Your egg noodles get cut to order at this family pasta counter, using recipes carried over from Bologna, Italy. The same family has been rolling out that dough since 1935.
Four generations have kept those recipes alive and working. The ravioli lineup includes classic cheese, spinach and ricotta, mushroom, pumpkin, and porcini with ricotta.
I love that this shop treats pasta as a true craft, not just another grocery item. For any New York cook who still simmers Sunday sauce from scratch, that kind of care matters a lot.
I can’t imagine a better excuse for a day trip than standing at a counter and choosing your own noodle width. Who knew pasta shopping could feel this personal, this old-fashioned, and this delicious all at once?
A Pasta Counter Just Steps From Arthur Avenue
Borgatti’s Ravioli & Egg Noodles sits in the Bronx’s Little Italy, the neighborhood most New Yorkers simply call Arthur Avenue. It’s a pasta shop in the purest sense, built around fresh dough and very little else.
You won’t find tables, waiters, or a long menu of entrees here. What you will find is handmade ravioli, egg noodles cut to order, and a family that has done this work for decades.
That focus is the whole charm. Plenty of shops in the area sell good food, but this one specializes in a single craft and does it daily.
The shop is on East 187th Street, a block or two from the busiest stretch of Arthur Avenue. That small distance means you get a slightly calmer stop on a food-lover’s walking route.
Think of it as the place where Sunday dinner gets its starting point. You carry home the pasta, and your kitchen handles the rest.
For New York home cooks who care about where ingredients come from, that’s a real draw. It turns an ordinary errand into a small connection with Italian-American tradition.
Not bad for a shop that sells noodles by the pound.
How Two Immigrants From Bologna Started A Four-Generation Habit
Lindo and Maria Borgatti came to the United States from Bologna, Italy, in the early 1900s. They brought something more valuable than luggage: Maria’s family pasta recipes.
In 1935, the couple officially opened the doors of their Bronx shop. Bologna is famous for egg pasta, so the menu had a very strong pedigree from day one.
Four generations of the Borgatti family have run the business since then. That’s a rare streak in any city, let alone one that changes as fast as New York.
The family describes its approach as a guardian mindset. In plain terms, they put steady quality and customer trust ahead of quick profits.
That philosophy has meant absorbing higher costs rather than cutting corners on ingredients. Ask any serious home cook, and they’ll tell you that choice shows up on the plate.
I like that the recipes are treated almost like an heirloom quilt pattern. Each generation keeps the original design intact while adding its own careful stitches.
For tradition-minded New Yorkers, that history is half the appeal. You’re buying dinner, sure, but you’re also supporting a story that started nearly a century ago.
The Ravioli Box That Built Sunday Dinners
Cheese ravioli filled with ricotta is the classic order here, and it’s easy to see why. It’s simple, comforting, and exactly what a big family table wants on a Sunday afternoon.
The lineup goes further, though. Spinach and ricotta, mushroom, pumpkin, and porcini with ricotta all appear among the handmade varieties.
Meat and spinach ravioli also turns up in the conversation around the shop. So does a large lobster and ricotta version sold frozen, for anyone wanting something fancier.
The boxes are designed for practical cooks. Layers of ravioli are separated by wax paper and dusted with cornmeal to keep them from sticking together.
That detail sounds small, but anyone who’s wrestled a clump of fresh pasta knows its value. Neat layers mean the ravioli goes into the pot whole and comes out looking proud.
Seasonal flavors have shown up over the years too, such as pumpkin and ricotta in the colder months. Availability can shift, so it’s smart to ask what’s on hand.
Honestly, the hardest part is picking just one filling. Most families seem to solve that problem by bringing home two boxes.
Pick Your Noodle Width Like Picking Thread
Wide, narrow, or somewhere in between? At Borgatti’s Ravioli & Egg Noodles, the egg noodles get cut to order, so the width is your call.
A pasta width card helps you choose, with numbered sizes for each cut. Longtime customers often know their favorite number by heart, the way a quilter knows her go-to needle.
Flavor is the next decision. Specialty egg noodles come in spinach, tomato, carrot, and whole wheat, which adds color to any plate.
Basil pasta and squid ink pasta have also appeared on the shelves at times. Those make striking choices if you want dinner to look as good as it tastes.
Patrons can often watch their noodles being cut right in the shop. For anyone who enjoys hands-on craft, that’s genuinely fun to see.
It’s a rare chance to watch raw material become a finished product in minutes. Fabric lovers get the same thrill watching a bolt unroll and meet the scissors.
Fresh egg noodles also cook quickly and soak up sauce beautifully. Pair a wide cut with a hearty ragu, and Bologna would approve.
Manicotti, Cavatelli, And The Rest Of The Supporting Cast
Ravioli gets the spotlight, but manicotti might be the shop’s quiet scene-stealer. It’s one of the most mentioned items whenever people talk about this Bronx counter.
The shop also makes lasagna sheets, which saves home cooks a serious amount of rolling. A layered lasagna built on fresh sheets is a holiday-level project made easier.
Cavatelli rounds out the handmade lineup. Those little curled shells grab onto sauce, especially chunky ones with sausage or broccoli rabe.
Fresh spaghetti and fettuccine show up too. The broad range means you can plan a full week of pasta nights without repeating yourself once.
Beyond the fresh goods, shoppers have spotted sauces, cheese, and spices for sale. Gluten-free dried pasta and imported pasta from Italy have also been available.
That variety makes Borgatti’s Ravioli & Egg Noodles a one-stop shop for pasta planning. You can grab the noodles and the jar of sauce in a single trip.
Still, the handmade items are the main reason to make the drive. Store shelves stock dried pasta everywhere, but fresh cavatelli from a family recipe is a different story entirely.
Old-School Craft With A Surprisingly Modern Reach
Here’s a fun twist: a shop running on century-old recipes also has a following on TikTok. The family uses social media and e-commerce to reach younger cooks without changing the pasta.
That balance is harder than it sounds. Many old businesses either freeze in place or chase trends until they lose their identity.
Borgatti’s Ravioli & Egg Noodles seems to have found a middle road. The dough stays traditional, while the storytelling moves onto phones and screens.
For craft lovers, the appeal is easy to understand. Watching skilled hands roll and cut pasta is as satisfying as watching someone piece a quilt block.
Dough gets pressed flat and cut into varying widths by machines, a process the family has explained to curious customers before. It’s real production, not a show put on for visitors.
I believe that’s why the shop resonates with hobbyists across New York. People who make things by hand recognize when others take the work seriously.
It’s comforting to know that tradition and a smartphone can share the same counter. Grandma’s recipe, meet the algorithm.
Friendly Faces Behind A Busy Little Counter
Family-run shops tend to feel personal, and this one is no exception. Friendly, welcoming staff come up again and again when people describe a stop here.
Some customers have been buying ravioli here since the 1950s and 1960s. That kind of loyalty doesn’t happen by accident.
The space is a working shop rather than a polished boutique. It carries the kind of classic Bronx Italian character that no designer could easily recreate.
Lines can form, especially around holidays and busy weekends. The good news is that service tends to move quickly once you reach the front.
Who does this shop suit best? Home cooks, families planning Sunday dinner, and anyone chasing a taste that reminds them of a grandmother’s kitchen.
It also fits nicely into a day out in the area. The New York Botanical Garden is nearby, so a morning among the flowers can end with a box of ravioli.
Bring a cooler bag if you’re driving far. Fresh pasta deserves a comfortable ride home, especially after you’ve waited for it.
Ravioli That Travels Farther Than Most New Yorkers
Live upstate or out of state? Borgatti’s Ravioli & Egg Noodles offers nationwide shipping, so the ravioli can reach your door without a trip to the Bronx.
Shipments have gone as far as Florida, Michigan, and Southern California. Families have used the service to put homemade-style ravioli on Thanksgiving tables far from New York.
Closer to home, local delivery covers roughly a 20-mile radius around the shop. That area includes parts of Lower Westchester, handled through a courier service and a dedicated app.
For busy households, that’s a real convenience. You can plan a Sunday dinner without fighting for parking on a crowded weekend.
Shipping also makes a thoughtful gift. Former New Yorkers who moved away often miss these neighborhood flavors more than the subway.
The packaging gets plenty of attention too. Boxes arrive neatly packed, which matters a great deal with delicate fresh pasta.
Still, I’d argue the in-person trip has its own reward. Watching noodles get cut in front of you is something no delivery driver can bring along.
Know The Hours Before You Hit The Road
Timing matters with a shop like this. Borgatti’s Ravioli & Egg Noodles sits at 632 E 187th Street, Bronx, NY 10458, in the Arthur Avenue neighborhood.
Tuesday through Thursday, the doors typically open at 8:30 AM and close at 4:30 PM. Saturday runs from 8:30 AM to 5 PM.
Sunday is the short day, running from 9 AM to 1 PM. Arrive early if you want first pick for Sunday dinner.
Monday and Friday hours have been listed differently in different places. Check ahead before planning your trip around those days.
Prices stay friendly for handmade pasta, landing in a modest range for most orders. Cash only has come up often over the years, so carrying some is a smart backup.
The shop is a block or two from the main cluster of Arthur Avenue food shops. Plan your route so the pasta is your last stop before heading home.
A day trip from elsewhere in New York pairs well with the nearby botanical garden. Just keep that ravioli cool on the ride back.
Why This Counter Belongs On Every Pasta Lover’s List
Nearly ninety years of rolling dough earns a shop some respect. Borgatti’s Ravioli & Egg Noodles has stayed in the same family the whole time.
The shop holds a 4.8-star rating across hundreds of Google reviews. Those numbers suggest the care behind the counter is still landing with customers today.
What makes it special is the mix of history and practicality. You get Maria Borgatti’s Bologna recipes, and you get them boxed and ready for a weeknight pot.
For New York cooks who love traditional techniques, it’s a natural pilgrimage. It rewards the same patience and pride that goes into any handmade hobby.
Go for the cheese ravioli if you’re new. Come back for the porcini and ricotta, the colorful egg noodles, or the manicotti once you’re hooked.
And if the drive feels long, remember the shipping option. A New York institution can still reach your table in Rochester or Florida.
Either way, Sunday dinner just got a lot more interesting. Your sauce pot has been waiting for this.