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The pastas we sell start with great wheat—often heirloom varieties. The shapes are extruded through bronze dies, which are slower and need replacing more frequently than the modern standard Teflon, but give the pasta a rough, mottled texture that grips sauce like no other. And then they're dried at ambient temperature for a long, long time—often for days, as much as ten times longer than the industrial stuff. That makes for super flavorful pastas that are super with sauces or just simply with oil and maybe a bit of Parmigiano Reggiano.