OUR PASTA

we specialize in TRADITIONAL handmade & bronze drawn fresh pasta.

the flour we use for our pasta is milled in italy. The grain that is selected by the mill must contain zero traces of GLYPHOSATEs & be COMPLETELY GMO free.

we respect the traDITIONAL CRAFT OF PASTA MAKING. we CHOoSE TO HONOuR THAT TRADITION BY USING the highest quality italian milled flour.

Our hand rolled pasta

This style of pasta is truly a labour of love. Made from just 2 simple, high quality INGREDIENTS…flour & Eggs.

The flour we choose to use for this is a soft wheat tipo 00 flour. It is finely sifted & has a natural yellow hue to it.

We use Ontario free run eggs. We choose to use a higher percentage of whole egg in our ratio. it enables our pasta to be less wasteful & yields a lighter final product. this also gives our pasta a more traditional bite when cooked al dente.

We choose to sheet this pasta more traditionally too. It is kneaded twice. initially by machine in bulk & then finished by hand. a double knead enables micro air bubbles to be formed in the dough. These air bubbles then become trapped within the dough.

we roll it out by hand. Slowly stretching it opposed to flattening. This process enables the air bubbles formed during the kneading process to become trapped within the pasta.

The end result? a lighter, wafer like texture pasta. slowly sheeting it by hand also affects the surface texture too!

Because it is sheeted slowly a rough or “ruvida” texture is formed on the outside. These grooves & crevices that are formed become perfect for holding sauces. this translates into a much more unique & enjoyable eating experience.

Our hand rolled pasta should be consumed within 3 days of purchase. it should be handled with care & kept REFRIGERATED at all times. It should be kept out of high humid ENVIRONMENTS.

we sell this pasta in quantities that serve 2.

Our bronze drawn pasta

Bronze drawn pasta is the TRADITIONAL method of EXTRUDING pasta.

COMMERCIAL, mass produced pasta is extruded through teflon dies & dried INCREDIBLY quickly. this is how they’re able to produce such large quantities.

we take a more TRADITIONAL APPROACH. our bronze drawn pasta is made in small batches with a high protein coarse semola flour. semola or semolina is made from milled durum wheat.

the Semola is then mixed by hand with a low hydration of water. this ensures the hydration is just right. It is then placed into an extruder & forced through a bronze die. The force & heat caused from the friction enables the dough to form the shape. The porous bronze die creates micro surface tears on the exterior of the pasta. Thus enabling sauce to better adhere to the pasta once cooked.

It improves the mouthfeel & better distributes flavour of the sauce as well as the grain itself. This pasta is lighter, more nutritionally dense, easily digestible, less processed & cooks in a fraction of the time.

All of our bronze drawn pasta is taken through a curing process. This curing process ensures the shape will not collapse & will maintain its full integrity once cooked.

this style of pasta should be consumed within 6 days of PURCHASE. it should be kept REFRIGERATED at all times. although best when consumed fresh, you can freeze it.

if cooking from frozen please add 30 seconds to a minute onto the suggested cook time. Cook directly from frozen in salted boiling water. do not thaw.

we sell this pasta in 300g packages that serve 2.