Organic Bronze Die Pasta

Our passion is to bring joy through food doesn't stop at our restaurant's doors. We genuinely believe chef-quality meals with your loved ones should not be reserved for dinners out - With that, Flour + Water Foods was born.

Our founder and Co-Chef, Thomas McNaughton, has a personal passion for and is a serious student in the art of pasta making. He fell in love with the craftsmanship while on an extended stay in Bologna, Italy, where he spent countless hours learning how to make pasta in the same fashion done for generations. 

Compared to Teflon dies, which is the mainstream US way to create the pasta found on our grocery store shelves, bronze-die pasta is made by extruding the dough through molds crafted with bronze. This process takes more time and a few extra steps, but the output is worth it as it creates noodles with a rough texture that absorbs your sauce, enhances the texture, and produces the flavor output your pasta dish was meant to have. 

Since 2014, Flour + Water Hospitality group has supported the regenerative farming movement through our founding partnership with the nonprofit organization Zero Foodprint. Zero Foodprint supports farmers through their transition to renewable practices—which can play a massive role in solving global warming. Carbon Farming (also known as regenerative farming) pulls carbon back down where it belongs, underground, as healthy, carbon-rich soil. In return, we receive more nutritious and better-tasting food!