Pastificio Pasta Heirloom Wheat Zucca
- 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, the pumpkin-shaped zucca 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. The shape is a perfect cup for catching toppings, which is why we love it with Meredith Dairy Marinated Feta and sundried tomatoes.
“This is one of my all-time favorite pasta shapes. In winter, I like to play off the pumpkin shape by tossing with roasted squash, brown butter, and Pecorino Fresco. The sweetness works beautifully with the wheat flavor.”
Allergens: Wheat
- Named for the Italian for pumpkin, zucca is a pasta that mimics the shape of the iconic winter squash.
- 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 more readily absorbs flavors and sauces.
- 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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