In Italy, you make-a the fresh pasta, pick-a the tomato, and then buon appetito.

Sounds romantic. Too bad you’re lazy.

But not too lazy to hit up West Town: Pasta Puttana’s brick-and-mortar shop opens today.

Pasta maker Jessica Volpe sells handcrafted, cult-followed noodles daily. Flavors change weekly and seasonally. Currently, you can find basil-flecked tagliatelle and extra-special pasta laced with ramps picked in Michigan by Volpe herself. Filled pastas (potato chive tortelli, roasted pepper ravioli) are launching soon.

Flavor pairings are the Puttana’s specialty, so shelves are stocked with pasta-friendly Italian imports: citrus oils, Cerignola olives, Savini Tartufi. A cooler houses local meats (bacon ends for carbonara, Italian sausage).

Homemade ricotta, new pasta shapes, and take-and-bake cannelloni may come in the near future.

That should get you moving.

Pasta Puttana, 1407 West Grand Avenue, at Noble Street (773-439-9623 or pastaputtana.com).

Photo: John Lee / Courtesy of Pasta Puttana