Folks often ask why Flour City Pasta tastes better than store-bought. I always reply, "It’s the love," but I recently discovered an article from Italy that explains it better than that. In big, commercial pasta factories, they dry the pasta at very high temperatures very quickly. I dry my pasta low and slow. This extended drying process allows my pasta to ferment slightly, creating that extra-delicious flavor everyone asks about.
I use local and organic ingredients, sustainable practices, and my own two hands to make my pasta, partnering with farmers in my area and sourcing materials, such as spent brewers grain, distillers' grain, and wine pomace, to create original offerings that literally carry the flavors of the region with them.
Try the unique tastes and textures of Flour City Pasta for yourself!