Scorpacciata Pasta

Handmade pasta from the heart

“If you look up scorpacciata, you’ll probably see ‘big feast’ or something like that,” said Peter Reuter, owner of Scorpacciata Pasta Co. “But if you really dig into it, it’s about eating everything in season. When strawberries are in season, you eat strawberries. Tomatoes, cucumbers, eggplant, you’re eating that in every dish. That’s what we try to do, sprinkle those ingredients throughout the menu.”

This idea of building dishes around what’s fresh and in season is at the heart of Scorpacciata’s approach. From asparagus and snap peas in the spring to richer, cheese-forward plates in the winter, the menu evolves with the ingredients.

When Peter talks about food, his passion is clear. He lights up when describing ingredients, techniques, and the joy of a perfectly made pasta. He’s more reserved when it comes to talking about himself, but through his work at Scorpacciata, his dedication speaks volumes. The Larchmere-based restaurant has become one of Shaker’s most loved businesses, known for house-made pasta, sourdough pizza, and a commitment to doing things the right way.

Before opening on Larchmere in July 2024, Scorpacciata started in a 200-square-foot stall at the Van Aken Market Hall in 2018. “I actually looked at a place on Larchmere before Van Aken,” Peter said. “But it was too big. I had little to no money and no background, I knew I had to start small.” That small start quickly grew.

In 2020, despite the challenges of the pandemic including having to lay off most of his team, Peter kept the business going. He offered lasagna trays, mac and cheese, build-your-own spaghetti kits, and eventually pizza, which took off almost immediately.

“We were making like 45 pizzas a night on a tiny little oven with pizza stones,” he said. “Whatever we had to do to stay open.” Those pizzas sold out nightly, helping Scorpacciata build a loyal following that led to a separate pizza counter and, later, a commissary kitchen in Cleveland Heights to handle prep work, from pasta to sauces to pizza dough, all made in-house.

“We do everything we can from scratch,” he said. “We cure our own pancetta. We make our own dressings. The sourdough starter we use for the pizza has been alive for five years. We even make all our pasta in-house, except for the gluten-free.”

Peter’s love for pasta runs deep. It started when he was a teenager, washing dishes at Pizza House on Mayfield and Lee, before he even had a driver’s license. He later studied at Johnson & Wales in Charlotte and returned to Cleveland, where he became known as the “fresh pasta guy” at every restaurant he worked in. “There’s a million ways to do it,” Peter said. “With egg, without egg, egg yolks, egg whites, different kinds of flours, different shapes.” His favorite dried pasta is orecchiette. Hand-rolled? Probably fettuccine. “But it depends on what I’m feeling,” he added. When he has the time, he’ll sometimes spend over an hour at home making small, intricate shapes just for the enjoyment of it.

These days, there’s not much time for those quiet pasta sessions. “I don’t really get to do that stuff anymore,” he said. Still, he’s working on bringing in small-batch flours and experimenting with new shapes again, and he’s not doing it alone. His mom still comes in from time to time to help. “She’s awesome,” Peter said. “She’s busy, but she still makes time to come help me. It’s really nice.”

Of course, the journey hasn’t been easy. “We went through a lot of staff. There were a lot of growing pains. I was working nonstop, especially during COVID,” Peter said. Still, there are moments that make it all worth it. “When I hear someone walk out and say, ‘That was really good,’ it makes it all feel worth it.”

He admits he’s still learning to appreciate the wins while handling day-to-day challenges. “I’m trying to be better at recognizing the good things, even when everything feels crazy. Like, we have a great staff now. Most of them live nearby and walk to work. That’s huge.”

When asked what advice he’d give someone thinking about opening a restaurant, Peter kept it honest. “I read a lot of books about opening restaurants, and they all kind of said the same thing. you won’t pay yourself; you’ll work more than everyone else, and it’ll be scary. And they were right.”

As for what’s next? Peter just wants to keep doing what he loves and maybe take a real break for the first time in a while. Running a restaurant is never easy, and Peter doesn’t pretend it is. But with a supportive team, a loyal customer base, and food made with care, Scorpacciata continues to grow, one handmade noodle at a time.

If you haven’t been yet, you’re missing something special.

Location: 13051 Larchmere Blvd, Shaker Heights, OH 44120
Website: www.scorpacciatapastaco.com
Instagram: @scorpacciata__