$7/week
For our CSA season we showcase the finest, small batch, locally crafted pasta from The Pasta Lab, based in Philadelphia.
The pasta share consists of a 12 oz bag of dried pasta every other week.
Varieties include: Rigatoni, Ditalini, Gnochetti Aardi, Conchiglie, Gemelli, Paccheri, & others.
All pasta varieties are egg free.
Pasta Shares
Spring pasta Share
$21
3 weeks
Every other week April - May
Summer pasta Share
$84
12 weeks
Every other week June - October
Fall pasta Share
$28
4 weeks
Every other week November - December
About the Producer
The Pasta Lab is a small pasta producer based in Philadelphia, PA. Born from a desire to share the flavor and variety of freshly-milled flour with their community, owners Gina & Chris make a rotating variety of pasta, all highlighting locally-grown grain and ingredients from the Mid-Atlantic region.
The Pasta Lab
“We discovered the unique flavor of freshly-milled, stone ground flour years ago after a persistent obsession with bread baking. At the time, we were sourcing as many varieties of wheat that we could get our hands on and milling this into flour on our small tabletop grain mill.
This flour eventually found its way into fresh pasta which is when we asked ourselves, “Why are the pasta-makers of the world voluntarily choosing to make their product with flavorless highly-refined wheat flour of unknown origin?” Well, we’re still searching for the answer.
“Wheat has terroir in much the same way that wine and coffee do. We started this project as a way to share the flavor and variety of local grain with our community while slowly strengthening our regional grain economy. By purchasing our product you are showing support for independent farmers, millers, & pasta makers.”
– Gina & Chris