The artisanal pasta CSA

June 8, 2012 | By | Comments (2)

Courtesy of Baia Pasta

I’m a little crazy for a good CSA (community supported agriculture). That’s when you sign up with a nearby farm, you pay a monthly fee (or quarterly), and you get a box of fresh vegetables delivered to a central location in your neighborhood. I’ve heard of meat CSAs, and even coffee CSAs. But pasta CSA? Sign this Italian up.

Baia Pasta is not just any pasta either. But pasta made by two Italians, one of whom was the former executive director of Slow Food International (Renato Sardo). He and other co-founder, Dario Barbone, named it baia, the Italian word for Bay, paying homage to its location in the San Francisco Bay Area.

Courtesy of Baia Pasta

The wheat Baia uses is from Colorado, Utah and Montana—wheat considered to be the best in the world, says Renato.

Courtesy of Baia Pasta

It’s also small batch. Yes to organic grains. All the usual and unusual varieties: durum, kamut and spelt. And Baia is in the process of partnering with California farmers to add other varieties.

Courtesy of Baia Pasta

Bye bye industrial pasta. This is serious pasta. This is why I live in California.

For more info on the CSA or how to buy this pasta.

COMMENTS

  1. http://google.com/

    Wow, this article is fastidious, my sister is analyzing these things, thus I am going to let
    know her.

    June 18, 2014 at 5:48 pm
  2. You’re welcome

    [...] long like spaghetti) pasta as long as it has that extra-matte texture you find in artisanal pastas. Here’s an image, for [...]

    February 26, 2013 at 6:09 pm

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