Pastificio Pasta Heirloom Wheat Casarecce
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- by Pastificio Boulder
- United States
Pastificio Boulder does the impossible in making whole wheat pasta you’ll actually crave. Crafted from freshly milled, organic heritage wheat, these casarecce are nutty and earthy but not aggressively so. A pleasant wheat flavor that still lets a good sauce shine. And there’s no graininess to be found in these robust noodles that cook to a perfect al dente. Choose these twists for your next midweek dinner, with 1932 Pomodorina Basil Sauce and a healthy shower of Solo di Bruna Parmigiano Reggiano.
“I really enjoy this noodle with just about any type of sauce, but recently have been serving it in a cream sauce with a sprinkle of Parmigiano Reggiano. The groove down the middle helps soak up every last drop.”
Allergens: Wheat
- “Casarecce” comes from the Italian for homemade, and this rustic shape that originated in Sicily does well with hearty sauces.
- The pasta is made from a careful blend of freshly milled organic heritage wheat (such as Turkey Red, Blue Emmer, and White Sonora) and organic semolina flour, building a perfect level of toasty wheat flavor that’s noticeable but not overwhelming.
- Heirloom wheat refers to varieties of wheat that date back to before global food systems shifted to industrialized farming. It’s said to be more flavorful and nutrient-dense than modern conventional wheat.
- The noodles are extruded through bronze dies, which give their surface a coarse, porous texture that absorbs flavors and sauces more readily.
- When our staff sampled this pasta, the feedback was that it was head and shoulders above other whole wheat pastas they’ve tried. Yes, even the whole wheat pasta skeptics.
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Husband and wife team Ted Steen and Claudia Bouvier founded Pastificio Boulder in Boulder, Colorado, in 2018.
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The business builds on Claudia’s Italian heritage and the couple’s joint interest in heirloom varieties of wheat and their potential for increased digestibility and nutritional benefits, as well as their complex flavors.
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After sourcing grains from regional organic farmers—the varieties change depending on the season—they mill their flour onsite.
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Claudia and Ted are committed to keeping the human touch in their pasta, regulating production based on factors like the protein content of the seasonal wheat varieties and the humidity of their kitchen.
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