A Spinach Pasta Story
More than a decade ago, from somewhere deep in my childhood memories, I had a strong craving to eat delicious spinach pasta. Sounds amazing, yes? 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. So I did!
When it comes to my instinctive, rustic style of cooking, recipes generally evoke rebellion from me. So not long after developing my own perfect recipe, I had friends declaring that my spinach pasta was the best pasta they'd ever eaten. That was in a past-life in Salt Lake City, Utah. But it was the very beginning of countless hours I would spend folding and rolling dough to cut, then air-dry, then store in my pantry.
Fast forward and I now live on beautiful Whidbey Island, Washington, with two little girls' whose apetities for it never cease, along with a robust and growing following. Transitioning from homemade in my kitchen, to a small-batch artisan pasta shop was as organic as the ingredients I use. It all originates from Italy!
What makes this pasta so special, you ask? Read on...
This pasta is made with organic Italian semolina flour (Molino Grassi), organic baby spinach, and organic whole eggs. It is mixed and extruded using a Bottene commercial pasta extruder, of course made in Italy, that uses bronze dies (without teflon!). The small-batch organic pasta is then air-dried slowly for exceptional taste and reduced cooking time.
It is incredibly delicious pasta, and there is still, after all these years, nothing like it on the shelves. I should know because my two girls demand more of it, refusing to eat, or wasting :-/, other brands!
The dried pasta is then packaged in 100% home-compostable bags with compostable labels and compostable reseal tape. This packaged product will not contribute to the landfills and ocean's plastics. Let Wildly Beloved Foods create a legacy of delicious foods, sustainably. Because after all, this pasta is Made to Be Loved, Wildly.