Handmade. Ingredient-driven. Absolutely delicious.
At Greenbrier Maccheroni Co., we make all’uovo pasta the old-school way—by hand, using just three simple ingredients: farm-fresh eggs, locally milled flour, and pure spring water. No modern machinery, no shortcuts, just real food made with care.
Our eggs come from happy, well-fed hens. Our flour is sourced from mills right here in Appalachia. Our water flows from the pristine springs of Greenbrier County. The result? Pasta with incredible flavor, silky texture, and a richness you won’t find anywhere else.
We honor Italian pasta-making traditions while embracing the ingredients of our home. The best part? You get to taste the difference.
Available for retail, wholesale, and food service. Whether you’re cooking for yourself, stocking your shelves, or crafting restaurant-quality dishes, we’ve got you covered.
Pasta, the Way It Should Be
Duck Egg Papperdelle (Fresh)
00 Flour, Farm Fresh Duck Egg, Appalachian Spring Water
Retail and Wholesale —
Fresh and dried pastas and noodles are available for delivery.
Bigoli All’Uovo
Farm Fresh Egg, Finely Milled Local Flour
Straight Facts & Honest Opinions
Fact: Happy chickens lay better-tasting eggs. That’s why we gather eggs from Black Star and Gold Laced Wyandotte hens with care, letting them roam and forage naturally.
Fact: Appalachia is home to world-class flour and some of the purest spring water you’ll find. We source our flour locally from nearby mills and use pristine Greenbrier County spring water in every batch.
Fact: Our pasta has just three ingredients—farm-fresh eggs, locally milled flour, and spring water. No additives, no preservatives, just real food.
Opinion: Our all’uovo pasta will knock your socks off. But don’t take our word for it—taste it for yourself.
Thomas Jefferson Would Approve
Think pasta in West Virginia is random? Think again.
Thomas Jefferson—the guy who introduced pasta to America—was a Virginian (and back in his day, so was West Virginia). He was so hooked on pasta that he didn’t just eat it—he designed his own pasta extruder. And guess what? It was a hand-cranked machine, just like the ones we use today.
Now, here’s where it gets even better: Jefferson sourced his flour locally, and in his time, Greenbrier County was part of Virginia, known for its top-quality grains. It’s entirely possible that the same Appalachian soil we use today provided the flour for America’s first homemade pasta.
And pasta wasn’t just a passing trend for Jefferson—it caught on at Monticello, too, just a day trip away from where we make our pasta today. So, in a way, we’re not just making pasta in West Virginia. We’re carrying on a tradition started by the man who brought pasta to America in the first place.
Would Jefferson have loved our all’uovo pasta? Probably. But one thing’s for sure—pasta and West Virginia go way back.
