Why do you use Italian Organic Semolina flour instead of USA grown semolina flour?
Wildly Beloved Foods founding artisan, Aurora Echo, came to use Molino Grassi Organic Italian Semolina flour after trying many domestic flours that simply did not possess the utterly exceptional taste and texture. This flour is grown and milled in Parma, Italy. Our pasta is delicate, yet toothsome.
Organic foods are important to reduce chemical exposure and harmful agricultural practices, and instead choose food that is nourishing and healthful, while supporting sustainable and regenerative agriculture and farming. Aurora selected this organic flour because it was like no other; it was truly exceptional.
In our first year of business, we had the unanticipated experience of countless eaters and customers reporting that their gluten-sensitivity and gluten-intolerance was not triggered when eating our pasta. This was a very significant confirmation that we were on a special pasta path! Our pasta has been called "Life-changing pasta", and we receive letters and comments reiterating the digestibility and safety of this gluten for sensitive eaters. We have concluded that the flour we use in all of our pastas is a Safer Gluten.
Do you make gluten-free pasta?
We do not produce gluten-free pasta. To ensure a completely gluten-free pasta and prevent allergen contamination, it would require a dedicated facility without shared equipment or ventilation. We chose instead to have a WSDA Certified Organic facility and use our Molino Grassi Italian Organic Semolina flour, grown and milled in Parma, Italy. We recognize this flour as a Safer Gluten, as reported by our countless customers whose gluten-intolerances and gluten-sensitivities are not triggered or experienced. *If you or someone who know has Celiac Disease, please advise them to avoid consuming gluten.
Is your pasta low carb?
The pasta is not low carb and is not recommended for a low carb diet. Our pasta is Certified Organic, and minimally processed and does not contain any additives.
Why do you use bronze dies instead of teflon dies to make your pastas?
Bronze dies give pasta a wonderfully rough artisan texture that grabs onto and dances with sauces in any preparation. Teflon dies are commonly used in large-scale pasta production. Teflon is a widespread Perfluorinated Chemical found to be highly toxic and harmful in very small amounts, and bioaccumulates in human blood. For more information on Teflon and PFOA chemicals, please visit this link to EWG: https://www.ewg.org/areas-focus/toxic-chemicals/pfas-chemicals
Wildly Beloved Foods adopts and applies a Precautionary Approach where we weave knowledge of environmental health science into every facet of our company. We produce organic food that nourishes and nurtures, to protect and provide for current and future generations.
What type of compostable packaging do you use?
Compostable packaging is the most sustainable packaging for our planet.
For our dried pasta, we use Elevate Packaging and their compostable packaging (cello bags, blank labels on sheets, and reseal tape) that meets ASTM D6400 guidelines from the FTC. They guarantee their compostable packaging do not contain BPA, GMO ingredients, or animal products, and are made of sustainably-sourced wood cellulose and other bio-based resins.
According to Elevate Packaging: There is not yet an international standard specifying the conditions for home composting of biodegradable plastics, nor is there a home composting standard in the USA. We encourage customers to include our products in their home compost. Our compostable packaging will decompose in a reasonable time and is non-toxic - resulting in healthy compost to regenerate the soil. Due to differences in climate and individual home compost bins, time to decompose may vary. The speed and efficacy of composting are largely determined by factors such as: local climate, season, carbon-nitrogen mix, and air circulation. Where possible the Elevate Packaging founder has personally verified compostability in his own home composting (Illinois, USA).
For our fresh pasta, we use Commercially Compostable packaging from Good Natured Products. GoodGuard tamper-evident clamshell packaging is ASTM D6400 compliant based on FTC guidelines, made from 99% plant-based materials. *At this time, the labels on our fresh pasta packaging are not compostable and we are working to find adequate compostable labels for our fresh pasta clamshell packaging.
According to Good Natured Products: The GoodGuard fresh line of clamshells with its patented dual hinged design keeps the lid and base together once the seal is broken, and doesn't have the typical tearaway plastic strip that escapes into the environment. Where applicable, this 99% plant-based packaging is Certified Compostable PLA, and Curbside Recyclable Bio-PET.
Plant-based compostable packaging is the best alternative to petroleum-based plastics, and at Wildly Beloved Foods, we are creating a legacy of delicious foods, sustainably. We use compostable packaging, trash liners, utensils and cups, etc. We work to reduce impact as a regenerative food production company.
What is Safer Gluten?
"Safer Gluten" describes the Italian Organic Molino Grassi Semolina flour we use for all of our pastas. Many of our Gluten-Intolerant and Gluten-Sensitive customers describe our pastas as easy to digest, not causing symptoms or reactions, and in essence being safer to eat.
Is your pasta Non-GMO?
We are a USDA and WSDA Certified Organic company. Certified Organic food products are always Non-GMO.
Why is there a dusting of flour on your fresh or frozen pasta?
A dusting of semolina flour is applied to fresh pasta to prevent the pasta shapes from sticking, and to ensure a delectable and wildly beloved experience for your pasta recipe.
What are cooking instructions for your pastas?
Fresh Pasta: For best results, bring two quarts of water with salt to a boil. Add pasta and boil for 2 to 4 minutes to taste, stirring occasionally and very gently.
Dried Pasta: For best results, bring two quarts of water with salt to a boil. Add pasta and boil for 4-5 minutes to taste, stirring occasionally and very gently. For smaller shapes, such as Orzo or Cavatelli, please taste your pasta at 3 minutes.
Why does other pasta labeled "Product of Italy" trigger my gluten intolerance and gluten sensitivity, and your pasta doesn't?
The US exports hundreds of thousands of tons of domestic semolina flour to Italy each year. This flour is grown in states such as Arizona, California, North Dakota and Montana. When it is exported to Italy, it is processed by Italian manufacturers into pasta that is then sold all around the world, as a Product of Italy. It is made with the same American grains that many Gluten-Intolerant people have trouble digesting.
At Wildly Beloved Foods, our flour is grown and milled in Parma, Italy. Molino Grassi Organic Semolina,