The second you step inside the Pasta Supply Co. on Clement Street in San Francisco, your eyes are drawn to the expansive refrigerator case displaying all manner of pasta sauces and fresh pastas in every shape imaginable.

Now, this is where I would normally show you a photo or two of that mouthwatering display. However, when your husband neglects to feed the meter with enough coins and parks four blocks from the shop while a meter maid is seen circling about, you simply don’t have time for that. So, j ust take my word: Anyone who loves pasta will feel like they’re in Wonderland here.

The Pasta Supply Co. is the brainchild of Anthony Strong, who’s been a chef at the forefront. When the pandemic hit, he was one of the first to convert his then-Prairie restaurant into a veritable grocery store to supply shelter-in-place folks with gourmet products to enjoy at home, and even toilet paper when that basic was in short supply.

With restaurants still facing challenges because of higher prices for ingredients, plus the difficulties in hiring staff, Strong made the genius move to open a place that’s half dine-in restaurant and half retail shop. While the dine-in portion is open only for dinner, the retail shop is open 10 a.m. to 9 p.m. daily, providing for sales opportunities for far more hours.

It’s proved such a successful formula that Strong soon will be opening a second San Francisco location in the Mission district.

On any given day, you’ll find more than 30 types of pasta, $10 to $16.50 for 12 ounces, depending upon if they’re filled or not; and more than 20 sauces at $12 to $20 for a 10-ounce tub.

Staff members are only more than happy to suggest the perfect sauce for each pasta, too, with each container of sauce designed to be just enough for each container of pasta. I went with the veal triangoli, cute little triangles of pasta filled with veal, ricotta and herbs; and the chicken porcini raviolini, bite-sized versions filled with ground chicken, porcinis, ricotta, a touch of soy sauce, and herbs.

To go with, the salesperson suggested the classic tomato sauce for the former, and the mushroom sugo for the latter.

Once home, both pastas cooked in about 4 minutes in boiling water, then another 2 minutes in the warmed sauce. Voila — a gourmet dinner on the table in a flash.

The pastas are supple with a nice tender yet toothsome chew. With garlic and a touch of chili flakes, the tomato sauce had sweetness and tang, a perfect complement to the gentle meaty sweetness of the veal-filled pasta.

The mushroom sugo is loaded with big pieces of mushrooms that heightened the earthy taste of the porcini in the plump little raviolinis. Each container of pasta is designed to serve 2 generously. With this particular pasta, though, we had enough leftover for one lunch afterward.

For about $61 including a tip, that amounted to about $12 per serving for some exquisite pasta — a good deal in my book.

Make it a day by bringing a cooler to tote the pastas and sauces home for dinner, while you pick up stellar croissants at Arsicault two blocks away and have a fabulous lunch of Vietnamese specialties at Lily on Clement across the street.

Talk about a win-win-win.

Just don’t forget to feed the meter plentifully.

More: Lunch at Lily on Clement

And: A Visit to Arsicault