PSU news by
Penn State's student blog



Fasta Hosts “Free Pasta Day,” Low Carb Dieters Weep

I have a confession: I could eat pasta for every meal, 365 days a year. Fettucini, orrachetti, farfalle, penne, or my personal favorite bucatini — it doesn’t matter — I love them all. I eat them all with exorbitant amounts of pleasure and delight. I know I am not alone in my obsession, for there are already over 500 people who plan on attending Fasta Pasta’s “Free Pasta Day” this Friday, according to the Facebook event.

Fasta & Ravioli Company is a local producer of fresh pasta and sauces. Although they sell fairly run of the mill pasta shapes it’s the unique flavors that make this pasta so delicious. Fasta offers Carrot Nutmeg, Lemon Pepper, Squid Ink, and Roasted Red and Yellow Pepper Pasta to name just a few of their more intriguing varieties. Along with their regular pasta selections, Fasta also handcrafts artisan stuffed pasta, with the flavors differing each week. This week their special is Smoked Salmon Ravioli with a choice of Lemon Artichoke Pesto or Creamy Vodka Sauce.

If your mouth is watering, pay attention! Fasta will be giving out free one pound bundles of pasta at their main location at 129 South Fraser Street today beginning at 11 a.m. And when you go to pick up your pasta keep your eyes peeled — whoever is closest to guessing the total number of pounds given away on wins free pasta FOR A YEAR if you comment on this Facebook thread.

If you can’t make it to free pasta day or are looking for a convenient way to get your fix throughout the summer, Fasta Pasta is a regular vender at the Downtown State College Farmers Market on Locust Lane from May to November (Tuesday and Friday from 11:30 a.m. to 5:30 p.m.)

Your ad blocker is on.

Please choose an option below.

Sign up for our e-mail newsletter:
Support quality journalism:
Purchase a Subscription!

About the Author

Catie Simpson

Catie is a junior majoring in Human Development and Family Studies. She's also the resident townie and culinary enthusiast due to a brief stint at the CIA (the culinary school not the secret government agency). She currently works at a Baby Temperament Lab on campus where she tries to get babies to do dangerous things. She's also on the twitter.


Other posts by Catie

IHOP: Worth The Wait (And The Weight)

Having never been to an IHOP before, I awaited it’s arrival to dear old State College with apprehension and excitement. After push back upon push back it seemed like we were doomed to be IHOP-less forever. But then suddenly, and without warning, “poof”. It appeared.

Hot Pot Hot Spot

Brewing Beer In The Happiest Of Valleys

Changes Introduced To Hazing Penalties Through ‘Tim’s Law’

Tim’s Law adds stricter penalties for hazing, as well as provides requirements for institutions and includes immunity for those who call for medical attention in hazing emergencies.

Penn State Fraternities’ CPR Training Is ‘First Step’ Toward Safer Greek Life

After 12 months, what began as an English 202 project is making Greek Life safer.

Send this to a friend