Vermont Fresh Pasta Celebrates 30 Years
Vermont Fresh Pasta, born out of flour and egg, now has a repertoire of more than 80 flavor combinations.
Tricia and Ken Jarecki are die-hard skiers who made the 5-hour trek every weekend from New York City to Vermont. But in 1986, the couple took a big risk.
Ken quit his job as a chemist and moved with his family to Killington to open Powderhounds Restaurant. After five years of running this successful hot spot, the couple realized they needed to branch out to sustain themselves once ski season wound down. So in 1992, they bought a small Rutland-based pasta company, and Ken started making fresh pasta in the basement of Powderhounds. Vermont Fresh Pasta, born out of flour and egg, now has a repertoire of more than 80 flavor combinations.
Delicate angel hair pasta, black pepper fettucine, spinach linguine, golden pasta sheets, sturdy ramen noodles. Hungry for plump ravioli? Good luck choosing among quattro formaggio, roasted artichoke and mushroom, butternut squash and caramelized onion, Vermont chèvre cranberry apple walnut, or fresh asparagus and lemon. The fresh potato gnocchi need nothing more than a splash of cream and a dab of butter. Although a swirl of one of the company’s half-dozen sauces and pestos is never a bad idea.
Ken oversees production and recipe development (that’s where his background as a chemist comes in handy!) while Tricia handles sales and distribution. “We make everything to order each week,” Tricia explained. “We start with an empty walk-in on Monday morning, fill it with fresh pasta through the week, and by Friday afternoon, it’s empty again. Everything is ordered, produced, packaged, and shipped in one week,” Ken added. “It’s pretty crazy,” Tricia laughed. “I’ll get an order on Tuesday night, we make it on Wednesday morning and ship it out that afternoon, and the chef has it on the table on Thursday.”
Vermont Fresh Pasta celebrates its 30th anniversary in 2022. What’s the secret to their success? Old-school customer service. “Tricia touches base with every customer each week,” Ken said. “Taking care of our customers is our highest priority. We develop relationships with all our clients, from chefs to co-op managers, who really appreciate our approach.”
“And Ken can tailor special flavors for commercial accounts,” Tricia added. “For example, Jay Peak is featuring our Cabernet franc pasta this winter. We use flour made with the dried pressings from Finger Lakes Flour. The deep purple color is gorgeous. We also make vegan ravioli for Revolution Kitchen in Burlington.”
Vermont Fresh Pasta is available throughout the state at specialty stores, co-ops, and an increasing number of farm stands. Restaurants, colleges, and resorts also use their products. “We’ve added an online order system,” Tricia said. “You can place an order by Tuesday and come by the shop to pick it up on Thursday. We love being able to provide this service for our local customers.”
Tricia and Ken have been together for 52 years. “We met in 6th grade and started dating in 9th grade,” Tricia said. “We’re together 24/7,” Ken laughed, “and we still like each other!” To unplug, the couple skis, bikes, hikes, and sails. “And we try not to talk pasta outside of work,” Tricia noted.
Reflecting on three-plus decades, Tricia said, “We feel lucky to be in Vermont and to have a business that supports us.” Ken concluded, “Every day, I go outside and still can’t believe we’re here. This is a dream come true, even after 35 years. It’s the best risk we ever took.”
