Selling fresh pasta in Kansas

Q: Where may food made at home be sold in Kansas?

K.S.A. 65-689, License requirements; exceptions says: “(4) A person who produces food for distribution directly to the end consumer, if such food does not require time and temperature control for safety or specialized processing, as determined by the secretary.” (K.S.A. 65-689, License requirements; exceptions, read October 24, 2026). Kansas Legislature, House Bill No. 2158 (2026), enrolled says: “(b) Any beekeeper who wishes to sell honey or honeycombs for sale or resale at a retailer shall be exempt from the requirement to hold a license pursuant to K.S.A. 65-689, and amendments thereto, if such beekeeper meets the following requirements: (1) Honey and honeycombs are packaged on the property of the beekeeper harvesting and selling such products; ... (3) the beekeeper keeps such honey and honeycombs unaltered and free from additional additives; (4) the hive or hives from which the honey or honeycombs originated were located in the state of Kansas when such honey or honeycombs were harvested; (5) the beekeeper's annual gross sales from honey and honeycombs does not exceed $35,000;” (Kansas Legislature, House Bill No. 2158 (2026), enrolled, read October 24, 2026). ShelfStep's summary of the rules and their sources, read October 24, 2026; not legal advice.

Q: Where do I go from here?

How to sell fresh pasta to stores. Every step, its reason and its typical cost Selling food made at home in Kansas. All of Kansas's lines, what you may make, register and outgrow How do I find and choose a co-packer?. 5 min read How do I work out my shelf life and best-by date?. 4 min read Do I need to register with the FDA to sell my food product?. 4 min read ShelfStep's summary of the rules and their sources, read October 24, 2026; not legal advice.

Sources last read Oct 24, 2026

What Kansas's own pages say about making fresh pasta at home, each line linked, and the path to a store when you want one to stock it.

Run the free rules check for it: no account, no AI.

General information, not advice. This is written for small food makers and cites its sources, but it is not legal, regulatory or food-safety advice, and it cannot account for your product, your state or your facility. Rules change and thresholds are adjusted yearly. Confirm anything you are about to act on with your state agency, a Process Authority, or the FDA.

Can I make fresh pasta at home in Kansas?

Kansas's own pages, as ShelfStep read them on October 24, 2026, do not name fresh pasta or foods like it, so this page cannot tell you whether a home kitchen in Kansas may make it. Ask the Kansas Department of Agriculture before you make it at home to sell. What the state allows and leaves out in general is on the Kansas page.

What rules does fresh pasta come under beyond Kansas's?

Outside a home kitchen, ShelfStep's plan reads fresh pasta as a refrigerated or frozen food. The plan's own line for it, a default and not a law:

ShelfStep’s plan default, not a lawFrozen or refrigerated (non-meat): cold chain, shelf-life / challenge study, "keep frozen/refrigerated" labeling.21 CFR 114.3

What the rules behind it say, in their own words, with the page and the day ShelfStep read each. ShelfStep does not decide which of them apply to your product.

Source to check: the rules behind ShelfStep's plan for fresh pasta

Acidified foods kept under refrigeration21 CFR 114.3(b) says:“and foods that are stored, distributed, and retailed under refrigeration are excluded from the coverage of this part.”21 CFR 114.3(b) · Read Oct 8, 2026

Source to check: FDA food facility registration

FDA's definition of a food facility21 CFR 1.227 says:“Facility means any establishment, structure, or structures under one ownership at one general physical location, or, in the case of a mobile facility, traveling to multiple locations, that manufactures/processes, packs, or holds food for consumption in the United States. ... The private residence of an individual is not a facility.”21 CFR 1.227 · Read Oct 8, 2026

Where may food made at home be sold in Kansas?

Kansas's Direct-to-Consumer Food Sales rules: what may not be made at homeK.S.A. 65-689, License requirements; exceptions says:“(4) A person who produces food for distribution directly to the end consumer, if such food does not require time and temperature control for safety or specialized processing, as determined by the secretary.”K.S.A. 65-689, License requirements; exceptions · Read Oct 24, 2026
Kansas, beekeepers selling honey at a retailer: where it may be soldKansas Legislature, House Bill No. 2158 (2026), enrolled says:“(b) Any beekeeper who wishes to sell honey or honeycombs for sale or resale at a retailer shall be exempt from the requirement to hold a license pursuant to K.S.A. 65-689, and amendments thereto, if such beekeeper meets the following requirements: (1) Honey and honeycombs are packaged on the property of the beekeeper harvesting and selling such products; ... (3) the beekeeper keeps such honey and honeycombs unaltered and free from additional additives; (4) the hive or hives from which the honey or honeycombs originated were located in the state of Kansas when such honey or honeycombs were harvested; (5) the beekeeper's annual gross sales from honey and honeycombs does not exceed $35,000;”Kansas Legislature, House Bill No. 2158 (2026), enrolled · Read Oct 24, 2026

What does Kansas say a home-made label must carry?

Kansas's Direct-to-Consumer Food Sales rules: the home-made labelK.S.A. 65-665, Food deemed misbranded, when says:“A food shall be deemed to be misbranded: ... (e) If in package form, unless it bears a label containing: (1) The name and place of business of the manufacturer, packer or distributor; and (2) an accurate statement of the quantity of the contents in terms of weight, measure or numerical count.”K.S.A. 65-665, Food deemed misbranded, when · Read Oct 24, 2026
Kansas's Direct-to-Consumer Food Sales rules: the home-made labelK.S.A. 65-665, Food deemed misbranded, when says:“(i) If it is not subject to the provisions of subsection (g), unless it bears labeling clearly giving: (1) The common or usual name of the food, if any; and (2) in case it is fabricated from two or more ingredients, the common or usual name of each such ingredient, except that spices, flavorings and colorings, other than those sold as such, may be designated as spices, flavorings and colorings, without naming each.”K.S.A. 65-665, Food deemed misbranded, when · Read Oct 24, 2026
Kansas's Direct-to-Consumer Food Sales rules: the home-made labelK.S.A. 65-665, Food deemed misbranded, when says:“(k) If it bears or contains any artificial flavoring, artificial coloring or chemical preservatives, unless it bears labeling stating that fact.”K.S.A. 65-665, Food deemed misbranded, when · Read Oct 24, 2026
Kansas, beekeepers selling honey at a retailer: the home-made labelKansas Legislature, House Bill No. 2158 (2026), enrolled says:“(2) packaged honey and honeycombs are labeled with the following information in legible English and otherwise be in accordance with state and federal law: (A) A "honey" or "honeycomb" designation. The floral source may be part of the name if the product contains a significant amount of pollen from that flower; (B) the name, address and zip code of the beekeeper packaging the honey or honeycomb; (C) the net weight of the contents; and (D) a disclaimer stating the following: "Product not subject to routine inspection by the Kansas department of agriculture.";”Kansas Legislature, House Bill No. 2158 (2026), enrolled · Read Oct 24, 2026

How do I get fresh pasta into a store in Kansas?

Kansas's Direct-to-Consumer Food Sales rules: what applies beyond the home-kitchen rulesK.S.A. 65-656, Definitions says:“(w) "Food processing plant" means a commercial operation that processes or stores food for human consumption and provides food for distribution to other business entities at other locations, including other food processing plants and food establishments. "Food processing plant" does not include any operation or individual beekeeper that produces and distributes honey to other business entities if the producer does not process the honey beyond extraction from the comb.”K.S.A. 65-656, Definitions · Read Oct 24, 2026
Kansas's Direct-to-Consumer Food Sales rules: what applies beyond the home-kitchen rulesK.S.A. 65-688, Retail food establishments and food processing plants; inspection fees says:“(b) The cost of the application fee for each food establishment and food processing plant location shall not exceed $350. ... (d) The cost of the annual license fee for each food processing plant shall be as follows: (1) No more than $200 for any food processing plant of less than 5,000 square feet;”K.S.A. 65-688, Retail food establishments and food processing plants; inspection fees · Read Oct 24, 2026
Kansas's Direct-to-Consumer Food Sales rules: what applies beyond the home-kitchen rulesK.S.A. 65-689, License requirements; exceptions says:“(a) It shall be unlawful for any person to engage in the business of conducting a food establishment or food processing plant unless such person shall have in effect a valid license therefor issued by the secretary. (b) Applications for such licenses shall be made on forms prescribed by the secretary, and each such application shall be accompanied by an application fee and by a license fee. Prior to the issuance of any such license, the secretary shall inspect or cause to be inspected the food establishment or food processing plant designated in the application, to determine that it complies with rules and regulations adopted pursuant to the food, drug and cosmetic act, and amendments thereto.”K.S.A. 65-689, License requirements; exceptions · Read Oct 24, 2026

From there, ShelfStep's standard plan for a refrigerated or frozen food has 20 steps. The first 6 help you find out where and how fresh pasta can be made at all, so they come first:

1.
Write the recipe down with exact amounts
Cost, price, nutrition and the label are all worked out from this. Write it in the units you actually use; ShelfStep converts for the label. What matters is that someone else could make the same batch from what is written.
2.
Decide how it is kept: on a shelf, in the fridge or frozen
The planned storage helps the reviewer assess the process, shelf life and packaging.
In the plan: It decides which rules you follow.
3.
Work out how it stays cold from your kitchen to the shop
If your product needs refrigeration or freezing, plan how to keep it cold at every hand-off. Who keeps it cold at each hand-off, and how you would know if they did not, is what a buyer asks first.
4.
Find out where you are allowed to make it for sale
This finds out whether the state’s rules allow making this in a home kitchen or point to a commercial one — and that changes the cost and the timeline of everything after it. It is much cheaper to find out now than after buying packaging.
In the plan: Your state's home-kitchen rules, in its own words. Whether they cover your product is for your state's agency to say.
5.
Have the pH and water activity of a finished batch measured
These measurements give your reviewer information about the batch; they do not establish safety or storage conditions on their own.
In the plan: The two numbers the acidified-food rules name. Measured on the finished product, once it has settled.
6.
Get a Process Authority's letter on how it is made safe
Ask a qualified reviewer which process and storage conditions your product needs. This is where you ask someone qualified, a Process Authority, to put in writing how the product is made safe. Buyers, insurers and inspectors may ask for that document, and it cannot be obtained after the fact for product you have already sold.
In the plan: Needs the pH first. Their letter sets out the process they ask you to hold to, and the storage line for your label.

Every step, with its reason and what it typically costs, is on the fresh pasta page:

1. Write the recipe down with exact amounts 2. Decide how it is kept: on a shelf, in the fridge or frozen 3. Work out how it stays cold from your kitchen to the shop 4. Find out where you are allowed to make it for sale 5. Have the pH and water activity of a finished batch measured 6. Get a Process Authority's letter on how it is made safe 7. Look into FDA registration 8. Choose the container and what seals it 9. Shortlist three co-packers or commercial kitchens 10. Work out what one batch, and one unit, costs to make 11. Set up lot codes and a recall plan 12. Make a first full-size batch 13. Find out how long it keeps 14. Get barcodes 15. Draft the label with everything it has to say 16. Set the wholesale and shelf price from the cost 17. Sell it at a market before you scale 18. Get product liability insurance 19. Make the one-page sheet a buyer reads 20. Name your first three stores

Where do I go from here?

How to sell fresh pasta to storesEvery step, its reason and its typical cost Selling food made at home in KansasAll of Kansas's lines, what you may make, register and outgrow

How do I find and choose a co-packer?5 min read How do I work out my shelf life and best-by date?4 min read Do I need to register with the FDA to sell my food product?4 min read

Check the rules for yours, then keep it

The rules check runs the same deterministic engine ShelfStep uses inside the app, on your answers, and quotes the sentences each rule rests on, with their links and the day ShelfStep read them. It does not decide which apply. It is free, needs no account and uses no AI. A ShelfStep workspace then keeps your plan, your records and the dates, free for one product.

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Something here out of date, or a state we should write up next? Email hello@shelfstep.com.