Traditional Artisan and Dried Pasta
Made in Michigan
Using the Best Ingredients and Traditions
Made in West Michigan
We Start with US Sourced Hard Wheat Selecting Unbleached Organic
Semolina and Durum Flour.
Our Standard Recipe only uses two ingredients:
Semolina and Water…
Small Batch production is essential for monitoring quality…
…and providing Custom Crafted possibilities.
We use Brass Die Extrusions and Traditional Italian Equipment
to produce the desirable Shapes, Texture & Bite.
Fresh Pasta is air-dried (slower and cooler) for Flavor over a few days
like old world pastas.…instead of completed within hours.
Our Chef handles every batch and inspects the final product!
Drying Pappardelle Pasta
Drying Caserecce Pasta
about the chef
Michael Murray, CEC
Michael is the chef behind the pasta production. He is a graduate of the Culinary Institute of America, has worked for over 15 years in the industry, and is recognized by the American Culinary Federation as a Certified Executive Chef. Michael's special interests are in sustainability and farm-to-table applications using locally sourced ingredients and artisan production techniques to produce historically relevant foods. Michael is highly involved in the local community as a chef instructor at the local culinary school, a regular volunteer for chef demonstrations at the local farmer's market, an active member of the local American Culinary Federation chapter, in addition to managing his own local business.