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    Flour City Pasta is made the traditional ‘Old World’ way. The tools we use to make pasta are imported from Italy; we use organic flour and then add organic vegetables, fruits, herbs, and spices to make flavored pasta that brings a new level of taste and style to any pasta dish.

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Flour City Pasta Recipes!

Clockwise from top left: Tavola Pasta Beet Torchio, Flour City Pasta Gnocchetti, Flour City Pasta Autumn Harvest Orzo, Sfoglini Chestnut Fusilli, Baia Pasta Gigli, Tavola Pasta Semolina Torchio, Baia Pasta Casarecce, Sfoglini Reginetti F. Martin Ramin/The Wall Street Journal, Styling by Anne Cardenas

Really Good Carbs: Artisanal Dried Pastas

In Italy, dried  pasta is just as highly regarded as fresh—and a far cry from … Make This!

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Pumpkin Pappardelle with Slivered Almonds in Browned Butter

This fits really well with a holiday meal! Print Pumpkin Pappardelle with … Make This!

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Garlic Toasted Onion Al Prosciutto

We love comfort food at our house!  This is often just what we're looking for! … Make This!

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Italian Flag Mafaldine

This is one of the first flavor combinations we created.  It is named for the … Make This!

Lemon Basil Pappardelle

Lemon Basil Pappardelle Alle Vongole (with clams)

When we are trying to imagine a seafood dish to go with pasta, lemon flavor … Make This!

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Mushroom And Garlic Orzo with Ashley’s Asparagus Tips Recipe

Ashley is a member of the Flour City Pasta Family and created this recipe just … Make This!