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 Semolina, 00 or King Arthur flour. Gluten-free pasta is made with brown or white rice, Xanthan gum, Tapioca starch and our own chicken eggs. 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



Cooking and storage

Fresh Pasta must be refrigerated and should be used within 3 days or frozen to keep longer. 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.

All dried pastas take 10-12 minutes to cook.  

Fresh pasta:  1.5-2 minutes. 

Extruded Pasta

Garlic and Basil Fettuccini

The Maple Store in Chester, VT

Soup Stars