Not many businesses have lasted 100 years, especially after that year in the '70s when nobody in America could remember where they put their wallets. Sample something that's stood the test of time.
$12 for an Italian pasta sampler (up to a $22.85 total value)
- One pound of fresh-cut noodles (up to a $5.95 value)
- One box of ravioli, such as truffle ravioli (up to an $11.95 value)
- One homemade sauce (up to a $4.95 value)
New York City looked different in 1906. The Empire State Building wouldn't begin construction for more than two decades, horses and buggies roamed the streets, and Central Park was still entirely black and white. But in that year, Marcello Raffetto opened a pasta shop that remains a staple of the Greenwich Village community to this day.
Raffetto's started small. Its pasta makers crafted ravioli and dry egg noodles until 1916, when the purchase of a roller machine and a cutting machine allowed them to create more and more varieties. The two machines continue to operate more than a century later. At the controls, customers find the fourth generation of the Raffetto family running the store. The crew seems to work magic with dough and fillings. They stuff lobster into ravioli made from tomato dough, turn spinach dough into thin linguine, and cut long sheets of lasagna. In total, more than 50 kinds of pasta emerge from the open preparation area, not to mention the family's signature potato gnocchi.
Yet for all of these choices, a trip to Raffetto's isn't overwhelming. The friendly staff happily helps patrons pick out the perfect pasta before recommending one of their 10 homemade suaces. Or maybe they'll suggest no sauce at all, telling customers that some pasta goes best with just a bit of butter.