Pasta di Mona

Pasta di Mona Pasta di Mona® is a registered trademark. Artisan pasta with fresh-milled organic flour and local farm eggs, Italian-style sauces, and hands-on pasta classes.
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Made in Tennessee, tastes like Italy.

June hasn’t even started yet, and I’m down to only TWO spots left for the entire month. ❤️I just want to say thank you. ...
05/28/2026

June hasn’t even started yet, and I’m down to only TWO spots left for the entire month. ❤️

I just want to say thank you. Truly. When I started offering these pasta classes, I hoped people would enjoy learning the Old World way of making pasta by hand, but I never imagined how much love and support these classes would receive. Every full class means so much to me and my small business!

Here are the 2 spots left:

• 1 spot for Agnolotti - Sat, June 20 • 2:30–5:30 PM @ The Biz Foundry in Cookeville • intermediate – longer, more detailed class • $90 per person (includes cutting tool)
• 1 spot for Orecchiette - Sat, June 27 • 2:30–4:30 PM @ The Biz Foundry in Cookeville • beginner-friendly • $65 per person

If you were hoping to join a June class, just send me a message and I’ll be happy to help you grab one of the remaining spots.

Thank you again for supporting Pasta di Mona® and for making these classes such a pleasure to teach.

Green gnocchi has to be one of my most favorite fresh pastas! 💚 It pairs beautifully with a creamy cheese sauce, but it ...
05/27/2026

Green gnocchi has to be one of my most favorite fresh pastas! 💚 It pairs beautifully with a creamy cheese sauce, but it is just as good with a simple red sauce too. And last night, we spent the evening making this spinach gnocchi completely by hand, from scratch, the Old World way.

A big thank you to everyone who came and spent the evening with us. I hope you had fun learning this shape and enjoyed cooking your gnocchi at home!

P.S. If you’d like to join my next green gnocchi class, I still have a few spots available for June 30. It's an excellent beginner-friendly class! Just send me a message, and I’ll get you set up.

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Have you seen my June class schedule yet?
👉 Follow this link to see the available classes:
https://www.facebook.com/share/p/1Fi6Cfi8U7/

Y’ALL ATE THIS UP… literally 😂🍝🤍Pasta Di Mona officially got a FULL RESTOCK after several items completely sold out last...
05/25/2026

Y’ALL ATE THIS UP… literally 😂🍝🤍
Pasta Di Mona officially got a FULL RESTOCK after several items completely sold out last week 🙌🏼

This handmade pasta is locally made in Monterey, TN and has quickly become one of everybody’s favorites in the shop. Come grab your favorites tomorrow while the shelves are full again because it doesn’t stay stocked for long 👀✨

Georgia Dawn's
📍25 North Main Street, Sparta
🕰 Tues-Fri: 10am-5pm, Sat: 10am-4pm, Closed Sun. & Mon.

Wishing you all a meaningful Memorial Day. ❤️🤍💙I’m grateful for the opportunities this country has given me, and for the...
05/25/2026

Wishing you all a meaningful Memorial Day. ❤️🤍💙

I’m grateful for the opportunities this country has given me, and for the people whose sacrifice made those freedoms possible. I will never take that for granted.

Which of my three Italian-style sauces do you prefer?💚 Toscana, 🤍 Adriatica, or ❤️ Arrabbiata?Each one was created to co...
05/23/2026

Which of my three Italian-style sauces do you prefer?
💚 Toscana, 🤍 Adriatica, or ❤️ Arrabbiata?

Each one was created to complement my organic whole-wheat pasta, using simple ingredients and no shortcuts. These sauces are handcrafted and slow-cooked in small batches. I use real vegetables, extra-virgin olive oil, and no artificial additives.

Make sure to check the individual pictures for a detailed description of each sauce. Three sauces, three personalities, all made with the same care, right here in Tennessee.

Fun fact: if you place the jars in this exact order, they create the Italian flag. 💚🤍❤️

Two spaghetti favorites 💛🖤 Same shape, two totally different moods!💛 Classic Spaghetti is the one you can never go wrong...
05/22/2026

Two spaghetti favorites 💛🖤 Same shape, two totally different moods!

💛 Classic Spaghetti is the one you can never go wrong with, especially with my Basil Sauce or Arrabbiata Sauce.

🖤 Black Spaghetti (made with cuttlefish ink) is bold and elegant, and it’s amazing with something lighter like Olive & Caper Sauce, or simply garlic, olive oil, and seafood.

Both are bronze-die cut and made in small batches with my fresh-milled organic whole wheat flour and fresh farm eggs.

Team Classic or team Black? 💛🖤

Buy my products in:

📍 Cookeville – West Side Grocery; Lazy Cow Creamery
📍 Monterey – The French Market
📍 Gainesboro – Miss Sallie's Market
📍 Cumberland City – DUKE FARM
📍 Sparta – Georgia Dawn’s

Last night was a special evening of handmade farfalle, Italian wines, small bites, and wonderful company in the lovely s...
05/19/2026

Last night was a special evening of handmade farfalle, Italian wines, small bites, and wonderful company in the lovely setting of The Putnam Room right here in Cookeville.

It meant so much to bring Pasta di Mona® to this beautiful space and share the Old World way of making pasta by hand: no machines, just simple ingredients, our hands, and tables full of people enjoying the experience together. I’m so grateful for nights like this.❤️

Thank you to everyone who joined us and made the evening so special. And thank you to The Putnam Room for partnering with me and creating such a warm, elegant atmosphere for this event.

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✨Have you seen my June class schedule yet? A few spots are still available.
👉You can find it here: https://www.facebook.com/share/p/1ZZhrw7sz7/

📣 JUNE PASTA CLASSES ARE HERE!Hey friends! I’m so excited to share my June pasta classes with you. This month I’m bringi...
05/18/2026

📣 JUNE PASTA CLASSES ARE HERE!

Hey friends! I’m so excited to share my June pasta classes with you. This month I’m bringing a beautiful mix of handmade pasta shapes, including Agnolotti, Fileja, Cavatelli, Gnocchi, Orecchiette, and more.

As always, we’ll make pasta completely by hand, from scratch, using simple ingredients, traditional methods, and my fresh-milled flour. No machines, just our hands, simple tools, and the Old World way.

Here’s the June schedule. I’ll update this post regularly as spots are filled. If you see that your favorite class is SOLD OUT❌ and would like to be added to the waitlist, just let me know! Sometimes spots do open up.

❌(SOLD OUT) Tue, June 2 • 5:30–7:30 PM • Cavatelli (beginner-friendly) • $65 per person
❌(SOLD OUT) Tue, June 9 • 5:30–7:30 PM • Green Gnocchi (beginner-friendly) • $70 per person (includes gnocchi board)
❌(SOLD OUT) Sat, June 13 • 2:30–5:30 PM • Ravioli (intermediate – longer, more detailed class) • $90 per person (includes ravioli stamp)
❌(SOLD OUT) Tue, June 16 • 5:30–7:45 PM • Fileja (Calabrian fusilli - beginner-friendly) • $65 per person
⚠️(1 SPOT LEFT) Sat, June 20 • 2:30–5:30 PM • Agnolotti (intermediate – longer, more detailed class) • $90 per person (includes cutting tool)
❌(SOLD OUT) Tue, June 23 • 5:30–7:30 PM • Cavatelli (beginner-friendly) • $65 per person
⚠️(1 SPOT LEFT) Sat, June 27 • 2:30–4:30 PM • Orecchiette (beginner-friendly) • $65 per person
❌(SOLD OUT) Tue, June 30 • 5:30–7:30 PM • Green Gnocchi (beginner-friendly) • $70 per person (includes gnocchi board)

All June classes will be at The Biz Foundry in Cookeville.

* What’s included:
- You don’t have to bring anything with you. Everything you need for class is provided, including all ingredients, tools, and aprons to use during class. Snacks and non-alcoholic drinks (soda, coffee, and tea) are also included.
- There are no machines in my classes. All classes are hands-on, and we make everything completely by hand from scratch using my fresh milled flour. I’ll guide you step by step through the process.
- You’ll go home with the pasta you made (2 servings), and for the tool-included classes, you’ll also take home the tool used in class.
- At the end of class, I’ll cook the same type of pasta with a sauce for you to sample.

* A note about the classes:
- To keep the experience comfortable and enjoyable for everyone, we kindly ask guests to keep the class alcohol-free.
- For gnocchi, we will not be making potato gnocchi. These are made the old way with fresh milled flour, and the green color comes from the spinach puree we’ll use.
- Ravioli and agnolotti are longer, more detailed classes with much more prep work involved, which is why those classes are priced a little higher.

To reserve a spot, comment or send me a message with the class date you’d like to join and I’ll get you set up. I’d love to make pasta with you in June!💛

Cavatelli 🇮🇹 another handmade pasta shape coming to June classes! It's a traditional southern Italian pasta shape, made...
05/15/2026

Cavatelli 🇮🇹 another handmade pasta shape coming to June classes!

It's a traditional southern Italian pasta shape, made by hand into small little shells that are perfect for holding sauce. It’s simple and rustic, and such a fun shape to learn.

This class will be beginner-friendly, and I’ll guide you step by step. We’ll make the pasta completely by hand from scratch, using simple ingredients and traditional methods, with no machines.

If you’ve been wanting to try a hands-on pasta class, Cavatelli will be a lovely one to start with in June. Just comment JUNE or send me a message, if you’re not already on my first-to-know list, and I’ll send you my dates first. Many spots are often filled from my first-to-know list before public posting.

Agnolotti 🇮🇹 another beautiful pasta shape coming to June classes!I’m so excited to bring this special filled pasta shap...
05/15/2026

Agnolotti 🇮🇹 another beautiful pasta shape coming to June classes!

I’m so excited to bring this special filled pasta shape to the schedule. Agnolotti is a traditional filled pasta from northern Italy, made with little pockets of dough folded around a delicious filling. It is a beautiful shape to learn because it feels elegant, handmade, and very Italian.

This class will be more detailed than some of my beginner-friendly pasta classes, but I’ll guide you step by step. We’ll make the pasta completely by hand from scratch, using simple ingredients and traditional methods, with no machines.

If you’ve been wanting to learn a filled pasta shape, Agnolotti will be a lovely one to try in June. If you are not on my first-to-know list already, just comment JUNE or send me a message, and I’ll send you my dates first. Many spots are often filled from my first-to-know list before public posting.

Address

PO Box 222
Monterey, TN
38574

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