Nonna Campi Artisan Fresh Pasta Call

Our Pasta

Three Shapes, One Old-World Recipe.

We currently make three traditional Italian pasta shapes. Each one has its own personality and its own best uses, but every single shape is made from the same simple recipe. High-quality semolina flour, water, and time. All of our pasta is egg-free and contains no artificial preservatives, no additives, and no shortcuts.

Call to order. 724-541-6044

Small

250g, $6

Enough for a meal for two or a side dish for four.

Large

500g, $10

Sized for family dinners, parties, and Sunday gatherings.

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 Traditional Semolina

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. It is a real difference for people who have egg allergies or sensitivities, for kitchens that keep kosher, and for anyone who simply 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. That is the whole list. No preservatives, no stabilizers, no colorings, no additives with names that take up half the package.

Made Locally in Western Pennsylvania

Every package is made right here in Western Pennsylvania. 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. Most shapes are done in three to five 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

Traditional semolina pasta.

Keep Refrigerated

Fresh food. Store cold.

Made with Tradition

Quality ingredients only.

Ready to order?

Give us a call or send an email. A real person will get back to you.

724-541-6044 nonnacampipasta@gmail.com