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“That simplistic approach becomes incredibly difficult to perfect, and that is something we were obsessed with from day one.”
- Chef Thomas McNaughton
Two ingredients:
Flour. Water.
Yep, that's it.
Clever? We thought so too.
We're a little rough around the edges...
+ we like it that way.
And we like it that way.
We take texture seriously.
Because texture is what stands between you + flavor.
We choose flavor. Always.
The classic short tube with a rainbow arc, perfect for your Sunday potluck.
Chefs' favorite noodle! Ruffled edges grip cream-based sauces, traditional basil pesto + more.
Versatile + familiar, ideal for red sauce dishes to seafood-based pasta.
Everyone's favorite short pasta. A hollow tube with textured ridges that suits many methods.
See the difference
See,
the difference
True organic semolina grain creates a beautiful restaurant-quality golden hue at home.
Feel the difference
Feel,
the difference
Texture is the secret to creating a delicious dish. The deep, rough ridges of our pasta grab hold of sauce and all of the flavor that comes with it.
Taste the difference
Taste,
the difference
We craft our pasta with artisanal bronze dies instead of low-cost Teflon dies. The result? The perfect bite, every time.
Testimonials
Flour+Water is serious about pasta. The difference is in the taste and texture. Their pasta is seriously good.
The spaghetti is great - nice texture, thickness and flavor! You've got a new customer.
Silky, chewy, and clean flavor. Beautiful shapes!
100% organically grown + milled.
Supporting climate-friendly regenerative farming practices across North America.
1% of all our proceeds donated to Zero Foodprint.
Learn More
Flour + Water first opened its doors in 2009. Since then, we have expanded to four different award-winning restaurant experiences.
Without our team + our incredible community, we simply wouldn’t be here.
For expert chef’s tips + delicious recipes, check out our blog.
Learn MoreThe Latest
Penne with Prosciutto + Peas
This recipe comes from our cookbooked, flour + water: pasta. We used dried penne in place of fresh garganelli for the perfect...
Asparagus, Onion + Bacon Macaroni
When spring produce starts to show up at the market, this dish is an absolute must-make.
Springy Trout Spaghetti
We asked friend of Flour + Water, Sara Tane, to develop a spring-y recipe using our noodles + Fishwife tinned...
Penne with Prosciutto + Peas
This recipe comes from our cookbooked, flour + water: pasta. We used dried penne in place of fresh garganelli for the perfect weeknight spring dinner.
Asparagus, Onion + Bacon Macaroni
When spring produce starts to show up at the market, this dish is an absolute must-make.
Springy Trout Spaghetti
We asked friend of Flour + Water, Sara Tane, to develop a spring-y recipe using our noodles + Fishwife tinned fish.
