InGrain Pastificio

Better Pasta Produced On The Coast - A Cascading Story.

Inspired by the accessibility to our diverse selection of organic, fresh, western grains. No longer destined only for export to Italy and other countries around the world. A return to nutritional ancient grains and single farm origin grains.

We believe that our grains have a sense of terroir that can be observed through a simple bronze-die extruding process and carefully slow drying. The traditional slow drying process is crucial for preserving the high nutritional content of the fresh grains and differentiates our pasta from the mass produced pastas available today in our marketplace. Small production, slow food. 

We chose to build a test kitchen and pasta cafe so that we can produce and promote the virtues of the grains and water that we have readily available in our special region  Come in and sample Chef Erick Kauko's marriage of grains, shapes and flavours or have your meal packaged to enjoy with your family at home. Look for InGrain Pastificio noodles in select west coast retail stores.

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Up until 50 years ago most dried pasta in the market place was produced the old fashioned way. It was extruded through a bronze die and dried at low temperatures over a 24-48 hour period. Presently, major manufactures are using Teflon dies to extrude their pastas and they are drying their pasta in ultra high temperature ovens for 1-2 hours, saving money, time and labour.

The problem is that the excellent nutritional content of wheat is denatured by the ultra high temperatures of the drying process as the glutens are converted into a hard plastic state. Great for long-term storage or shelf life but terrible for nutritional content and digestibility. 

Mass manufactured pasta will produce a large, stiff and flavourless core when cooked al dente but does not offer the textural, creamy layers and flavour that a good, traditional pasta should have.