Raffetto's Fresh Pasta • 1906

A century-old machine slices fresh pasta to order at this Greenwich Village storefront, where Marcello Raffetto's family has been rolling dough since 1906. Four generations later, the shop cuts from roughly 50 varieties daily—from classic fettuccine to seasonal shapes—accompanied by house-made sauces. The rhythm of the blade and the scent of semolina still pull in neighbors who've watched this corner endure two World Wars, the Depression, and every wave of change since.