This delivery truck is empty!ADD SOME PRODUCTS
We Don't Deliver to Your Area - Yet!
4590 Koksilah Rd
We are looking forward to bringing our farm-fresh milk and local products right to your door.
If using the sheets to make your own stuffed pasta, the filling options are endless - spinach and ricotta, lobster and brown butter or crab with lemon zest, brussels sprouts with figs and ricotta, butternut and gorgonzola, mushroom, or sweet potato...
Includes three 9"x13" sheets of fresh pasta (each sheet is folded in half to fit the packaging).
Ingredients: durum wheat semolina, organic olive oil, sea salt.
Kilrenny Farm makes their pastas with grains that have no preservatives or additives, and vacuum-packs their pastas to maintain the freshness.
Kilrenny only uses the best durum semolina, whole wheat, organic spelt, and organic Khorasan Kamut (milled on Vancouver Island) in their pastas with the addition of free range organic farm eggs in selected varieties. They have been using all of these grains in their pastas since opening their pasta business in 2011.
Our property in Cowichan Bay has been an active farm from the early 1920s. We have been farming organically since 1988 when we moved to the farm with our three young daughters. We were both inspired by our grandfathers' farms which led to our commitment to farming organically and sustainably.
Almost all dried pasta is made using industrial processes that are far removed from its ancient artisan roots. We make our pastas with grains that have no preservatives or additives, and vacuum pack our pastas to maintain the freshness.
We only use the best durum semolina, whole wheat, organic spelt, and organic Khorasan Kamut (milled on Vancouver Island) in our pastas with the addition of free range organic farm eggs in selected varieties. We have been using all of these grains in our pasta since opening our pasta business in 2011.
We use fresh organic vegetables or poultry from our farm, or locally-grown products whenever possible with the addition of fresh herbs for maximum flavour for our sauces.
-Deborah and Russell Fahlman