The Soul of Our Pasta is the Grain.
For the Love of Grain.
We believe the story of great pasta begins not in our kitchen, but in the fields and mills of our trusted partners. It's a commitment to quality you can taste in every single bite.
Meet our Partners
We don't just buy flour.
We build relationships with millers who share our reverence for the grain.
Molina Grassi
Parma, Emilia-Romagna, Italy
Our Partnership
For our Classico line, authenticity is everything. That's why we partner with Molina Grassi, a family-owned mill in the heart of Parma, Italy. Their dedication to organic farming and mastery of blending Italy's finest durum wheat cultivars ensures a consistent, high-quality semolina that forms the perfect foundation for our traditional pasta shapes.
Flours We Source From Them
Organic Durum Wheat Semolina
Milling Style: Semola Rimacinata
Key Feature: Certified Organic
Flavor Profile: Clean and subtly sweet, providing the perfect canvas for any sauce.
Used in our: Classico Penne Rigate, Rigatoni, and Spaghetti
Janie's Mill
Ashkum, Illinois, USA
Our Partnership
For our Casa line, we looked for a partner who shared our passion for flavor and sustainability. Janie's Mill grows and stone-mills exceptional organic grains. Their whole-grain durum flour provides the nutty, robust flavor that makes our Casa pasta so unique and satisfying.
Flours We Source From Them
Organic Whole Grain Durum Flour
Milling Style: Whole Grain
Key Feature: Stone-Milled
Flavor Profile: Rich, nutty, and earthy with a satisfying, hearty texture.
Used in our: Casa Line (All Shapes)
Mulino Marino
Cossano Belbo, Piedmont, Italy
Our Partnership
Our Speciale line is where we explore the unique character of exceptional grains. We begin this journey with Mulino Marino, a celebrated family mill in Italy known for sourcing and milling rare and flavorful organic grains. Their semolina isn't just a foundation; it's an inspiration, allowing us to create limited-edition pastas with unparalleled taste and story.
Flours We Source From Them
Organic Durum Wheat Semolina
Milling Style: Semola di Grano Duro
Key Feature: Certified Organic
Flavor Profile: Distinctive and full-bodied, with a pronounced sweetness and robust character that stands on its own.
Used in our: Speciale Penne Rigate, Gemelli, and Spaghetti
A Deeper Dive
Understanding the craft behind the grain.
A Spotlight on Exceptional Grains
Senatore Cappelli - The Heirloom Statesman
Origin: Puglia, Italy, early 20th century.
The quintessential Italian heirloom durum, known for its tall stalks and a distinctive, nutty flavor. Pasta made from this grain has a rustic texture and a full-bodied chew.
It's a direct link to the agricultural history of Southern Italy and represents the benchmark for artisanal quality.
Khorasan (KAMUT®) - The Ancient Giant
Origin: The Fertile Crescent, rediscovered in the 20th century.
Known for its large, humpbacked kernels and a naturally rich, buttery flavor. It produces a pasta with a smooth, silky texture and beautiful golden color.
Khorasan proves that what is old can be new again. Its incredible flavor shows how much complexity can be found in ancient grains.
Kronos® - The Modern Gold Standard
Origin: Developed in Arizona, USA; celebrated worldwide for pasta.
A world-renowned modern durum cultivar prized for its high protein, superior gluten strength, and beautiful golden-amber hue. It ensures a perfect "al dente" bite every time.
Kronos® represents the pinnacle of agricultural science in pursuit of the perfect pasta. It provides the consistent, high-performance foundation that allows our Classico line to shine.
The Art of Milling
The difference between stone-milling and modern roller-milling is profound. Stone-milling is a slower, cooler process that preserves more of the grain's natural bran and germ. This results in a more flavorful, aromatic, and nutritious flour, which translates directly into a superior pasta.
Reading the Bag: Protein & Ash
Technical terms like "Protein Content" and "Ash Content" tell a story. Higher protein means a stronger gluten network and a better 'al dente' bite. Ash content indicates how much of the mineral-rich bran remains in the flour—a higher number often means a more rustic, flavorful product. Understanding these helps us craft the perfect pasta for you.