Why it all starts here
IT'S ALL ABOUT
THE FLOUR.
American flour and Italian flour are not the same thing. They aren't even close. Italian wheat is softer, slightly sweeter, and lower in harsh gluten proteins. American wheat — grown from high-yield varieties developed in the early 1900s to maximize per-acre output — has more complex, harder-to-digest gluten structures.
Italy regulates its flour by fineness of grind and ash content. The result is a product that's cleaner, more digestible, and dramatically different in texture. When you make pasta with imported Italian flour, you feel the difference in the dough immediately — it's silkier, more elastic, and more forgiving. The pasta that comes out is tender with the right bite.
We import both Semola and 00 flour directly from a Mill in Italy. No substitutes. No compromises. This is why our pasta tastes the way it does — and why gluten-sensitive customers who can't eat American pasta often eat ours just fine.
Lazio, Italia · Hard durum wheat
SEMOLA DI GRANO DURO
Twice-milled hard durum wheat with 12–14% protein. Golden in color. Gives our pasta its signature texture, structure, and golden hue. Used for our fresh-cut shapes — pappardelle, tagliatelle, fettuccine and more. The backbone of every bowl.
Lazio, Italia · Soft wheat
00 FLOUR (DOPPIO ZERO)
The finest grind in Italian milling — like silk through your fingers. Soft wheat milled twice to remove all bran and germ. Creates pasta doughs that are exceptionally smooth, elastic, and delicate. Used in our egg-based pasta and fresh lasagna sheets.
