Pastaio Via Corta

05/31/2026

SUNDAY 11 to 5.

05/30/2026

FILLED PASTA 5.30

WILD NETTLES inside + out from , ricotta, mascarpone + butter from , green garlic from .

Bringing you ingredients from here and Italy bringing together the best of the best. Serve simply in butter with lots of parmigiano reggiano .

Red sauce if you must.

05/29/2026

THE TECHNIQUE.

Is always driven by the ingredient. One of the most commonly grown wheat varieties in America is something many households have never heard of. Isn’t that strange? We are just marketed by milling process or protein level or by slapping an “all purpose or bread flour” label on there.

If I were to ask someone to name just three varieties of grains, I don’t think they could - and frankly why would you need to?

Well, I think you need to because wheat is the basis of civilization. It’s the first crop cultivated to feed a human. It can be stored and travel around the world. It’s in almost everything you consume.

Oh and that most common variety is called hard red winter wheat. My farmers grow it and we support them because they are some of less than .5% of farmers in America who grow it organically.

05/28/2026

FILLED PASTA 5.28

Fresh ricotta made in Pennsylvania by using culturing techniques to make their cheese from milk from their own herds. Mixed with stracchino nostrano a cows milk cheese from Lombardia made by . Then Sicilian candied lemon whipped in.

Enjoy simply with a lemon butter sauce.

05/23/2026

RAVIOLI DI RICOTTA. 5.23

05/21/2026

FILLED PASTA 5.21

Tortelli d’ortica. Wild nettles grow here and wildly throughout Europe. More omega-3s than you can imagine, one of the most nutritious plants on plant earth.

It’s always a crap shoot as to what farmer wants to hand harvest these and drop them off at the shop. They sting like hell. It’s a labor of absolute love and you have to get the before they start flowering.

Thankfully was up for the assignment and along with her beautiful eggs. We make this dough and filling in the name of traditional regional Italian cuisine.

By making these pasta shapes for you all I’m transporting and transcending you to a place. Saving you a plane ticket. Good food can be found anywhere and by anyone who chooses ingredient first and supports their farmers.

05/19/2026

With the weather starting to warm up and feelings of summer, the new products and wines that I've been working on bringing into the shop from last trip are starting to arrive!

THINGS HAPPENING AT THE SHOP:

OSCAR, FOUNDER OF OLMSTEAD WINE CO. WILL BE HERE FRIDAY, MAY 22ND!

Oscar Hernandez carved out a unique space in the wine world by championing small growers, low-intervention winemakers, and the kind of bottles that completely change the way people think about wine when he started OLMSTEAD WINE CO (https://www.olmsteadwine.com/about) ., 15 years ago.

After working in New York’s restaurant scene and developing a deep love for natural wine, he returned to Boston and built Olmstead Wine Co. from the ground up — literally with one car, a tiny budget, and relentless hustle. What makes his work so exciting is the way he bridges thoughtful farming, independent producers, and hospitality culture, creating real connections between growers, restaurants, retailers and communities. Oscar helped spark a broader movement toward transparency, craftsmanship, and more conscious wine culture in Massachusetts.

We will be welcoming him in the shop this Friday, May 22nd, from 4:00-6:30.

We'll have an exciting array of wines open for you to taste that showcase some of Oscar's favorite Italian producers and highlight the long-standing relationship between Olmstead and Pastaio Via Corta.

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AS ALWAYS: there's a discount on bulk wine purchases - you can mix-and-match bottles:
6 bottles+ 10% off
12 bottles+ 15% off

This is a perfect opportunity to taste a variety of styles and producers before you buy, and put cases together for all of your upcoming summer events. See you Friday!

NEW: EXTRA VIRGIN OLIVE OIL FROM CALABRIA!

Just arrived in the shop: an extra virgin olive oil from a fifth-generation producer rooted in the Arbëreshë hills of Calabria. The Librandi family has cultivated olive trees since the late 1800s, beginning with their ancestor Michele Librandi.

The Arbëreshë are an Albanian community in southern Italy whose ancestors fled the Balkans between the 15th and 18th centuries to escape the Ottoman invasion of Albania. They settled mainly in Calabria, Sicily, Basilicata, and Molise, where many communities still preserve their distinct language, traditions, music, religious customs, and cuisine more than 500 years later.

Today, the Librandi family manages more than 200 hectares of organic farmland across four municipalities near the Ionian Sea with roughly 27,000 olive trees. The olive groves sit between 50 and 500 meters above sea level around Vaccarizzo Albanese in the province of Cosenza.

Their acclaimed Coralea Extra Virgin Olive Oil is produced from Carolea olives using certified organic farming practices and hand harvesting techniques. I decided to carry the Carolea variety is because of its complex fruitiness, complemented by notes of wild sage, green almond, and a peppery finish. Importantly, it's also an indigenous variety to the area. The best way to understand regional differences in olive oils is to taste the native cultivars in each region. If you want to learn more, just ask us in the shop!

Dried pasta is back in our online shop and available to ship to you!

Click here for an update from Pastaio Via Corta!

05/16/2026

FILLED PASTA TODAY 5.16

CARCIOGINU GRIGLIATA + RICOTTA.

The Ferrari 🏎️ of artichoke is none other than in Paestum. These artichokes are a specific variety that can grow so small. All done by hand, cut in half, grilled, then hand packed perfectly in extra virgin olive oil.

Franco is one of a kind and grows some of the best artichokes I’ve ever tasted in my life. I bring them here and mixed the with fresh ricotta and pecorino romano from the hillsides of Rome.

Serve simply in a sauce made from Franco’s yellow tomatoes or with extra virgin olive oil, lemon zest and lots of herbs.
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05/14/2026

PRODUCTION.

It may look like I’m doing the same thing every week but that’s where the perfection steps in with the required technique.

Using the best ingredients that I can find means that they are alive. For example my flour from my grains I use change each season because of Mother Nature. One season varies to the next. The temperature and humidity vary day to day allowing me to adjust accordingly.

Trust, I make it look easy but having to source everything from coordinating, sifting and transporting said goods is different than what conventional systems have streamlined.

We offer the different side. Slow process and slow food.