Spaghetti
5 sizes, $7 to $150.
Long, round strands with a tender bite and just enough surface texture to hold sauce.
Semolina flour and water. Nothing else.
Learn more about spaghettiOur Pasta
Ten Shapes, One Old-World Recipe.
We make 10 traditional pasta shapes. Each one has its own personality and its own best uses, but every one of them starts from the same simple recipe. High-quality semolina flour, water, and time, with spinach or carrot worked into the coloured doughs and ricotta in the gnocchi. All of it is egg-free, everything but the gnocchi is vegan, and none of it has artificial preservatives, additives, or shortcuts.
- Handcrafted locally in Latrobe
- Simple ingredients, flour and water
- No eggs, in any shape
- No preservatives
- Extruded through traditional bronze dies
- Ready to cook in about 3 minutes
Sizes and prices
Every shape comes in the same five packages, at the same price. Pick the size, not the shape.
| Weight | Portions | Price | Good for |
|---|---|---|---|
| 250 g / 8.8 oz | 2 | $7 | A dinner for two, or a side dish for four. |
| 600 g / 1.3 lb | 4 to 6 | $20 | A family dinner with enough left for lunch. |
| 1.3 kg / 3 lb | 10 to 13 | $40 | Sunday dinner, or a small gathering. |
| 2.2 kg / 5 lb | 15 to 22 | $70 | Parties, showers, and church suppers. |
| 4.5 kg / 10 lb | 30 to 45 | $150 | Catering, big holidays, and restaurant service. |
Custom and wholesale
1 portion = 100 g = $3.50
Need a size that is not on the list, a shape we do not stock, or a standing order for a kitchen? Custom and wholesale orders are priced by the portion instead of by the package. Talk to us about wholesale.
The semolina shapes
Flour and water, the way it has always been done.
Campanelle
5 sizes, $7 to $150.
Ruffled bells with deep pockets, built for cream sauces and baked dishes.
Semolina flour and water. Nothing else.
Learn more about campanelle
Rigatoni
5 sizes, $7 to $150.
Big ridged tubes that grab heavy sauce and fill up in the middle.
Semolina flour and water. Nothing else.
Learn more about rigatoni
Gnocchi
5 sizes, $7 to $150.
Short ridged shells with a hollow back. Chewier and sturdier than a potato dumpling.
Semolina flour, water, and ricotta cheese. Contains milk.
Learn more about gnocchiThe spinach shapes
The same shapes, with spinach worked into the dough.
The spinach goes into the dough, so the colour is the vegetable and not a dye. It tastes mild, closer to fresh pasta than to a bowl of greens.
SpinachSpinach SpaghettiPhotography coming
Spinach Spaghetti
5 sizes, $7 to $150.
The same long strands, with spinach worked into the dough.
Semolina flour, water, and spinach.
Learn more about spinach spaghettiSpinachSpinach CampanellePhotography coming
Spinach Campanelle
5 sizes, $7 to $150.
Ruffled bells in spinach dough. The prettiest thing we make.
Semolina flour, water, and spinach.
Learn more about spinach campanelleSpinachSpinach RigatoniPhotography coming
Spinach Rigatoni
5 sizes, $7 to $150.
Sturdy ridged tubes in spinach dough. Built for a bake.
Semolina flour, water, and spinach.
Learn more about spinach rigatoni
Spinach Gnocchi
5 sizes, $7 to $150.
Semolina gnocchi with spinach in the dough. Still not a potato dumpling.
Semolina flour, water, spinach, and ricotta cheese. Contains milk.
Learn more about spinach gnocchiThe carrot shapes
Warm orange, with a faint sweetness underneath.
Carrot in the dough gives it the colour and a faint sweetness underneath. It is a good one for getting a vegetable past a picky eater.
CarrotCarrot SpaghettiPhotography coming
Carrot Spaghetti
5 sizes, $7 to $150.
Long strands in carrot dough, with a quiet sweetness underneath.
Semolina flour, water, and carrot.
Learn more about carrot spaghetti
Carrot Rigatoni
5 sizes, $7 to $150.
Ridged tubes in carrot dough. Sturdy, sweet-edged, and hard to miss on a plate.
Semolina flour, water, and carrot.
Learn more about carrot rigatoniComing soon
A gluten-free line is in the works, along with these shapes. None of them are for sale yet. Call if you want to be told when one lands.
- Lasagna
- Ravioli
- Cavatelli
- Orecchiette
- Gemelli
- Casarecce
- Anellini
- Busiate
- Ditalini
- Linguine
What Makes Our Pasta Different
Shaped Through Traditional Bronze Dies
We shape every batch through traditional bronze dies, the same molds old-world pasta makers have used for generations. Bronze leaves the pasta with a naturally rough, porous surface, so the sauce clings instead of sliding off and the flavor comes through richer in every bite. Most factory pasta is pushed through slick Teflon dies that leave the surface glassy and smooth. Ours is not.
Made to Order, in Small Batches
Big pasta factories make pasta by the ton. We make it by the tray, to order. Every batch gets attention from start to finish. That means we catch the small things, like a dough that needs a little more rest or a shape that did not extrude cleanly. The pasta you bring home is the pasta we would serve at our own table.
Egg-Free, Every Shape
A lot of the fresh pasta you see today is enriched with eggs, which is a respectable tradition in some regions of Italy. But traditional Southern Italian dry-style pasta is made with just durum wheat semolina and water. That is the kind we make, and the spinach and carrot doughs add nothing but the vegetable. Every shape we sell is vegan except the two gnocchi, which have ricotta cheese in the dough. It is a real difference for people with egg allergies, for kitchens that keep kosher, and for anyone who wants a lighter, cleaner pasta that lets the sauce be the star.
Simple, Honest Ingredients
You can read our ingredient list in one breath. Semolina flour and water, plus spinach or carrot in the coloured doughs and ricotta in the gnocchi. That is the whole list. No preservatives, no stabilizers, no colorings, no additives with names that take up half the package.
Ready in About Three Minutes
Fresh pasta cooks fast, and every shape we make is done in about three minutes. It is the quickest real dinner in the house, which is the part people are most surprised by.
Made Locally in Western Pennsylvania
Every package is made right here in Latrobe. When you buy Nonna Campi, you are buying pasta made in your neighborhood, by people who live in your neighborhood, sold to other people in your neighborhood. The money stays here. The food stays fresh. Everybody wins.
How to Cook Fresh Pasta
Fresh pasta is not the same as dry pasta from a box, and it does not behave the same way. Here is what you need to know to get it right every single time.
Use plenty of water.
A big pot, well salted. The water should taste like the sea before you add the pasta. This is the only chance you have to season the pasta itself.
Wait for a real rolling boil.
Drop the pasta in only after the water is at a hard boil, then give it a stir right away so nothing sticks to the bottom.
Watch the clock.
Fresh pasta cooks fast, and every shape is done in about three minutes. Start tasting early. You want the pasta just past the point of chewy in the middle.
Save the pasta water.
Before you drain, scoop out a cup of the cloudy cooking water. It is full of starch and will finish a sauce beautifully.
Sauce in the pan, not on the plate.
Drain the pasta about a minute before you think it is done and finish cooking it in your sauce with a splash of that reserved pasta water. This is the trick restaurants use that home cooks often miss.
Get it to the table.
Fresh pasta will not wait around for you. Serve it the moment it is ready.
Storage and Freshness
Our pasta is genuinely fresh, which means it needs to be treated like fresh food, not pantry food.
Refrigerate it right away.
Keep it in the coldest part of your fridge.
Use it by the date on the package.
We keep our shelf lives honest. No chemical tricks to make pasta last longer than it should.
Freeze what you cannot use in time.
Drop the unopened package into the freezer. When you are ready to cook, drop it straight into boiling water from frozen, no thawing needed. Add a minute or two to your cook time and treat it the same way you would treat fresh.
Egg-Free
No eggs in any shape. Vegan, apart from the gnocchi.
About 3 Minutes
From the boil to the plate.
Keep Refrigerated
Fresh food. Store cold.
Made in Latrobe
By hand, to order, in small batches.
Ready to order?
Give us a call or send an email. A real person will get back to you.
