We’re so excited to be able to bring a little bit of our family’s history to your family’s table.

Every time I make a batch of pasta, I feel connected to that upbringing and that time in my life.

ZAZA'S Meal Idea

We love to toss our artisan, hand-crafted pastas with a good extra virgin olive oil and some sauteed veggies.  A little butter or parmesan cheese would be good too.  If you’re feeling more ambitious, try one of these sauces.

If you’ve got a blender and 10 minutes, you can make as much or as little of this pesto as you like.  It halves or doubles easily.

  • 5 oz. baby spinach
  • 1 cup extra virgin olive oil
  • 2 cloves garlic, minced
  • ¼ c. walnuts
  • 2 Tbsp. parmesan cheese
  • Juice of half lemon
  • Pinch of salt and pepper

Put all ingredients into a blender and puree until pesto consistency is achieved.  Toss with your favorite Zaza’s Pasta, although we LOVE it with our Garlic-Chive Fettuccine!

One pot, minimal ingredients; that’s what it’s all about!

  • 1 lb. ground Italian sausage
  • 1 shallot, sliced
  • 1 clove garlic, minced
  • 2 cups tomato sauce
  • ¼ c. heavy cream
  • Pinch of salt and pepper

Brown sausage in a deep frying pan.  Add shallots and garlic and cook until translucent or, better yet, golden. Add sauce to pan and let simmer over medium-low heat for 10 minutes.  Add cream, stir to combine, and let simmer an additional 5 minutes on low heat.  Toss sauce with Zaza’s Tomato-Basil Fettuccine or Mediterranean Herb Pappardelle.  You won’t be disappointed!

This sauce is fresh, healthy, and full of flavor!

  • 1 bunch of Swiss chard, ribbed and chopped
  • 2 cloves garlic, minced
  • Small pinch of crushed red pepper flakes
  • 3 Tbsp. extra virgin olive oil
  • 4 oz. goat cheese
  • ½ c. reserved pasta water

Heat olive oil in a large sautee pan and add garlic.  Sautee garlic until lightly browned and fragrant.  Add Swiss chard and sautee until all wilted, approximately 3-4 minutes.  Add cooked pasta to the sautee pan with the Swiss chard.  Add crumbled goat cheese and reserved pasta cooking water to pan and toss everything to coat.  For this dish, we suggest our Radiatore Pasta.  The goat cheese gets all melty and the ridges in the pasta will soak up all that goodness!

This is an ideal sauce to make on a Sunday afternoon.  It’s tasty and filling and will make your house smell divine.

  • 1 small onion, diced
  • 1 carrot, diced
  • 2 ribs celery, diced
  • 1 Tbsp. extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 c. red wine
  • ½ lb. ground beef
  • ½ lb. ground pork
  • 2, 28 oz. cans crushed tomatoes
  • 2 Tbsp. chopped fresh basil (optional)
  • ½ c. heavy cream (optional)
  • 1 tsp. Salt
  • ½ tsp. Black pepper

In a large stock pot, heat olive oil over medium heat.  Add ground beef and ground pork and brown them together.  Remove from pan and set aside.  To the same pot, dd onion, carrot and celery and sautee until onion is translucent.  Add garlic and cook 2 minutes longer.  Add the red wine to the pot and get up all the little bits of veggies and meat that are stuck to the bottom.  Add back in the meats and let simmer until wine is reduced by half.  Add crushed tomatoes and let simmer for at least 30 minutes (the longer, the better).  5 minutes prior to serving, stir in the heavy cream.  

Whenever we make this sauce it goes on our Traditional Pappardelle.  Hands down the best pairing.  Toss the pasta and sauce together with a healthy handful of grated parmesan cheese and the basil, if using.  

  • 1 small onion, diced
  • 1 carrot, ¼” diced
  • 1 rib celery, ¼” diced
  • 1 small eggplant, ¼” diced
  • Yellow squash or zucchini, ¼”diced
  • 8 ozs. Fresh cremini mushrooms, ¼” diced
  • 28 oz. can diced tomatoes
  • 28 oz. can tomato puree
  • 1 c. dry red wine
  • 1 tsp. Garlic powder
  • 1 tsp. Dried basil
  • 2 Tbsp. extra virgin olive oil
  • 2 tsp. Kosher salt
  • 1 tsp. Black pepper

In a deep sautee pan, heat oil over medium high heat. Add onion, carrot and celery and sautee for 5-6 minutes.  Next, add diced mushrooms and eggplant. Add a drizzle more olive oil if necessary to prevent vegetable from sticking and to help promote browning.  Cook, stirring ocassionally for about 8 minutes.  Next add squash, stir to combine and cook for an additional 3 minutes.  Add red wine to deglaze pan and, using a wooden spoon or spatula, scrape up any bits.  Add diced tomatoes and tomato puree.  Add garlic powder, basil, salt and pepper. Reduce heat to low and let simmer for at least 30 minutes for the flavors to develop.  

You'll be happy this recipe makes plenty for leftovers which will keep in the freezer for up to 3 months!

  • 2 boneless pork ribs
  • 1 lb. spicy Italian sausage (casing removed)
  • ½ tsp. Crushed red pepper flakes
  • 1 Tbsp. extra virgin olive oil
  • 2 cloves minced garlic
  • 28 oz. can of crushed tomatoes
  • 1 c. water
  • 2 tsp. Kosher salt
  • 1 tsp. Black pepper

In a heavy-bottom pot, heat oil over medium high heat.  Add pork ribs and brown on all sides.  Remove to a plate.  Add spicy Italian sausage to the pan and cook until brown and crumbled.  Add minced garlic and red pepper flakes to pan and cook until garlic is fragrant and golden brown.  Add crushed tomatoes, water, salt and pepper.  Return pork ribs back to the pot and reduce heat to low.  Cover pot and let sauce simmer, stirring occasionally, for at least 1.5-2 hours.  Check frequently to make sure the sauce hasn’t reduced too much.  Add a bit of water to keep the pork ribs submerged, if necessary.  By the end of the cooking time, the pork ribs should pull apart with little effort. Stir to combine all pork bits.  Toss this Ragu with our Zaza’s Traditional Pappardelle.  You won’t be disappointed.

ZAZA'S Some Others

Or you can try some of these!

  • Add your favorite flavor of Zaza’s FETTUCCINE to homemade soup to give it some body and punch up the flavor.  Just break up the noodles a bit to make them more bite-size pieces...perfect for noodle soups!
  • Use Zaza’s PAPPARDELLE in place of egg noodles in recipes.  We often make Beef Stroganoff and serve it over our buttered Pappardelle pasta.  You can break up the clusters to create pieces perfect for Stroganoff.
  • Use Zaza’s RADIATORE pasta in your mac and cheese recipe.  The ridges of this shape of pasta make it perfect for casseroles and holding onto thick, creamy sauces!

Interested in finding Zaza's in a store near you?

Are your customers looking for a more authentic pasta product with an emphasis on natural, organic and local ingredients?  Would you like to carry Zaza’s Artisan Pasta at your location?  Get in touch with us today to get started.  We’re growing quickly and look forward to an opportunity to grow with you!


Nonna didn’t take short cuts.  She grew and harvested most of the vegetables in her garden and checked the laying baskets in the chicken coop for eggs every morning.

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Our pastas start with high quality ingredients.  We use only non-GMO semolina flour, all purpose flour from organically-grown Iowa wheat, water and sea salt.

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We now distribute to 6 states. You can pick up your favorite flavor of Zaza’s Pastas at your local grocery store or purchase online and come back here for recipe inspirations. 

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201 3rd Ave SW

Cedar Rapids, IA 52402

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ZaZa's Artisan Pasta Premier supplier of authentic pasta info@zazaspastas.com 319-855-0700cash, check, credit card
201 3rd Ave SW Cedar Rapids Ia 52402