Durum Wheat is a hard, high protein wheat used in the best quality pastas.

Semolina is a large sifted milling of Durum Wheat.

All wheat and primary ingredients are from the United States in order to support our local and national economy and to keep the quality of the product consistent.

Extrusion is a low moisture process used to make pasta in which the dough is pressed through a mold or die to form each shape. This gives the pasta more texture and chew.

Brass or bronze dies create the rough exterior texture to the pasta, which is both traditional and holds a sauce on the pasta. Alternatively, most commercial pasta companies use teflon or other metal dies which give a much smoother surface to the pasta. Smooth-surfaced pasta does not cling well to the sauce.

We slow dry the pasta at ambient temperature using traditional methods to improve the quality, flavor, and texture.

Pasta consumed soon after purchase will have the freshest flavor. However, it is very shelf stable and there is minimal loss of quality for over a year.

Cooking instructions are on the back of each package. However, cooking times are on average 1-2 minutes longer than most commercial pasta cook times.

We do not have a gluten free facility. We may have alternative grain pastas and low gluten options in the future.