Pasta Supply Co — Restaurant in San Francisco

We recently ordered from Pasta Supply Co at 22nd St. Mission and was left utterly disappointed by the experience.

Their raviolini, which I had high hopes for, was spoiled and emitted a strong, unpleasant fishy smell—an immediate red flag for food freshness and safety, and apparently tasted revolting.

The Basil Pesto sauce was another letdown. It appeared to be nothing more than crushed basil leaves, completely devoid of any seasoning or spices. It lacked the robust, savory flavors one expects from a well-prepared pesto. This glaring oversight raises serious concerns about the culinary skill, preparation practices, and attention to detail in their kitchen. I went to Pasta Supply Co Clement St to order the same Basil Pesto Sauce so we can still eat the penne we have prepared.

What is most troubling, however, is the apparent lack of food safety and preparation standards. The spoiled raviolini and improperly made pesto make me question whether this establishment has any quality control protocols in place. How could these dishes pass through any form of inspection before being served to customers?

The risks of such negligence are far-reaching. Serving spoiled or poorly prepared food exposes patrons to potential food poisoning, which can have serious legal and financial repercussions for the restaurant. A single case of foodborne illness could result in lawsuits, investigations by health authorities, and irreversible damage to their reputation.

What’s truly baffling is the inconsistency within the brand. Their Clement branch has consistently been a shining example of superlative food quality and control, offering dishes that are fresh, flavorful, and thoughtfully prepared. It’s shocking that another location could fall so far below that standard. Please note that we always order the same food at Pasta Supply Co Clement St. However, they are not in Doordash yet.

Pasta Supply Co Mission branch needs to urgently address the appalling inconsistencies in food preparation and quality control across their branches. Failing to do so not only risks alienating loyal customers but also exposes the establishment to severe legal and reputational consequences.

Until these issues are addressed, I cannot recommend this location to anyone. If you value your health and dining experience, stick to their Clement branch or look elsewhere for...

Asking the hostess to multitask seating responsibilities and forcing them to insist on taking orders at the door led to a perfect storm of a situation. I blame the restaurant owners for enforcing this pretentious workflow. The clearly overworked hostess (or the kitchen staff) messed up my order. Despite us having a 2 minute discussion about pesto pasta the order went through as another fancy Italian sounding pasta that was not the pesto. Besides that during our conversation it was well established that I was a vegetarian. When I quickly glanced at the menu (felt rushed ordering at the door) I threw in the Hummus. Now who in their right mind would have conjured up a hummus dish with sausage in it made to look like calabrian chilli garnish. Luckily when it arrived at my table I checked again and was educated that Nduja means its sausage. It was then substituted amicably for a plain hummus with chilli garnish this time. After 25 minutes our dishes arrived and I didn’t see any pesto on my pasta. I was then told that I had ordered the butter pasta with truffle oil (I hate truffle oil). When I remarked to the girl that there had been a mixup, all she had to offer was an unempathetic neutral faced response “So do you want this taken back ?”. There was no attempt made to apologize to me for the continuing mixups. I had to work with the manager who kindly suggested I could wait for another 10-15 minutes for my dish. At this point I didn’t want to eat any more in a place where mistakes (human as they are) are just dealt with in a cold and pretentious way. I was only charged for what we ended up eating, with everyone involved just brushing it off as “human error”. The whole point of coming to your place is to have food. Not experience your pretentious “order at the door” process or the cold wait staff that don’t care if the order was mixed up. Maybe don’t have two dishes that start with the same pretentious sounding Italian names. If I wanted authentic Italian food I’d go to Milan. Stop pretending like this place is in Italy. Maybe work on mimicking the warmth of the Italian people instead of fancy food names and...

TL;DR - This is where I want to spend my money on pasta from now on

Brandon and crew took really excellent care of us! We got the Sour Cream and Onion Burrata, which came with some of their house bread, Saffron-Ricotta Cuscini, Fusilli in Spicy Vodka Tomato (added the Green Chili Sausage), and Seka Hills Olive Oil with Ruby Grapefruit and Pink Peppercorns Panna Cotta.

Not a single miss on anything and Brandon’s suggestion to pair the panna cotta with a glass of the Bisson Frizzante was ABSOLUTELY the right move.

We found the texture of the pasta, the amount of sauces, and the balance of the sauces to be absolutely dead on and we left wanting for nothing (except to come back, of course)!

There’s a ton of good food in the area, but for me this was really a standout meal and I’ll definitely be back.

On top of all that, they sell the oils, wines that are on the menu, and a variety of pastas as well as ingredients like Castelvetrano olives, roasted red peppers and a bunch of other stuff.

Highly recommended in my...