tortellini pasta with roasted vegetables

Everything we make starts fresh

As one of the few scratch-kitchen pasta producers, Louisa chooses ingredients you'd use in your own home. Our commitment to in-house preparation includes braising meats, roasting vegetables, grating cheese and reducing stock. We could take shortcuts, but at Louisa we believe that Freshness Matters.

square ravioli with tomato sauce
a bottle of olive oil being drizzled over tomatoes, cheese and basil

Fresh and frozen aren't contrary ideas

Because we want our products to taste fresh whenever they're enjoyed, we freeze them. Freezing is a natural process that locks in flavor and nutrients, so when you taste a Louisa pasta or appetizer at home, it's like you just prepared it from scratch.

Evolving Pasta

FRESHNESS MATTERS

Our chefs do things differently

At Louisa, it’s not about making the most pasta, it’s about making the best pasta.

pasta being made in a factory
Attention to Detail

Our chefs apply small-batch cooking methods to create products that taste like they were made one at a time.

salmon with a side of tri-colored pasta
Restaurant Quality

Louisa products are featured in some of the nation’s top restaurants and our chefs have extensive restaurant experience.

A wedge of Parmesan cheese on a cutting board
Exceptional Ingredients

The best Romano cheese comes from Italy—so our Romano cheese comes Italy. We use the best, because it matters.

OUR Products
a Louisa chef cutting into a wheel of Parmesan cheese

The Louisa Scratch Kitchen

Here, fresh onions, celery and carrots are chopped and simmered in our kettles. USDA cuts of meat are ground and slowly braised. Garlic and other vegetables are roasted in our ovens.

In our cheese preparation room, domestic and imported cheeses imported from Italy, are grated fresh daily. Soft cheeses, such as mozzarella and Swiss, are shredded.

Then, “Louisa-prepared” meats, vegetables, and cheeses are carefully seasoned, following instructions established by our in-house chefs.

No. 1 semolina and extra fancy durum flour are locally milled and custom-blended, then slowly kneaded with fresh eggs and water, thinly sheeted, and formed around our fillings by skilled pasta makers.

The Louisa Way—carefully handling select ingredients by talented artisans highly trained in traditional pasta making—is the reason we can proudly say, “Taste the Fresh Difference.”

Louisa is not just one person.

While we use the latest technology to help run our factory, we believe that the best results are achieved by skilled people who take pride in their work.

About Us
chefs looking at flat pasta discussing it and taking notes