This is an archival story that predates current editorial management.
This archival content was written, edited, and published prior to LAist's acquisition by its current owner, Southern California Public Radio ("SCPR"). Content, such as language choice and subject matter, in archival articles therefore may not align with SCPR's current editorial standards. To learn more about those standards and why we make this distinction, please click here.
A new Grand Central Market stall is serving up pasta for breakfast that may make converts of even the most carb-averse Angelenos.
Earlier this year Knead & Co. Pasta Bar + Market began turning out delicious housemade pastas, meatballs and killer sandwiches from a narrow stall in the historic market. The stall is the work of chef Bruce Kalman and restaurateur Marie Petulla—who also run the not-to-be-missed Union in Pasadena—and focuses on California-inflected updates on East Coast Italian classics. And while we definitely recommend checking out pasta bars lunch and dinner offerings, including the Sunday gravy spaghetti and meatballs, the porcini lasagnette and the porchetta dip sandwich, we highly suggest swinging by for a breakfast that brilliantly puts their fresh pasta at the forefront.
"It's not like there's a lack of carbs in breakfast, Kalman tells LAist. "So, I thought pasta would just be a bit more fun."
One of our favorite breakfast options at Knead & Co. is the egg raviolo, which consists of a single, large square of fresh pasta filled with a nest of ricotta, kale and an egg, and then smothered with peperonata and house marinara. Hiding in plain sight is the put-an-egg-on-it rendition of their classic spaghetti with tomato sauce, a deceptively simple dish that delivers big. And then there's the excellent breakfast sandwich with house smoked ham, fontina, tomato jam, arugula and egg. If you're looking for something on the lighter side, there's also a great polenta porridge with seasonal fruit, pistachios and Santa Monica honey, which offers a great balance of sweet and savory. You can also add prosciutto di Parma or a farm fresh egg to all of the breakfast options should your heart desire.
"Breakfast to me is warm and fuzzy," Kalman explains, extolling the virtues of a hearty start to the day. "Breakfast reminds me of living in Chicago and being incredibly hungover and going out with my friends to eat."
To give you an idea of what's in store, here's chef Kalman in action making the breakfast ravioli:
You can enjoy your breakfast at Knead & Co.'s 16 seat-counter or you can grab something to go, including fresh, frozen or dried pasta, Grist & Toll flours and grains—which are used to make all their pasta—as well as olive oil, tomatoes and honey, should you want to start your own pasta bar at home.
You'll also want to peer through the glass of the busy kitchen to watch pastas made by hand or with the help of an enormous EmilioMiti pasta extruder, including their porcini lasagnetti, squid ink pacchari and beet radiatore. Kalman and his crew use the galley-like kitchen as a commissary for Union to make nearly everything in-house for both locations, which also includes ricotta and even butchering pigs for their legendary porchetta and more.
And while they may not be on your typical breakfast menu, we highly suggest ordering up the house cannoli and tiramisu.
Knead & Co. Pasta Bar + Market is located at Grand Central Market, 317 S Broadway, Downtown, (213) 223-7592. Hours are Sunday to Wednesday, 8 a.m. to 6 p.m.; Thursday to Saturday, 8 a.m. to 9 p.m.
