Nonna's Noodles: Noodles

These fine strands of pasta are the most delicate pasta available. They are best served with a light sauce, such as butter and Parmigiano-Reggiano or pesto.

This is my most popular type of pasta. It is the most versatile size as it goes with light sauces, such as butter or olive oil, yet can also hold a heavier sauce such as alfredo and vegetarian or meat based red sauce. Available in Traditional Egg, Fresh Organic Spinach, Basil, Sage, Organic Tomato Paste, Lemon, White Whole Wheat, Herbes Des Provence, Spelt and Gluten Free.
(4oz bags)

This variety is hand-cut to create the delicate thinness of my pasta, yet it is wide enough to hold a heavier sauce (versus a variety such as Angel Hair). This is certainly not to say that you need to use a heavy sauce~ butter and Parmesan cheese is always a wonderful way to eat Nonna's Noodles. Available in Traditional Egg, Fresh Organic Spinach, Basil, Sage, Organic Tomato Paste, Lemon, White Whole Wheat, Herbes Des Provence, Spelt.
(4oz bags)

These are the widest noodles that I offer. I hand cut each noodle so that they are extremely thin, yet they are wide enough to hold a heavier sauce such as a cream or red meat sauce. They will still melt in your mouth, yet also bring the wonderful sauce of your favorite dish. Available in Traditional Egg.

These thin, delicate layers of pasta are the perfect way to layer your favorite dish. Available in 6oz. bags which will make a 9x3 inch pan of lasagna.
Available in Traditional Egg, Spinach and White Whole Wheat.
Remember, you can never have enough lasagna!

I flash boil fresh organic spinach, remove all the water so it is very concentrated and then incorporate it into the dough to give my pasta a vibrant green color perfectly paired with olive oil, butter or a rich cream sauce.
Available in Angel Hair, Linguine, Fettuccine, Pappardelle,available in 4oz. bags. Lasagna Squares available in 6oz. bags

I incorporate fresh lemon juice and zest into to my base of eggs and flour to create a refreshing pasta perfect for use in seafood dishes.

I add dried sage ( fresh during the summer months) to my noodles to give the subtle flavor of this loved herb to the delicate strands of my pasta. Just pour butter or browned butter with Parmigiano-Reggiano over these beautiful ribbons and enjoy! The earthy flavor also goes wonderfully with mushrooms!

This beautiful red pasta pairs best with pesto. The taste is simply wonderful and unique.

I use King Aurthur's Brand White Whole Wheat to make a lighter and more palatable whole wheat pasta. It is much lighter in flavor and texture then traditional whole wheat, yet has all the same nutritional value.

This blend of herbs pairs well with butter, Olive Oil and Parmesan cheese as well as with grilled chicken.

I use fresh Rosemary during the summer months to give this pasta a wonderful taste and aroma. This is one of my favorites!

Seasonal, please let me know if you would like this special order pasta.

I use dried sweet basil to crate a sweet flavor of this beloved herb. One of most popular flavors!

A nuttier, more substantial whole grain, Spelt is an easier type of wheat product (gluten) for the body to process.

I have developed a gluten free pasta! I am so excited to bring this product to market after many years of customers asking for it!

I use Bob's Red Mill gluten free flour, which is a combination of different bean flours, potato starch, etc., flax seed for taste and excellent nutrition, whole, local free-pasture eggs from Champoeg Farm just outside of Portland and xanthan gum.

They have a similar texture to my traditional noodles and I have received a great deal of positive feedback from customers who have tried and greatly enjoyed them!

For Pepper lovers! I use a course ground and fine ground black pepper as well as white pepper to give this noodle a depth and spice that is immensely flavorful!