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The shape from Giacomo's childhood. This shape is typical of Emilia Romagna and is usually served with crispy sausage, peas and a little cream, see Trencher's recipe in the tab below! A perfect shape for any sauce, baked dish or a pasta salad. These curly pasta shape is named after the grass that covers the region's soccer fields. 

Made from fresh milled heritage Vermont grown wheat and eggs from hens raised by Trenchers Farmhouse in Lyndonville, Vermont.

One half-pound box of pasta, delivered fresh to the Food Hub and frozen in our facility. This item is delivered frozen and can be cooked without thawing first.

Trenchers Farmhouse

Fresh Pastas
Lyndonville, VT

Husband and wife team Giacomo and Jenny Vascotto run Trenchers Farmhouse in Lyndonville, VT. They met in a tiny town in Italy learning to butcher where their passion for food brought them together.  After spending years in top restaurants around the globe, their passion for food sprouted into a desire to learn about all aspects of the struggles facing the current food system. They decided to start a true farm to table pasta production to do their part to better the food system.

They strive to nurture their land with regenerative, sustainable, soil first practices in order to grow the most nutrient rich, delicious ingredients and respectfully raise their animals. They never spray pesticides, instead using an integrated pest management system through the use of inter planting of their vegetables and a crop rotation as well as building habitats for native insect and animal species. They also build native pollinator habitats and grow flowers and plants in order to always have flowers for our pollinator friends year round!

They create their pastas and sauces by blending sustainable agriculture with Italian traditions. They believe in delicious, nutritious pasta that not only will transport you to Italy but also support small regenerative farmers. They make their pastas with a signature blends of heritage 00 flour and local wheat to create flavorful and nutritious products. This means their pastas are healthier and have higher nutrient content than standard pastas as well as being incredibly flavorful. They partner with NEK grains in Waterford VT for delicious, locally grown, fresh milled wheat that we use in their pasta blend. The 00 flour (traditional pasta flour), is the other part of the pasta blend and comes from Barton Springs Mill in Austin, TX, grown by local organic Texas farmers.  Their eggs come from their flock of 200 heritage breed hens. They feed the hens organic feed that is soy free as well as many of their kitchen and farm scraps. They manage their hens in a rotational pasture system and, in return, their hens give nutrient rich, delicious, deep orange eggs that they use in all of their pastas, baked goods and desserts. 

Trenchers Farmhouse on Facebook


  • 1 pound of Gramigna Pasta 

  • 4 links of Italian Sausage, removed from casing

  • 1 1/4 cup of Cream

  • 1 clove of Garlic, minced finely

  • 2 tsp Vegetable Oil

  • 3/4 cup of Peas, frozen or fresh

  • Salt, to taste

  • Nutmeg, grated

  • 3/4 cup of Pasta Water

  • Parmessan Cheese, to finish

  • Black Pepper, to taste


Cook the Pasta: Fill a large pot 3/4 of the way with water. Bring to a boil and add salt until teh water taste salty but not quite like the sea. Cook the gramigna until al dente. Reserve 1 cup of Pasta Water and drain the gramigna. Set aside. 

Make the Sauce: In a large saute pan, over high heat, add the vegetable. Crumble the sausage into the pan and sear until golden and cooked through. Drain off excess oil, if desired. Over medium-low heat, add the cream to the sauce as well as the finely minced garlic, grated nutmeg, salt and black pepper. Simmer over low heat until the cream thickens slightly, about 6 minutes. Add the peas and simmer for 1minute. Add the pasta and 1/2 - 3/4 a cup of the pasta water. Simmer everything together until the sauce thickens and coats the gramigna, about 8 minutes.

To Serve: Top the pasta with alittle freshly grated parmessan cheese and black pepper. 

Buon Appetito


Wine Pairing: Grab a high acidity light bodied red like a Nebbiolo from Valle d' Aosta or Northern Piemonte. We also like this with a richer white wine like Arneis or Soave Classico.

NEK Grains Warthog Flour (from Vermont), Ruby Lee 00 Flour (from Texas), Farm Eggs (from Trenchers Farmhouse in Vermont).


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