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Fresh, hand Milled, Craft Pasta

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At Bayview Pasta™, we source truly organic wheatberry from reputable American farms. Our grain is carefully hand milled at a low temperature to retain essential amino acids and nutrients lost in commercial milling. This makes our pasta healthier and easier to digest. From source to table, our pasta is hand made using traditional rolling, sheeting, and extruding processes. You will not likely find a more fresh pasta on the market. Each batch of pasta made has a milled date that sets our pasta apart from our competitors.

All listed pasta are made with Bayview Pasta hand milled flour.

Our non-gmo, pesticide free wheat berries are sourced from

Dave’s Farm & Moon Farm




W H O L E S A L E    P R O D U C T    L I S T


Sheets, Pappardelle, Tagliatelle- $3.99/lb

With Egg, Squid Ink, or Additional Flavors- $4.29/lb



Spaghetti, Spaghettoni (large), Fusilli, Strozzapreti, Chiocciole, Rigatoni, Bucatini- $3.99/lb

Paccheri (hand cut), Chittara- $4.29/lb

With Egg, Squid Ink, or Additional Flavors- $4.29/lb


POLENTA & GRITS (Milled in a facility with wheat/not gluten free)

Yellow or White Corn, coarse- $3.40/lb or $16/5lb

Yellow or White Cornmeal- $2.50



Red Hollis, White Winter, Red Fife, Spelt Wheat

1# bag- $1.75

5# bag- $8.50

Bulk, no bag- $1/lb

Bran- Ask about pricing



Marinated in Citrus Zest, Garlic, Oregano, Cumin, and Olive Oil

6oz bag- $3.88 ($.64/oz)

2# bulk bags- $17.60 ($.55/oz)


** Minimum orders of 10 Pounds. Portioning available!




M E E T     T H E     M A N    B E H I N D     T H E    P A S T A

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Joshua Felciano

Chef Joshua Felciano from San Francisco has an incredible passion for producing hand-milled flour. With his direct to farm sourced grain he crafts Pasta, Pizza, and Breads. He works with local chefs and Retailers to produce custom recipes and goods available at many restaurants and stores in the Bayview and Bay area. He also does catering, from In-depth Pasta Classes and Tasting Menus to 1979 Sourdough Wood Fired Pizzas from his Classic Ape scooter. Currently Josh is working out of a commercial kitchen in the city while he renovates his store front and kitchen located near the new Golden State Warriors arena.  On weekends you can find him at local farmer’s markets, popping up at Coffee Shops, Tasting Rooms, and Breweries. 

The experience is elevated beyond the typical class because he can talk about hand-milling the various flours and really let people customize their pasta.  He balances his passion for pasta with being approachable about teaching the knowledge he has. 





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