About Flour Pasta Co.

Texture you can see. Tradition you can taste. We refined our restaurant’s recipe for your home. The Flour Pasta Co. journey started by selling our pasta to other local restaurants who were looking for something bold that actually soaked up sauce instead of it pooling on the plate. We use time-honored methods—modernized. We’re meticulous about our pasta, so we make smaller batches. American-grown and milled semolina wheat makes our pastas a heartier option with a more rustic texture, cut by Italian-made bronze dies. Your next culinary adventure begins with Flour. Just like at our restaurant, we want Flour Pasta Co. pasta to be an experience. We use simple, responsibly-sourced ingredients. No cutting corners. Just tradition. Chef Mytro & The Flour Pasta Co. Family Read their story