Baia Pasta only uses the finest US-grown organic flours, brass-extrusion and low temperatures to craft artisanal pasta.
Organic. Artisanal. American.
Baia Pasta is an Oakland-based artisan food company founded by Renato Sardo with Dario Barbone. Both Renato and Dario were born and raised in Piemonte, a region in Northwestern Italy. The seed for Baia Pasta started when Renato learned that most Italian pasta is made from American and Canadian wheat that’s shipped to Italy, made into pasta, and then shipped back—che pazzia! After a few years of study, Renato extracted enough wisdom from the Italian maestri to start extruding his own pastasciutta made from all sorts of grains from local farms.
Baia Pasta specializes in brass-extruded pasta using only the finest organic flours from America—mostly from Utah, Montana, Colorado. We also collaborate with California farmers to grow unique durumand spelt wheat varieties. We believe that American wheat is among the best in the world and are very proud to create the first pasta that glorifies all its features.
Artisanal pasta means exceptional flavor, derived from only the finest quality ingredients.
Baia Pasta is:
● Well-kneaded with cold water to create a compact fragrant dough that maintains all the original integrity of the flour.
● Extruded gently in small batches through brass dies—giving the pasta
a rough surface to create a good ‘al dente’ and to absorb sauce.
●Dried at low temperatures (never over 40–45 degrees) to preserve the original protein and gluten content of the wheat and maintain its great flavor
- Tastemakers 2012
- Martha Stewart American Made finalists 2014
- Wall Street Journal: this is what pasta must have tasted like in ancient Rome.
Renato Sardo and Dario Barbone
Durum wheat, whole wheat, spelt, whole spelt and Kamut® wheat artisanal brass-extruded pasta.