Knishes and pasta | Made on Long Island

Long Islanders love their carbs. That is good news for both a local pasta maker and a family-run knish company. The recipes are making these companies world famous.

Rolls of dough are formed into different fresh cuts of pasta. On another belt come some cheese ravioli. This is just one of many varieties of pasta manufactured at New York Ravioli and Pasta Company in New Hyde Park.

30,000 pounds of pasta is shipped weekly to specialty stores across the country. It all began on Long Island where President David Creo and his partner Paul Moncada grew up and still live.

Fillings and sauces are prepared inside the kitchen. Many of these items start at $3. You can buy them at their wholesale outlet in the front of the factory.

The company that generates over $5 million in sales annually also works with many airlines to serve their pasta and ravioli on overseas flights. Gesner Pierre works on the floor to make sure everything's running smoothly. He has been with the company for over two decades. Pierre says he's able to afford the high cost of living because of his job. 

Gabila's Knishes in Copiague has been around for nearly four times as long. The family company started in Brooklyn and moved to Long Island 10 years ago. What makes them so unique? They say they're the only square knish manufacturer in the world. Andrew Gabay, Vice President and CEO of Gabila's Knishes is following in his family's footsteps.

This 20,000-square-foot factory is open six days a week and they employ 50 people. You may remember the knish catastrophe: a fire at the factory in 2013 that put a pause to production and created a worldwide shortage for five months.

The company has grown in popularity with annual sales surpassing $10 million. They manufacture over 50,000 of their signature snacks every day.

How much do they cost? They start at $1 depending on the size and where you buy them. These famous fried treats are sold supermarkets throughout the country as well as in Israel. Their goal: introducing the knish to the younger generations by selling to camps and schools.