pappardelle's pasta

spring blossom sea shell blend - 16 oz.

regions of the world - pasta of the month club

green chile alfredo sauce - 11 oz.

gluten-free vegan sweet potato gnocchi - 14 oz.

traditional basil pesto - 7 oz.

plain large trumpet - 16 oz.

artichoke lemon tagliatelle - 16 oz.

traditional potato & cheese pierogi in sour cream dough - 10 pc, 11.5 oz

modena barrel-aged balsamic - 250ml

plant-based black bean ravioli in cilantro dough - 12 pc, about 12 oz

plain spaghetti - 16 oz.

roasted garlic avocado oil - 100ml

california meyer lemon olive oil - 100ml

yellow curry angel hair - 16 oz.

citrus thyme wheel slice - 16 oz.