The source for great pasta

On sale

Organic Bronze Die Pasta

This product is:

Ingredients: Flour (organic North American semolina) + Water

Contains wheat ingredients and is manufactured in a facility that uses eggs.

Style
Sale price

Regular price $23.96 $23.96
( / )
Flour + Water Foods

How to make the perfect bite, every bite:

Salt the Water:

Salt the Water:

This is the most important step when cooking pasta. Bring a large pot of water to boil + dissolve ¼ cup of salt for 4 quarts of water.


Cook Until Al Dente:

Cook Until Al Dente:

Add your pasta + cook until al dente. Meaning cooked just enough to be resistant to the bite.


Strain & Save:

Strain & Save:

Strain your pasta + save a splash of pasta water to season your sauce (the foam is the good stuff!)


Finish in the Pan:

Finish in the Pan:

Combine pasta + sauce in your pan. The texture of the pasta will help the sauce cling on, creating a more flavorful finished dish.

 

THE LATEST

Campanelle with Peas, Pecorino & Basil Pesto

Campanelle with Peas, Pecorino & Basil Pesto

Our go to pesto pasta recipe is really more of a formula than a strict script to work off of....

Spaghetti al Pomodoro

Spaghetti al Pomodoro

Step 1 Cook the pasta according to package instructions minus 2 minutes. Once the pasta is slightly undercooked, reserve a cup...

Spicy Shrimp Scampi Spaghetti

Spicy Shrimp Scampi Spaghetti

For this recipe we love how the texture of the Flour+Water spaghetti grabs onto the delicious butter sauce in this...

Campanelle with Peas, Pecorino & Basil Pesto

Campanelle with Peas, Pecorino & Basil Pesto

Our go to pesto pasta recipe is really more of a formula than a strict script to work off of. Just like we cook in the restaurants, we want your version to be informed by what’s available at the farmers market. This recipe was written for spring produce, but also works great with summer veggies such as zucchini, corn & cherry tomatoes. No matter what the market selection is, you’ll love how the ruffled edges and rough texture of the flour+water campanelle grab onto the pesto enriched sauce. 

Spaghetti al Pomodoro

Spaghetti al Pomodoro

Step 1 Cook the pasta according to package instructions minus 2 minutes. Once the pasta is slightly undercooked, reserve a cup of the pasta water and strain directly into the prepared pan sauce.  Step 2 For the pan sauce, heat a 12” diameter, high sided saute pan over medium heat. Add ½ cup of extra virgin olive oil and allow the oil to heat slightly. Add diced red onion and saute. Season with a pinch of kosher salt and allow the onions to sweat, stirring often until translucent and soft. Add sliced garlic to the pan and continue cooking for 30 seconds. Add cherry tomatoes to the pan and increase heat to high. Saute until the cherry tomatoes begin to blister slightly. Add white wine and reduce liquid by half, cooking off most of the alcohol. Add crushed tomatoes along with one cup of pasta water and bring to a simmer. Strain pasta and add to the pan sauce (*see above). Continue cooking until the sauce reduces to a consistency that coats the spaghetti. Remove the pan from the heat. Add chopped basil and the remaining olive oil. Toss and season with salt and a generous amount of freshly cracked black pepper. Plate and garnish with freshly grated parmigiano reggiano. Download Recipe Here

Spicy Shrimp Scampi Spaghetti

Spicy Shrimp Scampi Spaghetti

For this recipe we love how the texture of the Flour+Water spaghetti grabs onto the delicious butter sauce in this *not so traditional* shrimp scampi recipe. Using fish sauce, an ingredient most commonly used in south east asian cuisines, the salty/savory flavor of this traditional recipe really takes on great complexity, while the chili crunch garnish amplifies the garlic and chili found in the beginning of the pan sauce. Both are optional, but we recommend giving them a shot if you want to bump up your scampi experience.

 

The source for great reviews

Flour + Water Foods