Once the brown rice or einkorn is harvested, the fresh crop is dried, cleaned and milled. Then it is brought to our family-run pasta manufacturers just outside of beautiful Lucca, Italy, where this family has been crafting pasta for over a century and a partner of ours for over a decade.

While our pastas are either gluten-free or einkorn-based instead of traditional wheat pastas, we still choose to use time-honored pasta making techniques from long ago. Our pasta artisans mix our flours with water from local mountain springs and press each shape through bronze dies, just as their families have done for over a century. These bronze dies give each pasta variety a coarse surface that will hold onto sauce better. We dry our pasta slowly at low temperatures to preserve the nutrients and delicious flavors.

We know that this extra attention to detail and dedication to preserving traditional techniques will continue to give our pastas their delicious flavor and hearty texture.