Josephs Pasta Company was founded with a pastry bag and a
cookie cutter. This classic technique was very gentle with the fillings and
allowed large particulates to be placed into the ravioli. Since that day,
Joseph's has modified and customized equipment to replicate the same pastry
bag/handmade product.
Our highly advanced, 55,000 square foot facility in Haverhill, Massachusetts,
is equipped with the finest Italian ravioli-making equipment. Combined with
a custom filling system, our unique process ensures that large pieces of ingredients
can be placed into our ravioli. These precision production lines can supply
the heavy demand for our products with up to 2,500 pounds of pasta per hour
- a capacity of 100,000 pounds of pasta daily.
The heart of our operation is our kitchen, where we start the production process
by preparing the raw materials. Our kitchen is similar to a large hotel kitchen
with stations for roasting, braising, grilling or reducing stocks. The bold
flavors of our fillings come from our willingness to roast our own garlic,
caramelize our own onions and oven-roast portabella mushrooms. The result
is a rough-chopped handmade look with identifiable ingredients.
An additional 91,000 square foot storage facility in Ayer, Massachusetts holds
both dry and cold storage items. Stored there are more than 5,000 frozen pallets.
Orders come in, and the crew picks and packs the items for the fleet of trailers
and trucks that drive back and forth to the Haverhill facility daily.
Along with every other aspect of the Joseph's operation, the production and
warehousing facilities are operated with the customer in mind. Perfect products,
packed and stored properly and shipped on time is what makes us the leading
gourmet pasta company today.
Learn more about our company:
History | Culinary Team
| Production | Quality
Assurance | Careers