Ingredients
Organic, fresh, sustainable and local are all words that describe our ingredients list. But the most important to me would certainly be: quality. When it comes to Italian baking/cooking, the key to success is always in the quality of the inputs.
Using organic stoneground flour - milled fresh within our kitchen or sourced directly from our local miller - we are crafting a tastier, more nutrient-dense dried pasta for all to enjoy.
Pasta has flavor - don't you forget it!
Technique
As I made my way into the kitchen as an adult, my grandmother (Nonna Flora) would share her ‘recipes’ with me holding out the palm of her hand, throwing salt in and saying “Quanto basta” - translated 'as much as needed.'
Simply put - there are no special techniques or exact formulas when it comes to Italian cooking; just a combination of premium ingredients put together with time and thoughtful consideration.
That's why we choose to slow-dry all of our pastas, giving them 3+ days to release moisture while retaining all of the flavor and nutrients (unlike factory heat-dried pastas).
Just like Rome, pasta isn't made in a day.
Health
Knowledge is power...as well as flavor! Not all dried pastas are nutrition-less sticks of wheat.
The mass production of pasta unfortunately strips away all of the plentiful vitamins and minerals that wheat has to offer. By using a slower, more thoughtful method, we are able to preserve those nutrients in a better for you pasta that is more easily digested and flavor-rich.
And by keeping our pastas 100% plant-based we can honestly say that we are "growing our noodles from the ground up!"
