At Pasta Press all our pasta is produced on a bronze die. In Italy, this is considered “infinitely superior” because the pasta has a rougher surface to which sauces better adhere. We are pleased to be offering the freshest, even “super-fresh pasta” here at Pasta Press. Taste the difference.
We currently offer 7 different cuts of pasta. For our repeat bulk order customers, we are open to custom pasta shape requests. Please ask us for more details if there is a shape you are interested in but do not see below. Follow this link for pricing and information about bulk orders.
family of cutters long and ribbon-like shape
PAPPARDELLE
DESCRIPTION
12 mm wide long noodle. Ribbon pasta. Made in-house with flour imported from Italy. SOLD BY THE POUND. 1 pound feeds 4-5 people.
Origins: Northern Italy
PAIRS WELL WITH
Pappardelle are long, flat, and broad ribbons of pasta, that originate in Toscana, a region known for rich, intense – and generally meaty – sauces. The large surface area and rough texture of the pasta make pappardelle the perfect accompaniment to more robust sauces and ragus.
INGREDIENTS
Semola (imported from Italy) and water. Vegan. OR Semola (imported from Italy), 00 Flour, water, eggs, and salt. Gluten-sensitive “friendly”: high in gluten, but made from Italian flour where regulations are highest. those who can eat pasta in Europe will have the same results will this pasta. (Bulk orders may be made with or without eggs upon request.)
Cooking Instructions
Over salt water to taste like the sea. Cooks in 2-3 minutes – start timer when water resumes boiling. Do not overcook.
CARE
This “super fresh” pasta, as coined in Italy, keeps in the fridge for up to 6 days, ideally 2-3. Freezes well. If frozen, thaw before boiling.
Why we love it
This pasta creates a dense noodle experience that doesn’t hide behind hearty sauces giving you the best of both worlds: a balance between wide pasta and hearty sauces.
family of cutters long and ribbon-like shape
Tagliatelle
DESCRIPTION
6 mm. Ribbon pasta. Made in-house with flour imported from Italy. SOLD BY THE POUND. 1 pound feeds 4-5 people.
Origins: Emilia-Romagna, Italia.
PAIRS WELL WITH
Tagliatelle are long, flat ribbons of pasta, that originate in Emilia-Romagna – the region of Ragú Bolognese. It is the pride of the region. The surface area and rough texture allow it to accompany hearty ragús as well as heavy cream sauces.
INGREDIENTS
Semola (imported from Italy) and water. Vegan. OR Semola (imported from Italy), 00 Flour, water, eggs, and salt. Gluten-sensitive “friendly”: high in gluten, but made from Italian flour where regulations are highest. those who can eat pasta in Europe will have the same results will this pasta. (Bulk orders may be made with or without eggs upon request.)
Cooking Instructions
Over salt water to taste like the sea. Cooks in 2-3 minutes – start timer when water resumes boiling. Do not overcook.
CARE
This “super fresh” pasta, as coined in Italy, keeps in the fridge for up to 6 days, ideally 2-3. Freezes well. If frozen, thaw before boiling.
Why we love it
Tagliatelle are versatile: they can combine with hearty ragús as well as lighter cream sauces. They won’t overpower but they also won’t get lost. Very popular.
family of cutters long and ribbon-like shape
FEttucCinE
DESCRIPTION
4 mm. Ribbon pasta. Made in-house with flour imported from Italy. SOLD BY THE POUND. 1 pound feeds 4-5 people.
Origins: Roma, Italia.
PAIRS WELL WITH
Fettuccine are the southern equivalent to tagliatelle – they are interchangeable but fettuccine are thicker. These noodles may be served with ragús, cream sauces, butter and spices – which they can absorb a little but not too much to become claggy and clump together.
INGREDIENTS
Semola (imported from Italy) and water. Vegan. OR Semola (imported from Italy), 00 Flour, water, eggs, and salt. Gluten-sensitive “friendly”: high in gluten, but made from Italian flour where regulations are highest. those who can eat pasta in Europe will have the same results will this pasta. (Bulk orders may be made with or without eggs upon request.)
Cooking Instructions
Over salt water to taste like the sea. Cooks in 2-3 minutes – start timer when water resumes boiling. Do not overcook.
CARE
This “super fresh” pasta, as coined in Italy, keeps in the fridge for up to 6 days, ideally 2-3. Freezes well. If frozen, thaw before boiling.
Why we love it
Fettuccine like tagliatelle are versatile. Tagliatelle mean ribbons and comes in many sizes. This pasta is traditionally served as a Sunday night and Christmas Eve dinner in some villages, as well as special occasions including weddings.
family of cutters long and ribbon-like shape
TAGLIoLINI
DESCRIPTION
2 mm. Ribbon pasta. Made in-house with flour imported from Italy. SOLD BY THE POUND. 1 pound feeds 4-5 people.
Origins: Piedmonte, Italia.
PAIRS WELL WITH
Tagliolini are long, ribbons of pasta once reserved only for festival days. They are extremely thin and usually cooked with light sauces, in broths, roast drippings, with fish, milk, or sprinkled with grated truffles.
INGREDIENTS
Semola (imported from Italy) and water. Vegan. OR Semola (imported from Italy), 00 Flour, water, eggs, and salt. Gluten-sensitive “friendly”: high in gluten, but made from Italian flour where regulations are highest. those who can eat pasta in Europe will have the same results will this pasta. (Bulk orders may be made with or without eggs upon request.)
Cooking Instructions
Over salt water to taste like the sea. Cooks in 2 minutes – start timer when water resumes boiling. Do not overcook.
CARE
This “super fresh” pasta, as coined in Italy, keeps in the fridge for up to 6 days, ideally 2-3. Freezes well. If frozen, thaw before boiling.
Why we love it
Tagliolini when combined are dense and give dishes the presence of pasta without overpowering lighter sauces.
family of tube pastas
Mezze maniche
DESCRIPTION
30 mm in diameter. Tube pasta with ridges. Made in-house with flour imported from Italy. SOLD BY THE POUND. 1 pound feeds 4-5 people.
Origins: Northern, Italia.
PAIRS WELL WITH
Mezze Maniche meaning “half sleeves” gives a summery feel and be used with lighter sauces as simple as finishing oil and caprese toppings or as heavy as carbonara. Vegetables, seafood, and red sauce also pair well with mezze maniche.
INGREDIENTS
Semola (imported from Italy) and water. Vegan. OR Semola (imported from Italy), 00 Flour, water, eggs, and salt. Gluten-sensitive “friendly”: high in gluten, but made from Italian flour where regulations are highest. those who can eat pasta in Europe will have the same results will this pasta. (Bulk orders may be made with or without eggs upon request.)
Cooking Instructions
Over salt water to taste like the sea. Cooks in 2 minutes – start timer when water resumes boiling. Do not overcook.
CARE
This “super fresh” pasta, as coined in Italy, keeps in the fridge for up to 6 days, ideally 2-3. Freezes well. If frozen, thaw before boiling.
Why we love it
Those who prefer pasta to take center stage in their pasta dishes will love mezze maniche. These noodles do not hide behind any sauce. Mezze maniche are a mouthful of yum that are a delight to all pasta lovers.
family of Twisted pasta
casarecce
DESCRIPTION
4mm in width. A short, wide band, loosely twisted to resemble a scroll which in turn creates an elegant ‘S’ shape with narrow grooves down the middle of the pasta. This lightly twisted shape make it perfect for capturing sauces. Made in-house with flour imported from Italy. SOLD BY THE POUND. 1 pound feeds 4-5 people.
Origins: Sicilia, Italia.
PAIRS WELL WITH
Casarecce from the South of Italy pairs with luscious eggplant, juicy tomatoes, fragrant basil, spicy garlic and fresh fish, and traditional pesto. They are thick but not heavy. And they can be paired with thick, chunky sauces.
INGREDIENTS
Semola (imported from Italy) and water. Vegan. OR Semola (imported from Italy), 00 Flour, water, eggs, and salt. Gluten-sensitive “friendly”: high in gluten, but made from Italian flour where regulations are highest. those who can eat pasta in Europe will have the same results will this pasta. (Bulk orders may be made with or without eggs upon request.)
Cooking Instructions
Over salt water to taste like the sea. Cooks in 2 minutes – start timer when water resumes boiling. Do not overcook.
CARE
This “super fresh” pasta, as coined in Italy, keeps in the fridge for up to 6 days, ideally 2-3. Freezes well. If frozen, thaw before boiling.
Why we love it
This pasta although produced by a machine, gives the impression the name implies: homemade. It is filling without being heavy. It can be combined with almost any sauce and hits the spot.
family of cutter pastas
lasagna sheets
DESCRIPTION
9″ x 13″. Lasagne or lasagna is derived from the word “laganon”, which was the first form of pasta. Laganon was a reference to flat sheets of pasta dough cut into thin strips. Made in-house with flour imported from Italy. SOLD BY THE POUND. 1 pound makes a lasagna with 5 sheets.
Origins: Sicilia, Italia.
PAIRS WELL WITH
Lasagna pair well with ragú sauces, meats and vegetables or anything you can imagine to layer between sheets with cheese.
INGREDIENTS
Semola (imported from Italy) and water. Vegan. OR Semola (imported from Italy), 00 Flour, water, eggs, and salt. Gluten-sensitive “friendly”: high in gluten, but made from Italian flour where regulations are highest. those who can eat pasta in Europe will have the same results will this pasta. (Bulk orders may be made with or without eggs upon request.)
Cooking Instructions
Over salt water to taste like the sea. Blanche for 1 minute – start timer when water resumes boiling. Do not overcook.
CARE
This “super fresh” pasta, as coined in Italy, keeps in the fridge for up to 6 days, ideally 2-3. Freezes well. If frozen, thaw before boiling.
Why we love it
This simple pasta is the secret to amazing lasagnas. It blends with sauces and cheeses in way dried pastas cannot. It gives structure to the dish without weighing it down. If you haven’t tried lasagna with fresh pasta, you haven’t tried lasagna.
pasta to order
1911 11th St. Boulder CO
720.778.0532
info@pastapress.com