Massa Pasta is preparing to open in Tenafly as a new neighborhood destination focused on artisan, handcrafted pasta made fresh daily.

The concept is led by chef and owner Yosif alongside his wife Sesil, a husband-and-wife team operating Massa Pasta as a fully hands-on, family-run business rooted in classical technique and consistency.

Yosif is a graduate of Le Cordon Bleu Ottawa, where he finished first in his class, and brings both formal culinary training and extensive professional kitchen experience shaped by Mediterranean influences tied to his Greek and Italian heritage.

His background includes culinary travel across more than 25 countries, allowing him to blend traditional pasta-making techniques with a modern, globally informed perspective while keeping simplicity and ingredient integrity at the forefront.

Massa Pasta’s menu will center on fresh, house-made pasta produced daily using high-quality semolina and 00 flour, with a focused selection of shapes and sauces prepared from scratch in small batches.

In addition to traditional pasta offerings, the restaurant plans to include a gluten-free pasta option, allowing guests with dietary restrictions to enjoy the same thoughtfully prepared sauces and flavors.

The space is designed to function both as a casual dine-in pasta spot and a retail pasta shop, giving guests the option to enjoy meals on-site or bring fresh pasta and sauces home to cook themselves.

The approach emphasizes small-batch production, chef-driven execution, and a deliberate avoidance of shortcuts or pre-made products.

Massa Pasta is currently under development, with no opening date announced.

Massa Pasta
33 Washington Street
Tenafly, NJ
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