InGrain Pastificio

West Coast Pasta from Local Grains

Inspired by the accessibility to a diverse selection of organic, fresh, western grains. No longer destined only for export to Italy and other countries around the world. A return to nutritional ancient grains and single farm origin grains. InGrain Pastificio believes that their grains have a sense of terroir that can be observed through a simple bronze-die extruding process and carefully slow drying. The traditional slow drying process is crucial for preserving the high nutritional content of the fresh grains and differentiates their pasta from the mass-produced pasta available today in the marketplace. Small production, slow food. InGrain Pastificio chose to build a test kitchen and pasta cafe so that they can produce and promote the virtues of the grains and water that we have readily available in this special region. Come in and sample Chef Erick Kauko's marriage of grains, shapes, and flavours or have your meal packaged to enjoy with your family at home. Look for InGrain Pastificio noodles in select west coast retail stores.

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