Tricia and Ken ended up selling the restaurant and focusing all of their time on pasta as demand for their products increased. Their passion for pasta stems from Tricia’s Italian roots, as she grew up with her Mom making fresh fettuccine and linguine in their home, and fresh ravioli as a treat! Ken’s background in chemistry inspires some of the creative pasta and sauce flavors that they offer, from their Gorgonzola, Caramelized Apple, Walnut Cranberry ravioli to their Fresh Asparagus and Lemon ravioli.
Today they have 10 staff who work hard to produce everything in small, fresh, made-to-order batches. They work in a weekly cycle, Tricia talks to chefs and retailers at the start of each week, and they produce at least 20 different ravioli flavors in the following days.
They use old world pasta making techniques and they always use local ingredients where possible, like Vermont Chevre from Vermont Creamery. Tricia and Ken prioritize fresh, real (and of course tasty!) products, and are constantly involved in both the production and customer service aspects of their business. They love hearing from customers and even let restaurants create custom flavors.
Middlebury Foods offers Vermont Fresh Pasta’s Classic Linguine and Quattro Formaggio Ravioli monthly, and special flavors periodically. We love being able to offer such unique, delicious local pastas at affordable prices, and our customers love it too!