About Durum Miwok Wheat:
This pasta is 100% from wheat harvested at Kenter Canyon Farms, under the expert guidance of Andrea Crawford, who has recently decided to grow organic durum in her fields in Imperial Valley.
The durum variety she has chosen to grow there is the Miwok: it is a relatively new variety developed in California, a perfect fit for the particular conditions of the Imperial Valley, where cadmium levels in the soils are high. Because the Miwok variety does not extract cadmium from the soils, it grows exceptionally well in the Imperial Valley. Most important, it has an extremely pleasant, prolonged nutty flavor, and a high content in proteins, which makes an elastic, strong pasta with a satisfying bite.
We think that it has potential to become one of the best durum types grown in the States and we are thrilled to give you the opportunity to taste it in four different classical varietals.
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.