By Sean Delaney
With over 40 years of experience, they are third-generation pasta makers. What started out as a family-run pasta shop in a small 700 square ft. unit has evolved into a 5,000 square ft. certified manufacturing facility that produces an average of 25,000 pounds of fresh pasta per week.
Although the operation has grown significantly, Regina Noodles still maintains their family values and small-shop spirit.
“We are as proud to supply large, high-profile kitchens as well as those customers who still stop by our storefront to buy lasagna for Sunday’s lunch,” owners said.
Fresh tasting dishes begin with fresh ingredients. Regina Noodles give your pasta recipes a fresh start by offering a product selection with the highest quality Grade A eggs and the finest flour, including stone-ground durum semolina, whole wheat, spelt and multi-grain. They take great care to select cheeses, meats, and seafood, along with various wild mushrooms, fresh garden vegetables and herbs and spices with flavour and aroma that will meet high standards. Finally, to ensure a pasta dish always has a fresh, just-made taste, they freeze their filled pasta products immediately after they’re made, capturing their essence in the freshest state possible.
Fresh pasta made on the premises daily. 2300 Finch Ave W, Unit #36
Open Tues -Fri 7 a.m. to 2 p.m. Saturday 7 a.m. to 1 p.m. Sunday 9 a.m. to 12 noon.
Call 416-745-0988 or visit www.reginanoodle.com
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