It's more than just pasta —it’s a commitment to clean ingredients and the belief that food should feel as good as it tastes.
Wildly Beloved Foods began with a craving for fresh spinach pasta — and became a showcase for organic, handmade pasta using Italy’s finest flours. Find us at select retailers or visit our Whidbey Island shop.
Over 15 years ago, from somewhere deep in my childhood memories, I had a strong craving to eat delicious spinach pasta. Only, I could not buy it at local grocery stores or even the posh health food markets of the day. If I were going to eat it, I would have to teach myself to make it.
From my instinctive, rustic style of cooking, recipes would generally evoke rebellion from me. The recipe for Spinach Pasta called for using frozen spinach and squeezing the water out, which for a foodie who values nutrition, was sacrilege. I made it then the same way I make it today--from fresh organic baby spinach puréed and combined with organic semolina.
Transitioning from homemade in my kitchen to small-batch food production was as organic as the ingredients I use. Now I artfully craft organic pasta in my Bottene, a beautiful Italian-made pasta extruder from the oldest pasta manufacturing family in Italy. I have always loved sharing food with family and friends, and now I get to share it with many more through Wildly Beloved Foods.
At Wildly Beloved Foods, we believe that organic should mean more than a label — it should be verifiable, transparent, and deeply rooted in sourcing practices that prioritize health and sustainability.
That’s why we are proud to be the first Certified Organic pasta company in the U.S. to use Molino Grassi Organic Semolina, a flour sourced directly from Parma, Italy and tested for over 98 harmful pesticides and herbicides - Including:
Every batch comes with a Certificate of Analysis to ensure purity and safety. We believe consumers deserve to know where their food comes from and how it's made. You can download our most recent Molino Grassi certification and view the full list of chemicals tested — because clean food should never be a mystery.
See how we solve your biggest challenges
80–95% of U.S. wheat-based products contain glyphosate. It has been linked in studies to gut microbiome disruption, potential endocrine effects, and neurodegeneration such as Alzheimer's. It's still legal in U.S. wheat production.
We source 100% Organic Italian Semolina from Molino Grassi, which is lab-tested and verified to contain no detectable glyphosate or other pesticides. Each batch comes with a Certificate of Analysis for full transparency.
Rise in Gluten Sensitivity
Non-celiac gluten sensitivity affects an estimated 6% of the U.S. population, and many cases may be tied to chemical residues and modern wheat processing, rather than gluten itself (Barnett, 2020).
Many gluten-sensitive customers tolerate our pasta well*
Thanks to organic Italian flour grown without glyphosate and our clean production process, customers often report feeling fine after eating our pasta—even those who typically avoid gluten.
*As always, every body is different — if you’re highly sensitive or have celiac disease, please consult with your doctor before trying.
Highly processed pasta production
Mass-market pasta is often extruded through Teflon, which reduces texture and can involve high-heat drying that affects taste and quality.
Bronze-extruded, slow-dried pasta
We use traditional bronze dies and low-temperature drying to maintain flavor, texture, and nutritional integrity. This results in a more porous surface and better cooking performance.
Plastic waste from packaging
Most food packaging contains plastic, BPA, or other petroleum-based materials that pollute landfills and oceans. Compostable options are often misleading or non-functional.
Certified compostable packaging
made from sustainably sourced plant materials. Our dried pasta bags and fresh pasta clamshell packaging both meet ASTM D6400 standards and are BPA and GMO free. (Fresh pasta labels aren’t compostable yet — but we’re working on it.)
Unclear or misleading organic claims
Some "organic" brands in the U.S. use imported ingredients with limited transparency or include processed additives.
We are the first certified organic pasta maker in the U.S. to use Molino Grassi semolina. Eggs are sourced locally from Day Creek Organic Farms in WA. All ingredients are traceable, organic, and verified.
Safer Gluten refers to the clean, glyphosate-free organic semolina flour we use—grown and milled in Parma, Italy. While it remains wheat-based (and therefore contains gluten), it is completely free from glyphosate and other industrial agrochemicals commonly found in conventional wheat. This distinction makes it safer—more digestible and less reactive—for many people with gluten sensitivities.
Yes. Our pasta is USDA and WSDA Certified Organic, which means it’s also Non-GMO.
All of our packaging is compostable:
- Elevate Packaging (plant-based, home-compostable cello bags).
- Good Natured Products (commercially compostable clamshells).
We're also working to source compostable labels for fresh pasta packaging.
We chose Molino Grassi Organic Semolina, grown and milled in Parma, Italy, because of its exceptional taste, texture, and digestibility. Many of our customers with gluten sensitivity report no issues with our pasta, which we call "Safer Gluten."
No, our pasta is not gluten-free and is not safe for those with Celiac disease. We use organic semolina flour, which contains gluten. However, many gluten-sensitive customers report that they can enjoy our pasta without symptoms — likely due to the quality and origin of the flour we use. Our semolina is grown and milled in Parma, Italy and often described by customers as easier to digest.
Many "Product of Italy" pastas use U.S.-grown flour. Ours is made with semolina grown and milled in Parma, Italy—not American grains, which many sensitive individuals struggle to digest.
