ThatPastaClub

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What exactly is ThatPastaClub?

ThatPastaClub is your local go-to for fresh, hand-made pasta delivered straight to your door, produced in small batches and accompanied by various sauces made from scratch.

Our curated menu drops every other Thursday with a rotating selection of hand-rolled, filled, or extruded pasta. The ingredients we use in our dishes are seasonal, balanced, and delicious, and the quality exceeds restaurants while being accessible from the comfort of your own home.

If you want our pasta now, you can find it locally at The Grind General Store in Jersey City and at Dark Pines in Jersey City.

available items

  • $14.00
    $14.00
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  • $15.00
    $15.00
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  • $15.00
    $15.00
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  • $25.00
    $25.00
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  • $15.00
    $15.00
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  • $15.00
    $15.00
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  • $16.00
    $16.00
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  • $24.00
    $24.00
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Dinner, the way it should be

• A fast & fancy meal without the fancy clothes

• High-quality ingredients you can depend on

• Eat day of, or freeze for later

Catered Events

Are you looking to have ThatPastaClub 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

Get saucy?

Load up on some of your favorites, while still in stock.

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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 ThatPastaClub 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.