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5MIN

Recipes · Pasta Press at home

DINNER
IN FIVE
MINUTES.

Fresh pasta cooks in 2 minutes 30 seconds. Pair it with the right sauce and you have a real, healthy, protein-rich Italian dinner — start to plate — in less time than a frozen pizza takes to preheat.

2.5 MIN
Pasta cook time Imported semola · 00 flour
5min Total dinner
≤10 Ingredients
Cooks in 2.5 MIN· Imported Italian flour· High protein· Made fresh daily· 10 ingredients or less· No additives· Cooks in 2.5 MIN· Imported Italian flour· High protein· Made fresh daily· 10 ingredients or less· No additives·
2.5 MIN COOK TIME Fresh pasta is hydrated already. Drop it in boiling water, set a timer, and it's done before your sauce reduces.
13g PROTEIN / SERVING Imported semola from Lazio is durum wheat — naturally higher in protein than supermarket pasta flour.
≤10 INGREDIENTS Every recipe on this page uses ten ingredients or fewer. Most use five. The simplest uses one.
0 ADDITIVES No preservatives, no stabilizers, no shelf-life extenders. Just flour, water, and eggs where the recipe calls for it.

FIVE-MINUTE RECIPES

Cook at home

No. 01

Italia

Pasta e Ricotta

High protein Vegetarian
5:00
Total time

A no-cook sauce, mixed cold in a bowl while the pasta boils. Fresh ricotta, Parmigiano, thyme, a splash of cream — silky, surprising, and almost embarrassingly fast.

Per serving · 22g protein
Tagliolini fresh Fresh ricotta Parmigiano D.O.P. Heavy cream Fresh thyme
0:00Boil salted water. No pan needed for the sauce — just a big mixing bowl.
1:00In the bowl: ricotta, grated Parmigiano, a splash of cream, thyme leaves, salt, pepper. Whisk smooth.
2.5 MINDrop the tagliolini. 2.5 MIN timer.
5:00Pasta straight into the bowl. Add a ladle of starchy water, toss until creamy. Plate immediately.

No. 02

Napoli, Italia

Pomodoro Veloce

Vegetarian High protein
5:00
Total time

Five ingredients, Neapolitan rules: garlic blooms, tomatoes break down, basil goes in last. A weeknight staple worth getting right.

Per serving · 14g protein
Casarecce fresh Crushed tomatoes Garlic Olive oil Fresh basil
0:00Boil water. Slice 2 garlic cloves thin.
1:00Garlic in oil over medium-low. Pull it off the moment it's golden.
2:00Add tomatoes, a pinch of salt, simmer hard.
2.5 MINDrop the casarecce. 2.5 MIN timer.
5:00Toss pasta into sauce. Tear basil over the top.

No. 03

Napoli, Italia

Aglio, Olio e Peperoncino

Vegetarian High protein
4:30
Total time

The original midnight pasta. Three ingredients, no excuses.

Per serving · 13g protein
Tagliatelle fresh Garlic Olive oil Calabrese chili
0:00Boil salted water. Slice 3 cloves garlic, crumble a dry Calabrese chili.
1:30Warm garlic and chili in a generous pour of olive oil. Low heat — never brown.
2:00Drop the tagliatelle. 2.5 MIN timer. Add a splash of pasta water to the oil.
4:30Toss aggressively in the pan until the oil emulsifies. Plate immediately.

No. 04

Italia · Anni '70

Pasta al Baffo

High protein
5:00
Total time

A coral-pink retro classic — cream, tomato, and Italian cooked ham. The name comes from "da leccarsi i baffi" — so good you'll lick your whiskers.

Per serving · 21g protein
Casarecce fresh Prosciutto Cotto Heavy cream Tomato passata Parsley Olive oil
0:00Boil salted water. Slice the prosciutto cotto into thin strips, chop a small handful of parsley.
1:00Brown the ham in a drizzle of olive oil, about 1 minute — just until the edges catch.
2:00Add cream, then passata. Stir, season with salt and pepper, simmer on low.
2.5 MINDrop the casarecce. 2.5 MIN timer.
5:00Pull pasta into the sauce. Toss until coral-pink and glossy. Finish with parsley.

No. 05

Emilia-Romagna, Italia

Burro e Salvia

Vegetarian High protein
4:00
Total time

Brown butter, sage, fresh tagliolini. Northern Italian comfort in three movements.

Per serving · 15g protein
Tagliolini fresh Butter Fresh sage Grana Padano D.O.P.
0:00Boil water. Pick 8 sage leaves.
1:00Melt butter with sage over medium heat until it foams and smells nutty.
1:30Drop the tagliolini. 2.5 MIN timer.
4:00Toss pasta in the brown butter. Shower with grated Grana.

Choose your shape

FAST SHAPES,
FASTER DINNER.

All our fresh pasta cooks in 2.5 MIN — but the shape changes how the sauce sits. Pick by what you're cooking, not by what's familiar.

2:00cook time

TAGLIOLINI

2mm wide. The fastest of all — barely needs the timer.

Pasta e RicottaBurro e salvia
2.5 MINcook time

FETTUCCINE

4mm flat ribbon. Holds cream and butter sauces beautifully.

Penne al BaffoCream sauces
3:00cook time

CASARECCE

Twisted shape. Catches chunky tomato and vegetable sauces.

PomodoroArrabbiata

Why fresh pasta is healthier

REAL FLOUR.
REAL PROTEIN.
NO SHORTCUTS.

Most supermarket pasta is made from low-protein wheat optimized for shelf life. Our flour comes from Lazio — durum wheat with a protein content that holds the bite, slows digestion, and keeps you full. Mix in egg-based shapes like tagliolini, and a single bowl gives you real, satisfying protein without a side of chicken.

No additives, no preservatives, no enriched filler — just flour, water, and eggs.

Per 100g cookedSupermarket dryPasta Press
Protein5g13g
Cook time9–11 min2.5 MIN
Ingredients3–62–3
Additives2–40

DINNER STARTS
AT THE COUNTER.

Grab fresh pasta by the pound · $15.50/lb · Mon–Sat 11am–9pm · 1911 11th St, Boulder CO

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