Our platform, your pasta. Welcome to the Club.