This beautiful green pasta dough is made with basil and spinach for extra flavor.

Pastas made with basil dough are great with cream sauces like alfredo, or pesto for an extra basil-y experience! We also highly recommend trying any pasta with just a simple butter and cheese combo, to truly experience the flavor of the pasta itself.

This spunky pink dough is made with pureed beets, giving it a special sweet and earthy flavor.

Pastas made with beet dough are the best with a cream sauce, or just butter and parmesan cheese! Simplicity suits this pasta best!

This soft and supple dough is made with duck eggs for an extra rich experience.

Pastas made with duck egg dough are technically unflavored, so the world is your oyster! Cream sauce, red sauce, spicy sauce, pesto sauce; whatever you want will go great with this pasta.

This is our most basic pasta dough. Made with eggs from our Ladies, its a beautiful simple dough.

As this dough has no extra flavor added to it, it is good with any sauce you want! Try out new flavors and combinations!

Made with heartier herbs like rosemary, sage, and thyme, this dough bursts with flavor!

Pastas made with this dough are generally heartier and already highly flavored. Pairing them with a light tomato sauce or along with sautéed seasonal vegetables is a great way to let their flavor shine!

This pasta dough is made with lemon juice and zest, for a fresh and zingy citrus flavor.

Pastas made with this dough are incredibly versatile. They go well with lighter sauces, like pesto or a light tomato. They are also the perfect way to spice up your pasta primavera!

This pasta dough is made with mushroom powder we make ourselves! It has a lovely earthy mushroom flavor.

Pastas made with this dough love simplicity. We highly recommend enjoying these pastas with brown butter and parmesan cheese,

Made with crushed peppercorns, this pasta dough is peppery, herbaceous, and very slightly spicy.

Pastas made with this dough go well with dairy. Pair with an alfredo or a garlic cream sauce to compliment the peppery flavor of the pasta!

With roasted squash puree added to the dough, this patsa dough is a beautiful ode to the fall season!

This pasta is very versatile, lending well to light sauces. We recommend a brown butter sauce, or a light tomato!

Pasta made with roasted red bell peppers is smoky and bold. Red bell peppers are roasted on high heat over the barbeque, then pureed for a nice bright flavor!

These pastas pair well with other veggies! Sauteed or roasted, this will lend well to spice, and other bold flavors!

This aromatic pasta dough is made with roasted garlic puree. The garlic is slow roasted in olive oil for a lovely soft dough.

Pastas made with this dough are already highly flavored. We recommend trying this one with a simple butter and parmesan sauce, but a light cream sauce would also be lovely!

This soft, supple pasta dough is made with roasted leeks, olive oil, semolina, and 00 flour.

Leek pastas are wonderful for soup or cream sauces! Add to pasta e fagiole, or pair with a nice alfredo to bring out the roasted flavor!

Pasta made with saffron is aromatic and complex, and the threads of saffron incorporated into the dough make for lovely colors.

Saffron pastas pair well with spiced butters, brown butter, or light tomato sauces. We highly recommend trying this one with just butter and parmesan to get the full saffron experience!

This dough is made with purely semolina flour for a dense textural pasta.

Pastas made with all semolina dough are a blank slate, perfect for robust tomato sauces, meat sauces, wine sauces, or spicy sauces.

This lovely green pasta is made with spinach puree for a nice light flavor.

Spinach pastas go wonderful with light tomato sauces or pesto. We also recommend an alfredo for a creamy experience!