Our products are made with the finest all-natural ingredients, an appreciation for Old World culinary traditions, and most importantly, a love for food. From our traditional Egg Fettuccine to our Pumpkin Tortelloni, to our award winning fresh Gluten-Free pasta, we hold quality and flavor to the highest regard in every batch. We use artisan pasta making techniques that include making pasta in small batches on Italian machines, using a hand rolled process, and extruding pasta though brass dies. These methods produce pasta with a true “al dente” texture.

Today our fresh pasta is sold to grocery stores and restaurants across the nation.

We stick by the motto “Farm to Fork with a Conscience”. Our traditional noodles are made with carefully sourced eggs from Iowa and semolina from the best mill in North Dakota. The Ravioli and Tortelloni are filled with quality Wisconsin made cheese and Wisconsin grown vegetables. And our fresh, Certified Gluten-Free pasta begins with the very best California brown rice. These ingredients make the freshest, all natural pasta.

I hope you get the opportunity to try our pasta and……….fall in love.

Sincerely,
Peter Robertson,
Founder and Master Pasta Maker