VIRGINIA WHEAT CAMPANELLE PASTA

Pasta Made With Virginia Grown Wheat

Made with a mix of Semolina Flour and Virginia-Grown Wheat Flour, this whole wheat pasta is a lighter alternative to traditional whole wheat pastas. Balanced and delicately flavored, this pasta is perfect in just about anything, but our go-to move is mixing it with some delicious pesto. Awarded runner-up for the food category in the 2019 Garden & Gun Made in the South Awards

Vegan | 12 oz. Bag

About:

Scratch Pasta was begun by Chef Stephanie Fees in Lynchburg, Virginia. After years of working as a professional chef in New York City and The Greenbrier in West Virginia, she settled back in her hometown to run the kitchen at West Manor Estate, a local wedding venue. While at West Manor, Stephanie had the opportunity to attend 'pasta school,' in Chiavari, Italy, studying the many and varied authentic pastas and sauces of Italy, and was inspired to start a pasta shop in Lynchburg to bring fresh, homemade pastas to her hometown.

Scratch Pasta uses the simplest ingredients possible to create high-quality, artisan pasta. We extrude our pastas using solid brass dies, and dry it at low temperatures for at least two days to preserve the natural color and flavor of our ingredients. Most pastas are vegan, with simply semolina flour and filtered water as the main ingredients. We use locally sourced vegetables and flavorings whenever possible to create unique and unusual pasta flavors.