What’s Inside

• Semolina & 00 flour blend
• Fresh whole eggs
• Organic, locally sourced spinach
• Sea salt
• No artificial colors or additives

How to Cook

Bring a large pot of well-salted water to a gentle boil. Cook for 2–3 minutes until just al dente — fresh pasta cooks much faster than dried. Drain and toss immediately with your sauce. The bright green color holds beautifully and pairs with virtually any preparation, from a simple drizzle of olive oil to a rich cream sauce.

Storage & Freshness

Best enjoyed the day of purchase for peak color and texture. Refrigerate for up to 2 days — store loosely covered to prevent sticking. To freeze: dust with semolina, lay flat on a tray until firm, then transfer to a bag. Cook from frozen, adding 1–2 extra minutes.