Casa Di Pasta in Baltimore: Made Fresh Daily and Sold Retail
Casa Di Pasta is a small-batch pasta manufacturer and retail counter in Baltimore that produces dried and fresh pasta daily and sells directly to home cooks and restaurants. Located in Fells Point, it operates as both a production facility and a walk-up shop, meaning the pasta behind the counter was made in the same building, usually within hours.
What Casa Di Pasta Actually Is
Casa Di Pasta makes its own pasta rather than importing or reselling wholesale product. The shop carries dried shapes (penne, rigatoni, linguine, spaghetti) and fresh egg pasta, with seasonal specialties that shift based on ingredient availability. The counter is modest, typically serving one or two customers at a time, and the space doubles as a small production area visible from the shop floor. This setup appeals to cooks who want to know the source of their pasta and avoid the industrial texture and shelf life of mass-produced dried varieties.
Menu and Pricing
Fresh pasta sells at approximately $6 to $8 per pound, with typical orders ranging from half a pound to two pounds. Dried pasta costs roughly $3 to $4 per pound. Specialty items like filled pastas (ravioli, tortellini) run higher, typically $10 to $14 per pound, depending on filling. Prices reflect small-batch production and are not discounted for bulk purchase in the way larger retailers might offer. A verification check is worth doing on current pricing, as ingredient costs for small producers shift seasonally.
The shop typically stocks a rotating selection rather than every shape at every visit. Linguine, pappardelle, and egg fettuccine are reliable finds, while filled pastas and specialty cuts may be available only certain days.
How Casa Di Pasta Compares to Other Baltimore Pasta Sources
Conventional grocery stores (including Whole Foods locations in Baltimore) carry both dried and fresh pasta, but dried options are mass-produced (often from large Midwest or Italian factories) and lack the texture variation that comes with slower drying. Fresh pasta at supermarkets is typically vacuum-sealed and has a shelf life of weeks, whereas Casa Di Pasta's fresh pasta should be used within three to four days. The trade-off is cost: supermarket fresh pasta runs $4 to $6 per pound and is more convenient for planned meals, while Casa Di Pasta requires same-week or next-day shopping.
Italian specialty importers in the Baltimore area (such as Vaccaro's Italian Marketplace, also in Fells Point) stock imported dried pasta from regional Italian producers at similar or slightly lower prices than Casa Di Pasta's dried line, and they carry a broader range of shapes. Choose Vaccaro's if you want a curated selection of Italian imports and dried pasta is your priority. Choose Casa Di Pasta if you want pasta made locally and eaten within days, and you value knowing the production method.
Online retailers like Sfoglini (New York-based) and other artisan producers ship to Baltimore and offer dried pasta at comparable prices with far more variety. The advantage Casa Di Pasta holds is immediacy: you walk in, buy, and cook the same day.
Who This Place Suits and Who It Does Not
Casa Di Pasta suits home cooks who cook pasta multiple times a week and value freshness and local production. It also suits restaurants sourcing fresh filled pastas or specialty shapes in small quantities. It does not suit meal planners who shop weekly and need longer shelf life, or those looking for a wide selection of shapes in a single visit. It is not a one-stop shop; it is a specialty stop.
What the First Visit Involves
Enter the storefront on the Fells Point block, observe what is available in the display case or behind the counter, and ask the staff about daily production. There is no printed menu posted consistently, so asking what came out of the kitchen that day is standard. Payment is cash or card. Expect a brief transaction; there is no seating or café component. Bring a container or ask for packaging; they will weigh and bag your order.
Hours, Parking, and Logistics
Casa Di Pasta typically operates Tuesday through Saturday, roughly 11 a.m. to 6 p.m., though hours shift seasonally and should be confirmed before a dedicated trip. The shop sits on a Fells Point street with metered parking only; plan for street parking typical of the neighborhood. It is accessible by the MTA Red Line (Fells Point stop is a short walk) if driving is difficult.
Casa Di Pasta fills a narrow but important gap in Baltimore's retail food landscape: it is the rare place where pasta production is visible, quantities are small enough to ensure turnover, and the product is local enough to develop a routine with.
