FAQ – Greenbrier Maccheroni Co.

📌 General Questions

Q: What makes your pasta different from store-bought pasta?
A: Our all’uovo pasta is handmade using traditional methods—no modern machinery, no preservatives, just three simple ingredients: farm-fresh eggs, locally milled flour, and pure spring water. The result is a richer, silkier pasta with a deep flavor you won’t find in mass-produced options. If you haven’t had fresh pasta yet, the texture is otherworldly!

Q: Do you really make everything by hand?
A: Yes! Our pasta is either hand-rolled and cut or extruded using manually operated equipment—no electric machines. We take the time to do it right, just like it’s been done for centuries.

Q: Where do you source your ingredients?
A: We use farm-fresh eggs from our own Black Star and Gold Laced Wyandotte hens, flour from mills within 20 miles of our kitchen, and pure spring water from Greenbrier County. Every ingredient is chosen for quality and freshness.

📦 Ordering & Shipping

Q: Do you sell retail, wholesale, and food service?
A: Yes! We offer retail-sized packs, bulk wholesale options, and food service quantities for restaurants and chefs. Contact us for wholesale pricing.

Q: How do you ship fresh pasta?
A: Our fresh pasta is frozen immediately after being made and shipped with cold packs to preserve its texture and flavor. Just store it in the freezer upon arrival and cook straight from frozen—no thawing needed!

Q: Do you ship dried pasta?
A: Yes! Our dried pasta is air-dried using traditional Italian methods and packaged in breathable bags for maximum freshness.

Q: Where do you ship?
A: We currently ship within West Virginia. If you’re outside this area, contact us, and we’ll see if we can make it happen.

🍝 Cooking & Storage

Q: How do I cook your fresh pasta?
A: Drop it straight from the freezer into well-salted boiling water. Fresh pasta cooks quickly—typically in 2-4 minutes, depending on the shape.

Q: How do I store fresh pasta?
A: Keep it frozen until ready to use for the best texture and flavor. Our frozen pasta lasts up to 3 months.

Q: How do I store dried pasta?
A: Store it in a cool, dry place in its original packaging or an airtight container. Properly stored, it has a long shelf life without losing its quality.

🌿 Special Ingredients & Dietary Info

Q: Do you make pasta with alternative flours?
A: Yes! We make buckwheat pasta like pizzoccheri and maltagliati using locally milled buckwheat flour, as well as duck egg pastas for an even richer flavor.

Q: Do you offer gluten-free pasta?
A: Not at this time, but we are exploring gluten-free options in the future!

Q: Are your pastas vegetarian?
A: Yes! Our pasta contains eggs, flour, and water—no dairy, meat, or additives.

Q: Do you use preservatives?
A: Never. Our pasta is made with real ingredients, traditionally crafted, and naturally preserved through air-drying or freezing.

👨‍🍳 Wholesale & Restaurant Inquiries

Q: I own a restaurant—can I order in bulk?
A: Absolutely! We offer food service quantities and can work with chefs to provide pasta tailored to their needs. Get in touch for wholesale pricing and availability.

Q: Do you collaborate with local farms or businesses?
A: Yes! We love working with other small farms, mills, and food producers. If you’re interested in a partnership, let’s talk!

Q: Do you offer custom pasta shapes or specialty orders?
A: We’re open to requests! If you need a specific shape, flour, or size, reach out and we’ll see what we can do.

💬 Still Have Questions?

Send us a message—we’d love to chat about pasta, ingredients, or how we can get our handmade all’uovo pasta to your kitchen!