Our Process

Our home kitchen is thoroughly cleaned in accordance with local regulations.

All pastas are made with locally sourced eggs and fresh ingredients. Regular Pasta is made with King Arthur flour. Gluten-free pasta is made with King Arthur or Bob's Red Mill gluten-free flours. Our flours and tools are kept separate to avoid cross contamination.

After your order is placed the ingredients are mixed and formed into a ball to rest for 30 minutes. The dough is then formed into its final shape. Dried pasta is dried for 2-3 days.

Each order is weighed to be a minimum of 240 grams for a 4 person serving and then packaged.

Our flavors


  • Lemon Pepper Fusilli

  • Garlic and Basil Fusilli

  • Red Roasted Pepper Fusilli

  • Spinach Fusilli

  • Plain Fusilli


  • Lemon Pepper Fettuccine

  • Garlic and Basil Fusilli

  • Red Roasted Pepper Penne

  • Spinach Fusilli

  • Wheat Penne

  • Egg Noodle (dried only)

  • Plain Macaroni

Cooking and storage

Fresh Pasta must be refrigerated and should be used within 3 days. Dried Pasta should be stored in a dry area and used within one week. Freeze if storing longer. All pasta can be frozen up to 3 months.

Cook your pasta in a large pot of salted water. The bigger the pot, the better, as the starch rises during cooking. Rinse cooked pasta in cold water and return to the stove to add sauce.

Dried Gluten-free pasta: 1.5-2 minutes to al dente.

Dried regular pasta: 6-8 minutes, depending on preference.

Fresh pasta: 1.5-2 minutes.