Pasta, Rice & Grains

Much of the technological progress that's allowed grains to be shelf stable and allowed pastas to be produced in minutes instead of days has eliminated what gives them flavor. We work with folks still using traditional practices: heirloom grains that are ripened in the field, slow sun-drying, stone milling the whole grains, bronze dies for extruding pasta. The result is pasta, rices, and grains with incredible flavor.