Pede Brothers Italian Specialty Foods
Schenectady, NY
Family-owned pasta maker in Schenectady, New York, producing pre-cooked ravioli, tortellini, stuffed shells, manicotti, gnocchi, pierogies and other filled pastas frozen with IQF technology, plus frozen pizza dough. Offers private label and co-packing with custom pasta formulations and custom packaging from a USDA and FDA inspected, SQF Level 2 plant.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 1 process stated in all.
Packaging
3formats stated
Minimum order
Not publishedAsk on the first call.
Certifications
A dark light means their published information does not say, not that they cannot.
What they state
- Plant locations
- Schenectady, NY
- Process
- IQF freezing
- Packaging
- Bags and flexible filmTrays and clamshellsBulk and foodservice
- Products
- Pasta and noodlesFrozen dough and pizza
- Minimum order
- Not published
- Food safety certification
- SQFSQF level not verified; SQF Fundamentals is not GFSI benchmarked.
- Other certifications
- Not stated in their published information
- Regulatory scope
- USDA FSIS inspected. The plant says it operates under USDA FSIS inspection, which products with meat or poultry above the FSIS thresholds need.
- Equipment
- Not stated in their published information
- Services
- Formulation and R&DPackaging and label design
- Works with
- Not stated in their published information
- Also states
- Pre-cooked filled pasta (ravioli, tortellini)
- SQF Level 2
- USDA establishment number 18639 (mark of inspection shown)
- Stuffed shells, manicotti, stuffed rigatoni, gnocchi, cavatelli, pierogies, lasagna sheets and pizza dough
- NYS Grown and Certified logo shown
- Type of company
- Co-packerCo-manufacturerPrivate label
- Founded
- 1967
How we checked
Verified 2026-10-02 from the manufacturer's published information (4 pages checked).
Their own published information states these capabilities clearly.
We do not publish this plant's contact details. Request an introduction and we contact the plant for you.
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Before you call
- FDA or USDA: when meat or poultry changes the rulesThe 3 percent and 2 percent thresholds, with examples.Lesson
- GFSI, SQF, BRCGS and FSSC 22000 explainedWhich food safety certificates retailers ask for, and which SQF code counts.Lesson
- Questions to ask a co-packer on the first callThirteen questions covering fit, compliance, volume, money and quality.Lesson