ThatPastaClub

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What exactly is That Pasta Club?

That Pasta Club is your artisan producer of fresh pasta. We specialize in handmade stuffed pasta, bronze die extruded pasta, small batch sauces and our intimate supper club. You can find our products locally at a variety of farmers markets and local stores. Our pasta rotates on a weekly basis, in conjunction with our supper club menu.

Our curated menu drops every Monday. The ingredients we use in our dishes are seasonal, balanced, and delicious.

available items

  • 16 oz. Spicy Vodka Sauce
    Regular price
    $14.00
    Sale price
    $14.00
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  • 32 oz. Roasted Chicken Bone Broth
    Regular price
    $20.00
    Sale price
    $20.00
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  • 8 oz. Truffle Cacio e Pepe Sauce
    Regular price
    $15.00
    Sale price
    $15.00
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  • Bolognese 16oz
    Regular price
    $15.00
    Sale price
    $15.00
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  • One Pound of Porcini Bucatini
    Regular price
    $15.00
    Sale price
    $15.00
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  • One Pound of Rigatoni
    Regular price
    $15.00
    Sale price
    $15.00
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  • One Pound of Spinach Mafaldine
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    $16.00
    Sale price
    $16.00
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  • Porcini Infused Bucatini with Black Truffle and Cacio e Pepe Pasta Kit, Serves Two
    Regular price
    $24.00
    Sale price
    $24.00
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Catered Events

Are you looking to have That Pasta Club at your next party? We offer a wide range of custom creations, including fresh fish, poultry, or dry-aged meats and hand-made desserts.

Customize menu

Dine with us...

We host weekly supper club events twice a week. On Thursdays at 7:30pm and Saturdays at 8:00pm.

We are at located 7 hawthorn ave, Park Ridge, New Jersey.

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Cooking at "High" Temperatures

If interested, please email to learn more about our secret infused menus.

say "high"

Pasta cooking 101

Yes, its much more then boiling water!

Let's Cook

Who created ThatPastaClub?

Chef Nicolas Pescatore, a lifelong lover of all things food, is no stranger to the service and hospitality industry. Nick got his first taste working as a barback at the famed Hell's Kitchen establishment, The Ritz Bar & Lounge. Through his hard work and hustle, he worked his way up to become General Manager and Director of Operations. In this role, Nick managed both the back and front of the house, as he liaised with guests, managed a service team, and oversaw the food and beverage program.

While managing daily operations of The Ritz, Nick enrolled in culinary school at The Natural Gourmet Institute in the summer of 2016, and mastered cooking techniques that focused on whole, organic, and sustainable food and menu preparation.  After completing an internship with Executive Chef Matt Hoyle at Nobu 57, Nick accepted a full time role at the restaurant. Nick's cooking techniques sharpened during this time as he mastered Japanese knife skills, flavor profiles, and traditional Japanese cooking methods. Eventually, Nick left Nobu to fulfill his passions for creativity with flour and water, founding That Pasta Club and specializing in homemade pasta, fresh seafood dishes, and intimate dinner parties.

what the people think...

Your pasta is exquisite. Simply put. My husband and I are British and spent our summers religiously in Italy from Tuscany to Genoa, Naples, Puglia to Sicily, everywhere, before we moved here. We ate the vodka rigatoni last night and cacio tonight. My husband literally said “order some more f***ing pasta!!!”

Simran B.

Hey! My fiancé and I just bought the porcini bucatini and brown butter sage from you guys in Hoboken this afternoon. I prepared it with some creminis, sautéed kale and pecorino. Came out delicious. Depth of flavor and texture for the pasta was fantastic, really impressed. I’m looking forward to trying more of your product.

Chef Pooch

We had your pasta tonight and it was like a symphony going off in our mouths! Our compliments to the talented Chef. Delicious to the max. 

Alex S.
  • Supper Club

  • Lobster cappelletti, Italian summer truffle, sweet corn emulsion, Dill
  • Pasta Classes

  • Small Batch, Keep It Fresh

  • Basil Pesto, Cashews, Sweet White Miso
  • Roasted Bone Marrow Raviolo

  • Soft boiled egg yolk center

Supper Club

Lobster cappelletti, Italian summer truffle, sweet corn emulsion, Dill

Pasta Classes

Small Batch, Keep It Fresh

Basil Pesto, Cashews, Sweet White Miso

Roasted Bone Marrow Raviolo

Soft boiled egg yolk center