FAQ
Frequently Asked Questions
A few of the questions we hear most often. If yours is not here, send us a note. We answer every one.
- What is your pasta made from?
- Semolina flour and water. That is the entire ingredient list for the plain spaghetti, campanelle and rigatoni. The spinach and carrot shapes add spinach or carrot to the dough, and both gnocchi add ricotta cheese, which means they contain milk. No eggs, no preservatives, no additives, no fillers.
- How many shapes do you make?
- 10. Spaghetti, campanelle, rigatoni and gnocchi in plain semolina; spinach spaghetti, spinach campanelle, spinach rigatoni and spinach gnocchi; and carrot spaghetti and carrot rigatoni.
- Is your gnocchi the potato kind?
- No, and it is worth saying plainly because people expect the other thing. Ours is the semolina shape, with ricotta in the dough: a short ridged shell with a hollow back, closer to gnocchi sardi or malloreddus. It has a firmer, chewier bite than a potato dumpling and it holds up in a hot pan.
- What does the spinach or carrot actually taste like?
- Mild. The vegetable goes into the dough rather than on at the end, so it colours the pasta all the way through. The spinach reads as something green and grassy underneath the wheat, and the carrot as a faint sweetness. Neither one fights a sauce.
- What sizes do you sell, and what do they cost?
- Five packages, the same for every shape: 250 g (2 portions) at $7, 600 g (4 to 6 portions) at $20, 1.3 kg (10 to 13 portions) at $40, 2.2 kg (15 to 22 portions) at $70, and 4.5 kg (10 lb, 30 to 45 portions) at $150.
- Can I order a size that is not on the list?
- Yes. Custom and wholesale orders are priced by the portion instead of by the package: 1 portion is 100 g and costs $3.50. Call 724-541-6044 and tell us what you need.
- Is your pasta egg-free?
- Yes. All of our pasta is made in the traditional Southern Italian dry-style, built on semolina flour and water. There are no eggs in any shape we make, including the spinach and carrot ones.
- Is your pasta vegan?
- Every shape except the gnocchi. The plain doughs are semolina flour and water and the coloured ones add spinach or carrot, so those are naturally vegan, but the plain and spinach gnocchi both have ricotta cheese in the dough and contain milk.
- How long does fresh pasta last in the fridge?
- Refrigerated, our pasta will keep for the duration printed on the package, which is generally several days from the date of production. Always check the package date.
- Can I freeze fresh pasta?
- Absolutely. Drop the unopened package into the freezer and cook the pasta directly from frozen when you are ready. Just add a minute or two to your cook time.
- How is fresh pasta different from boxed dry pasta?
- Fresh pasta has more moisture, a softer texture, a much quicker cook time, and a richer, fresher flavor. Boxed dry pasta is built for long shelf life because the moisture has been removed during industrial drying. Our pasta is built for eating soon, not for sitting on a shelf.
- Do you make gluten-free pasta?
- Not yet. Everything we sell today is made from semolina wheat flour and contains gluten. A gluten-free line is in the works, and we are happy to let you know when it lands.
- Do you ship your pasta?
- For now, we are focused on serving Western Pennsylvania directly so our pasta arrives as fresh as possible. Reach out to us at nonnacampipasta@gmail.com and we will let you know what we can do.
- Where can I buy Nonna Campi pasta?
- Contact us directly at nonnacampipasta@gmail.com or 724-541-6044 for the most current information about pickup, local availability, and the markets and restaurants where we are featured.
- Can I order pasta for a party or a large family dinner?
- Yes, and we love doing this. Give us a call at 724-541-6044 with the date and the size of your crowd, and we will help you figure out the right amount.
- What is campanelle, and how is it different from other pasta shapes?
- Campanelle is a small, ruffled, cone-shaped pasta. The name translates to little bells in Italian. Its shape is built to capture sauce in every nook and ruffle, which makes it ideal for cream sauces, vodka sauce, chunky ragu, and baked pasta dishes.
- Are more shapes coming?
- Yes. Lasagna, ravioli, cavatelli, orecchiette, gemelli, casarecce, anellini, busiate, ditalini and linguine are all on the way, along with the gluten-free line. None of them are for sale yet.
- Do you offer wholesale pricing for restaurants?
- Yes. Call 724-541-6044 or email nonnacampipasta@gmail.com and we will set up a conversation.
- Where are you located?
- We are based in Westmoreland County, Pennsylvania, and we serve the greater Western Pennsylvania region.
