BOH Pasta
Fresh pastas are fast and are great ways to create dishes that will wow your guests. No need to consume your labor costs by making pasta in house. Let us make it for you!
Short Pastas
Campanelle
Ridged bell-shaped pasta that works great with thick sauces and baked
Casarecce
Loosely rolled lengthways and slightly twisted. This twisted shape clings to all types of sauces
Cavatappi
Corkscrew shaped style macheroni that works great with thick sauces
Fusilli
Spiral shapes love thicker sauces, like meat ragu and heavy cream
Lumache
Meaning “snail” in Italian. Great for chunky sauces.
Radiatore
Resembling radiators, radiatore are great for thick ragu and baked dishes
Rigatoni
Our tube Rigatoni is thicker and wider than most. Works great with thick sauces, ragus, and baked dishes
LONG PASTAS
Bucatini
Round spaghetti shaped pasta with a thin hole in the middle. Great for holding thin sauces
Wide Bucatini / Ziti
Larger tube shaped Bucatini that works with thin and brothy sauces
Fettuccine / Tagliatelle
Flat pasta that holds ragu and cream sauces
Mafaldine
Wide ridge-shaped pasta that fits well with game sauces, ragú Napoletano, seafood sauces, and white sauces made from soft cheeses
Pappardelle
Ribbon shaped pasta that’s versatile and used with ragu, thin sauce, and chunky vegetable sauces
Spaghetti
Our spaghetti is made from pasta sheets and has a more tender silky texture. Great with tomato, butter, and light sauces
STUFFED PASTAS
Fillings (contact us for custom fillings)
- Spinach, Grana Padana, Ricotta, Nutmeg
- Pumpkin, Grana Padana, Ricotta Nutmeg
- 4 Cheese – Ricotta, Grana Padana, Mozzarella, Mascarpone, Your Mom, Nutmeg
Small Ravioli
1½”x 1½” square Ravioli. Full service would be 12-14 each
Triangliore
2″ triangle shaped pasta. Recommended 8-10 for a full serving
Delight your guests with fresh pasta.
BOH Wholesale provides fresh pasta in 1 lb, retail-ready bags or in 10 lbs. bulk boxes. Contact us for all your pasta needs.
Our extruded pastas are made with a bronze die. This method gives the pasta a texture that grabs the sauce, ensuring every bite is packed with flavor.
We make our pastas with various doughs:
Semolina dough is more toothsome, has more texture and cooks to a pertect a dente
Egg & 00 flour has a silkier texture and is a richer dough