Baia Whole Wheat Gemelli Pasta

Worth the wait.

In the last 20 years there’s been huge growth in American artisan cheesemaking and bread baking, but there’s never been a great American dried pasta—until now. From Oakland, California, Baia is taking advantage of the fantastic organic flours produced in the US to create some equally fantastic pasta. Originally from the Piedmont of northern Italy, Renato studied with the best pasta makers in Italy for years to learn the secrets of making great dried pasta. He and his partner Dario Barbone set up shop in Oakland and started making dried pasta for the bay area.

They use traditional techniques, from extruding the pasta through brass dies to give it a rough surface texture that’s great for sopping up sauce, to drying the pasta slowly at low temperatures to develop flavor. The result is a toothsome pasta that tastes like fresh bread and stands up to the best pastas we can find anywhere.

The shape, "gemelli," means "twins" in Italian. Each piece has two little twists of pasts curled around each other in bite-size bits.

Baia Whole Wheat Gemelli Pasta



Baia Whole Wheat Gemelli Pasta $14
P-BAI-GEM 1 lb box
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