FRESH PASTA - PICK UP ONLY

Welcome to our Website. This store is only for making orders. Products will be available at the farmstand for pick up.
Our farmstand is located at 2674 Jersey street, Panton, Vermont 05491
In addition to pasta, you will find pork, lamb, chicken, cheeses, chocolate and traditional imported Italian products.
The farmstand is open every day 8am to 8pm.

Pasta orders received by noon on tuesday will be available
for pick up wednesday through Sunday

Fresh Pasta - tagliatelle

$5.00

Using eggs from our hens and Kings Arthur's Flour we make fresh tagliatelle, medium size flat strips of pasta. They are perfect for creamy sauce or for meat based sauce.

Link to our recipe for meat sauce (you can use ground pork, beef or lamb. Pork and lamb available at the farmstand.


Pasta is for pick up only.


Place an order before Tuesday at noon for a Wednesday - Sunday pick up.

Orders received after Tuesday at noon will be available the following week


PICK LOCATION: farmstand at 2674 Jersey street, Panton, Vermont

PICK UP TIME: 8am to 8pm Wednesday through Sunday


INGREDIENTS: Flour and Eggs




Cooking time: 4 to 5 minutes

Cooking instructions: Fill 3/4 of a large pot with water (lots of water), add salt and place on the stove on high. Once the water reaches a gentle rolling boil dump in the tagliatelle. After 4 minutes taste the pasta and if al dente drain it. After you drain the pasta YOU MUST ADD THE SAUCE immediately. Please do not leave the pasta outside the water without adding some sort of sauce (or even just add some olive oil), otherwise it turns into glue. If you leave pasta in the water for too long it become mushy. Do not rinse the pasta after cooking it. Pasta is best when consumed hot.
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Fresh Pasta - Ravioli

$7.00

Fresh ravioli made with free range eggs from our ducks and chickens. Our ravioli are filled with ricotta cheese and vegetables. Every week we change vegetable based on what is in season and available at the farm or locally. Reserve them online and pick up at the farmstand.


Ravioli available for PICK UP ONLY

PICK UP LOCATION: 2674 Jersey street, Panton, Vermont

PICK UP TIME: 8am to 8pm Wednesday through Sunday

Orders placed after noon on Tuesdays will be available the following week.


Consume or freeze by Sunday.


INGREDIENTS: flour, ricotta, eggs, vegetables, salt.


COOKING TIME: 4 to 7 minutes (taste one after 4 minutes to see if ready)

COOKING INSTRUCTIONS: Fill 3/4 of a LARGE pot with water (lots of water) and place on the stove on high. Once the water reaches a gentle rolling boil add salt (a handful, the water needs to taste like the sea). Dump in the pasta, If some of the ravioli are stuck just dump them in as they are - if you try to detach them they will break. Stir gently once and leave the pot uncovered. If the water starts boiling over, gently blow on top of the foam and lower the temperature. After the suggested cooking time taste one, and, if ready, drain. It is best if you use a slotted spoon to remove from water instead of dumping the ravioli in a colander. After you drain the pasta YOU MUST ADD THE SAUCE immediately. Please do not leave the pasta outside the water without adding some sort of sauce (or even just add some olive oil), otherwise it turns into glue. Pasta is best when consumed hot.
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OUR SALAME - shipped all over the US

We opened our own USDA inspected meat processing facility, went back to Italy to learn butchering and curing, trained 2 US butchers, stated raising pigs (at first3 per yeat in our backyard, now 180 pigs on 60 acrs). We jumped to incredible loops with the USDA and spent an insane amount of time writing grants. All of this so that we could make salame that tasted like what we were used to when growing up. To some people this may sound a bit excessive... but people passionate about food know exactly what i am talking about. And hey, it looks like people like it, not just us - we won the 2022 Good Food Award.

Since we ship our salame everywhere in the US we use a different platform to sell it. Follow the link below and you can learn more about our processing facility (Monti Verdi Salami)