Organic Durum Wheat Gomiti (Elbows) Flavored with Pumpkin and Rosemary


Gomiti, or elbows, may have been first brought to Parma in the early 19th century by the Austrian Grand Duchy, Maria Luigia.

Yet, surely she had not consider this: roasted pumpkin with butter and fresh rosemary. So….we broke it down for you, Baia Pasta style, and infused our organic durum elbows with pumpkin and rosemary. Just add brown butter and you’re good, or toss in some toasted hazelnuts or walnuts for some extra oomph. Ah, of course, a dash of salty aged pecorino and a glass of Chardonnay should do the trick. Cin! Cin!

Recommended cooking time: 6 minutes.

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About Durum Wheat:

Durum wheat originated by artificial selection of the domesticated emmer wheat strains formerly grown in Central Europe and the Near East around 7000 B.C.,that developed a naked, free-threshing form. Durum in Latin means “hard”, and the species is the hardest of all wheats. Its high protein content, as well as its strength, make durum perfect for the production of pastasciutta. In fact, Italian law requires that all dry pasta is made exclusively by durum flour, or semolina, as a guarantee that consumers get the real deal.

Our organic durum wheat flour comes predominantly from the Rocky Mountains region of the US (Montana and, in minor quantities, Colorado and Utah). The grain is milled finely to allow a consistent extrusion. The extraction rate we ask to our miller is much higher than average (70% instead of 60-65%) in order to have a semolina richer in nutrients and minerals. Hence, the flavor of the semolina, exalted by our slow-drying and cold water kneading techniques, is deeper and more complex.

Our Process: 

Patterned plates, or dies, are the molds through which the dough is pushed (extruded) to give pasta a particular shape.
We at Baia Pasta only use brass dies because of the desirable texture that they generate. The textured surface of our pasta allows sauces to adhere to it and impart an artisanal touch to every dish. Moreover, brass dies are ideal to maintain the temperature within certain limits during the extrusion, retaining the natural protein structure and flavor of wheat. Our pasta is traditional in every sense: rough, thick and with an amazing “al dente” texture, with a deep wheat flavor.

Ingredients: Organic durum wheat semolina flour, pumpkin powder, rosemary powder, water