According to the Italian law, “pasta secca” (dry pasta) can be made only with durum wheat semolina. This Baia Organic Pasta uses organic American flours mostly from Utah, Montana, Colorado, and Washington, and only organic durum wheat semolina milled with a high extraction rate to improve flavor and texture. Unlike most pasta manufacturers that use stainless steel dies, Baia has adopted some of the best Italian artisan techniques, and therefore, they extrude their Organic Pasta through brass dies to achieve a rough surface that is ideal for retaining the sauce.
Suggestions: Try this Organic Pasta with Parmigiano cheese and Truffle Zest.
About Baia Pasta
Baia Pasta was started in 2011 by Renato Sardo and Dario Barbone.
For 8 years, Renato was the Director of Slow Food International, an organization that promotes local, sustainable, and fair food worldwide. Upon moving to CA, Renato helped organizing national and local Slow Food events for the San Francisco chapter, where he met and eventually partnered with Dario. Baia Pasta is their life-project to convert Slow Food theory into practice: to make delicious food that is also good for the people who grow/produce it and good for the Earth.
Baia Pasta was born when Renato learned that most of the wheat used by Italian pasta makers is grown in North America, and it was nearly impossible to find quality dry pasta made here.
Baia Pasta combines the art of traditional Italian pasta making with great American-grown grains: its traditional short cuts of pasta are available in 5 different organic flours (durum, whole durum, spelt, whole spelt, and whole khorasan wheat).
Renato and Dario are inspired by their roots in Piemonte (Northern Italy), where food is a passion, a language, an emotion. They are also inspired by the Bay Area food scene and the many local artisans/chefs/retailers/farmers who are doing their part to make good, real food accessible and by doing so, inspiring a transformation in production practices and the way we eat.
Baia Pasta is a true artisanal company: all their pastas are manufactured in their own facility on the beautiful Oakland waterfront, in Jack London Square, located right next to the San Francisco Bay. The Bay creates the perfect weather conditions (a great fresh ocean moisture and stable temperatures) for our artisanal and old-fashioned drying process, hence it is a key component of the texture and flavor of their pasta (Baia means “bay” in Italian).
“We are a small-scale operation that we think of as a small family: it’s the two of us and three amazing employees (Matteo, Gerardo, and Jamal). The five of us make it all happen in our space in Oakland: production, packaging, deliveries, sales, marketing, accounting, and distribution. Go team!” -Renato Sardo & Dario Barbone