PASTA MAKING

We knew it would be fun to make pasta! We also wanted a local pasta grown from our own grains that would be fresh and wholesome and help us feel better about the number of evenings we end up making pasta for dinner! We grow, mill, and produce pasta from purposefully selected organic grains that have been cultivated for nutrition, flavor and resilience.

To make pasta, we use a small Italian extruder with a bronze dye that shapes and cuts the pasta into variously appetizing swirls and whirls. These bronze dies are appreciated and adored for producing pasta noodles with a rougher, more porous texture that absorbs and carries sauces more effectively.

If you're a pasta aficionado, and you've listened to the Sporkful podcast, then you know that noodles produce different kinds of mouthfeel and possess a range of qualities related to "sauceability," "forkability," and "tooth-sink-ability."

We make our pastas with our organic, stone-milled flours and keep the recipes simple, adding local organic veggie juices for color and subtle flavor enhancements. We've also selected a range of pasta shapes including classic favorites like Fusilli and Rigatoni, and less well-known but with a charming chicken allusion, Creste Di Gallo, and Crystie's personal pasta of choice, Mafaldine.