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.