Organic Pasta

Baia Pasta is an Oakland company run by two Italians who realized that most Italian pasta is made from North American wheat shipped to Italy, made into pasta and then shipped back. Crazy, right? They set out to create pasta here, instead, from the finest organic flours from Utah, Montana, Colorado and California. 

Each type of wheat is well-kneaded with no other ingredient besides cold water then extruded gently in small batches through brass dies, giving the pasta a rough surface (good for catching sauce and for cooking al denté). It's then dried at low temperatures to preserve the original protein and gluten content. The pasta is out-of-this-world good. And the type geeks in our office are in love with the beautiful packaging.

Whole Durum Wheat Twins (Gemelli)

Twins are similar to ringlets –  a single S-shaped strand twisted into a spiral – but without ridges. They pair well with meat, cream, seafood and vegetable sauces and are excellent in pasta salads.

Whole Spelt Nutshells (Orecchiette)

Nutshells are Baia's smooth, un-ridged version of this traditional dome-shaped pasta from Puglia, Italy’s heel. Match with broccoli raab and garlic – these scoop even the runniest sauce.

Whole Durum Wheat Pac-Macs (Paccheri)

Pac Macs are Baia's version of paccheri, the most traditional pasta cut in Naples besides spaghetti. They derive their name from the Greek ”πας” (all) e “χειρ” (hand) – in other words, some sort of slap given with a full hand. This pasta does pack a punch! The pac-macs are thick, toothsome and take center stage.

Whole Spelt Mohawks (Creste Di Gallo)

Mohawks are a curly, medium-ribbed pasta that looks like a rooster's crest – with awesome sauce-retention devices. Good in pasta salads as well, they’ll add good design to your dishes. 

ingredients

Each pasta contains nothing more than the type of grain listed and water. Comes in a one-pound box.