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Egg Bucatini
Literally meaning “hollow” in Italian, this unique long noodle has the perfect texture -
Egg Campanelli
Literally meaning “little bell” in Italian, this pasta has the perfect nooks and crannys to capture every bit of sauce. -
Four Cheese Tortelloni (Egg Pasta)
The larger filled cousin to Venus’s smaller tortellini or “belly button.” Classically served “in brodo.” -
Pumpkin Tortelloni (Egg Pasta)
The larger filled cousin to Venus’s smaller tortellini or “belly button.” Classically served “in brodo.” -
Smoked Mozzerella Tortelloni (Parsley Pasta)
The larger filled cousin to Venus’s smaller tortellini or “belly button.” Classically served “in brodo.” -
Gorgonzola Tortelloni (Red Pepper Pasta)
The larger filled cousin to Venus’s smaller tortellini or “belly button.” Classically served “in brodo.” -
Four Cheese Ravioli (Egg Pasta)
What better way to capture fresh farm flavors than between two fresh sheets of fine pasta. -
Sweet Potato Ravioli (Egg Pasta)
What better way to capture fresh farm flavors than between two fresh sheets of fine pasta. -
Spinach & Ricotta Ravioli (Whole Wheat Black Pepper Pasta)
What better way to capture fresh farm flavors than between two fresh sheets of fine pasta. -
Asparagus & Asiago Ravioli (Lemon Spinach Pasta)
What better way to capture fresh farm flavors than between two fresh sheets of fine pasta. -
Portabella & Parmesan Ravioli (Egg Pasta)
What better way to capture fresh farm flavors than between two fresh sheets of fine pasta. -
Pumpkin Ravioli (Egg Pasta)
What better way to capture fresh farm flavors than between two fresh sheets of fine pasta.