After years of teaching pasta making classes in her home kitchen, garage and the pasta shop, Carmella, owner of Melina’s Fresh Pasta, opened Il Laboratorio in early 2024. We outgrew the pasta shop for classes and are excited to offer classes in a new space dedicated to teaching pasta making.
Our classes are an immersive experience, where you will master the techniques of pasta making and gain a deep appreciation for the culinary traditions and flavors of Italy.

Carmella Alvaro
Owner & Pasta Maker
Il Laboratorio & Melina’s Fresh Pasta

“Authentic Italian food is about the simple preparation of a few fresh, local, high quality ingredients. I am excited to share this tradition with you.”

My parents, Giuseppe and Giuseppa, came to America with my sister, Rita, and brother, Rocco, forty years ago from Sinopoli, a small town near Reggio, Calabria, on the southern tip of Italy. I was born in Syracuse, NY a few years later and was lucky enough to grow up in the local close knit Italian American community watching my Mom cook meals from scratch, using ingredients my Dad grew in his backyard garden. After leaving home, I missed the homemade Italian food I grew up with so I took a trip to Italy to learn how to make fresh pasta. When I returned I founded Melina’s Fresh Pasta in 2010.

About Melina’s Fresh Pasta
Melina’s Fresh Pasta produces fresh pasta using traditional recipes and methods learned in Italy. Products include fresh pasta cuts like fettuccine & linguine, ravioli, gnocchi and sauces. Our fresh pasta is made in the the Italian tradition with just eggs, finely milled durum flour and semolina. We produce a variety of ravioli stuffed with special blends of spices, seasonal vegetables and Italian cheeses. Our fan favorites ravioli include Lemon Ricotta Ravioli, Pimento Cheese Ravioli & Fig Gorgonzola Ravioli along with traditional flavors like Spinach & Cheese and Pumpkin. Now in our 14th year our pasta can be found all over the Triangle in farmer’s markets and stores.

“The simpler the food, the harder it is to prepare it well.”
Chef Joel Robuchon