Chef Vartan Abgaryan crafts a creamless play on Fetucchini Alfredo utilizing sunchokes and Baia Pasta's Durum Rocchetti.
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Its tubular shape plays nicely with lighter sauces such as pesto or pomodoro and is perfect for pasta salads tossed with fresh veggies and creamy cheeses. Of course, in our test kitchen we also love it with restaurant flavors like braised eggplant or ricotta salata, in robust soups, and of course in a killer mac and cheese.
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After noticing a gap in the American Pasta arena - Renato took the leap and started creating a superior dried past using All-American flour. We sat down with Renato to learn more about how and why he started Baia Pasta and to give him a platform to share his journey.
Read MoreSimple to execute but bustling with layers of flavors, Chef Kelly Whitaker's Spring Nicoise Salad is perfect as a small weekend snack or make a bigger version for a picnic for two in the park among the seasons blooming flowers.
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We love ZΓΌrsun Idaho Heirloom because of their dedication to source and grow the finest heirloom varietals available. This approach to offering the best ingredients extends to their new line of grains and pastas. Made from a combination of black squid ink and egg pasta, this Black Tie orzo has a striking appearance and subtle flavor.
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A take on the Italian classic - Cacio e Pepe - Chef Jason Alley gives the dish an Asian twist with the addition of nori + a topping of Crunch Dynasty.
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Some of the worlds best Durum wheat is grown right here in the United States. Yet most dried pastas available in grocery stores are imported from Italy. Leah Ferrazzani of Semolina Artisanal Pasta set out to reverse this trend by hand crafting dried pasta, utilizing only American grown Durum wheat.
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A simple, yet decadent dish, this creation from Chef Michael Fiorelli combines just eight ingredients (two of which are cheese!) that will blow your palate away.
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Made of Whole Grain Hard Red Winter Wheat, noted for its full-bodied nutty flavor this Linguine has surprisingly delicate texture and great durability. Hard Red Winter Wheat is traditionally planted in the fall providing it a richer flavor but retaining its properties as an excellent source of protein, dietary fibers, manganese and selenium.
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Pushing the philosophy of "farm-to-table" Bob Klein started community grains as a way of bringing the movement to wheat production. While initially intended to be used in pasta for his restaurant, Oliveto, Bob is expanding his reach while helping to user in a new era of grain growing.
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Lucious Saffron Malloreddus pasta from Sfoglini Pasta Shop is highlighted by Chef Annie Pettry. Learn how to create tomato butter while mastering this recipe alongside Chef Pettry in her video recipe tutorial.
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This decidedly odd name means "fat little calves" in Sardinian but all you need to know is that this is one ridiculously delicious pasta. Traditionally native to that coastal region south of Italy, Sfoglini's Malloreddus pasta is made with a hint of saffron, giving the dough its yellow-orange hue and subtly exotic flavor.
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Marrying their backgrounds of design and culinary, Scott Ketchum + Steve Gonzalez have teamed up to bring superior pastas to the restaurants of New York City. With a focus on using only the finest flours produced in America + extruded through bronze dies, Sfoglini produces a staple batch of pastas, intermixed with seasonal offerings - according to what is currently in season.
Read MorePasta alla Carbonara - a soul-satisfying Italian favorite originating from the Apennine hills - is traditionally crafted with guanciale (or bacon or pancetta), spaghetti, eggs, parmesan and black pepper. Nothing more. Now, before any battles break out over authentic Carbonara and what ingredients should or should not be present, let me say this... What you are about to see is not a traditional Carbonara. Again, this is NOT a traditional Carbonara.
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