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This is the spaghetti we all know and love - only now so much better! Organic Semolina flour and local eggs. The texure is firm and the flavor is delicate and a real treat.


Organic Semolina, Pasteurized Eggs, Sea Salt

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Out of Stock
12-14 oz / 4-5 serv.
Hollis, NH

Dave and his wife Michelle founded Valicenti Organico to grow their own ingredients and produce delicious, fresh, gourmet pastas and sauces in the same place Dave’s family has lived for more than 35 years.

Dave and Michelle strive to use only their own or locally grown ingredients sourced from trusted, conscientious farmers like Lull Farm, Kimball Fruit Farm and Brookford Farm. They are committed to growing organically and sourcing within their community for the freshest, healthiest and most delicious ingredients season after season.

We have been looking for a pasta maker who's product quality and flavor is up to the standards we have set, and from the first taste we knew Dave and Michelle were the real thing.


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Take the pasta from the container and gently 'fluff' it with your fingers before adding it to the boiling water. This keeps the noodles from sticking together.

Cook in boiling water for 2-4 minutes- until just tender and still al dente. Pour into colander immediately. Drizzle with olive oil and seasonings or sauce- enjoy!

This pasta is so good you will probably want to try it with just burnt butter and parmesean cheese the first time. Then have fun adding other flavors or ingredients - sausage, sauted vegetables, tempeh, meats...


Keep Refrigerated - this is made fresh each week and will last 12 days in the fridge. It can be frozen for longer periods of keeping.