Fresh Pasta made Weekly!
$4.00 – $12.00
Fresh pasta only needs to cook for 2-4 minutes, making it a fast and easy gourmet meal! We have many shapes shapes to choose from. Reach out to us if you do not see what you want here.
Description
We make fresh, bronze die cut pasta on Monday & Wednesday based on orders. We use local eggs in all of our pasta. We make our own, organic vegetable dyes for the colored pasta. Certain pastas use local flour from Maine Grains: Whole Wheat (Durum), Buckwheat (without gluten), Spelt (low in gluten), and Rye.
Online Orders: Place your online order by Sunday for fresh pasta to be added to your online order.
**Custom orders are welcome in 5# batches (or more) with price breaks, by contacting Kelly in Sales.
Stop In: We always have fresh pasta available in our retail fridge and freezer at our downtown Skowhegan production kitchen. Ring the black doorbell when you arrive Mon-Fri 12pm-5pm. (appointments preferred but not required)
COOKING: Fresh pasta only needs to cook for 2 minutes, making it a fast and easy gourmet meal option!
STORAGE: Keep fresh pasta in the refrigerator. Freeze fresh pasta if not eaten within 9 days from the day it was made. When you are ready, cook the pasta from frozen (do not thaw) and add 2-3 minutes to cook time.
Any questions or concerns, please call or text Kelly at 207-431-1693
Additional information
| Weight | .227 kg |
|---|---|
| Type of Pasta | Plain Canestri: 8oz, Plain Pappardelle: 8oz, Spelt Linguine (low gluten): 8oz, Buckwheat Fusilli (without gluten): 8oz, Beet Trottole: 8oz, Spinach Tagliatelle: 8oz, Spicy Squash Mafaldine: 8oz, Four for $12: 2 lbs. Total |
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