There are two kinds of hos.

Cheap ones (Ashley — or is it Kirsten?) and hos who make dough.

Jessica Volpe is the latter. Her alter ego, the Pasta Puttana (“pasta whore” in Italian), makes the silkiest, freshest macaroni in the land.

Raised in a Sicilian-American family, she learned her craft (and sass) watching her grandfather and dad in the kitchen (nonno cooked; papa hurled Italian slang).

After attending Chicago’s Cooking and Hospitality Institute, Volpe honed her skills at a few local restaurants. Today she uses local, organic ingredients to make delicate artisanal pasta in flavors like golden egg, fiery red chile, seasonal herb (lavender and lemon bum), and crimini mushroom.

The two-serving bags are perfect for a dinner date.

For the ho-stess with the mostess.

Available at Green Grocer, 1402 West Grand Avenue, at Noble Street (312-624-9508 or greengrocerchicago.com); Dirk’s Fish, 2070 North Clybourn Avenue, between North Wayne and North Lakewood Avenues (773-404-3475 or dirksfish.com); Chicago’s Downtown Farmstand, 66 East Randolph Street, between North Michigan and North Wabash Avenues (312-742-8419).