Greenbrier Maccheroni Co.

I am a West Virginian pastaio, dedicated to the craft of traditional pasta-making without modern machinery or electrical appliances. At Greenbrier Maccheroni Co., every batch of all’uovo pasta is made entirely by hand or with manual equipment, just as it has been done for centuries. We deliver our pastas fresh or air-dry them using time-honored Italian techniques. Our flours are farmed and milled within 20 miles of our production site, including some of the finest buckwheat flour for traditional Alpine pastas like pizzoccheri and buckwheat maltagliati. We raise our own Blackstar and Golden Laced Wine Dot chickens for eggs and source duck eggs from a neighboring farm to create our rich, golden duck egg pastas. We also celebrate Appalachian flavors by harvesting, producing, and sustainably sourcing wild ingredients like ramps (wild leeks), morel mushrooms, and chicken of the woods mushrooms. For a sweet finish, we offer dried wild blueberries, raw honey, and maple syrup—bringing the best of our region to your table.