Q&A With Forchetta Pasta
What inspired you to start Forchetta Pasta?
Forchetta was born from a shared passion for pasta that stretches back to our earliest memories. Gionny, an Italian-born chef, and Mike, an Italian American with a background in nutrition and health, came together with a simple vision: to create pasta we would be proud to serve in any kitchen. We started small, catering for large groups, and have since expanded into restaurants and retail. At the heart of it all is the same mission—to craft pasta with integrity, rooted in tradition, but designed for today’s kitchens.
How did you get into pasta making?
Pasta making has always been part of our lives. It began around the family table, where shaping dough was a tradition, and later grew into a professional craft. Forchetta gave us the opportunity to take something so personal and scale it, sharing that handmade quality with more chefs and customers while maintaining the authenticity of the process.
Can you tell me about your gnocchi-making process?
Our gnocchi is a product we’re especially proud of. We focus on sourcing high-quality ingredients and fine-tuning hydration levels to achieve the perfect balance of pillowy texture and durability. The result is gnocchi that holds its shape, plates beautifully, and stands up to the demands of a busy kitchen. We’ve developed our own house blend that delivers consistency, and for chefs looking for something unique, we also offer custom formulations tailored to their menus.
What is a unique characteristic about the pasta or products you offer?
We are obsessive about the details. From the flour blends to the extrusion process to how the pasta rests and is packaged, every step is considered. Our gnocchi is unique because of the proprietary blend we use, which delivers a perfect bite and presentation. Beyond gnocchi, our lineup includes a wide range of pastas—short and long cuts, vegan, egg-based, and even squid ink—crafted with just a few pure ingredients but elevated through technique. Local sourcing and careful process ensure chefs always receive pasta that is consistent, reliable, and ready to shine on the plate.
What is your favorite part about running Forchetta Pasta?
The craft itself never gets old. There’s something deeply satisfying about extruding a perfect shape or watching fresh pasta come to life. But just as rewarding is working side by side with chefs, developing custom products, and seeing how they transform our pasta into signature dishes. That collaboration and shared creativity is at the core of what we do.
What is your favorite or go-to meal with the gnocchi you make?
The classics are timeless, and gnocchi alla Sorrentina is always a favorite with its simple combination of tomato, mozzarella, and basil. But we also love giving it a seasonal twist. Pairing our gnocchi with roasted squash and smoked mozzarella, for example, creates a comforting yet elevated dish that feels both traditional and fresh.
