Pastaria Vivi on North El Camino Real in Encinitas debuted in March 2026 as a Michelin-pedigreed fresh pasta shop and Italian specialty market, co-founded by chefs with backgrounds at two-Michelin-starred Lazy Bear in San Francisco and Mille Fleurs in Rancho Santa Fe. Over 75 pasta-and-sauce combinations rotate each morning, with handmade tagliatelle, pappardelle, ravioli, and tortellini produced each morning using California-sourced ingredients and Northern Italian technique, alongside curated Italian market goods — imported olive oils, cheeses, and artisan ceramics — in a retail format that mirrors the specialty sourcing at Baker and Olive nearby. The à la carte menu features 40-Yolk Tagliatelle with Black Truffle and Heirloom Tomato Bucatini, served at a communal table, pasta bar, or outdoor patio. A dedicated gluten-free prep space separates GF pasta production from standard wheat lines to minimize cross-contamination, and vegan extruded pastas — fusilli, penne — rotate alongside the egg-based selections. Aisu Creamery gelato from Chino Farm in Rancho Santa Fe is available as the shop's exclusive first retail partner, adding a farmstand-sourced dessert line distinct from the Cardiff-based baking tradition at VG Donut & Bakery. Plans for a dedicated stone-mill flour room by 2027 would bring grain milling in-house, completing a seed-to-plate pasta production pipeline that starts with whole grain and ends with fresh-extruded noodle.