Baia Pasta specializes in brass-extruded pasta using only the finest organic flours from America, mostly from Utah, Montana, and Colorado. We also collaborate with California farmers to grow unique durum and spelt wheat varieties. We believe that American wheat is among the best in the world and are very proud to create the first pasta that glorifies all its features.
Producing artisanal pasta at Baia Pasta means exceptional flavor, derived from only the finest quality ingredients. Baia Pasta is:
- Well-kneaded with cold water to create a compact fragrant dough that maintains all the original integrity of the flour.
- Extruded gently in small batches through brass dies giving the pasta a rough surface to create a good al dente and to absorb sauce.
- Dried at low temperatures (never over 105F) to preserve the original protein and gluten content of the wheat and maintain its great flavor.