Limited-Edition Organic Khorasan Pasta Four-Pack


Limited-edition Organic Khorasan four-pack includes: 


Organic Whole Khorasan Wheat Creste di Gallo (Mohawks)

Literally "rooster combs" and originally from Ascoli Piceno in Le Marche.

Armed with everything to hold sauces together with a punk hairdo. Their crest is 100% sign of style, and has to be truly “al dente” to be fully appreciated. Cooking the creste di gallo is the ultimate test to graduate as a master pasta-cook.

Recommended Cooking Time: 6 minutes


In stock

Organic Whole Khorasan Wheat Orecchiette (Nutshells)

Literally "little ears", orecchiette originally were produced in Provence and many believe came to Puglia in the 13th century with the Angevins.  Typical to central and southern Italy, particularly Puglia.  Classically prepared with a sugo of cime di rapa and sausage.

Recommended Cooking Time: 8 minutes

In stock

Organic Whole Khorasan Wheat Casarecce (Ringlets)

Derived from the Italian casereccio or homemade, a rustic, toothsome cut, originally from Sicily.  The rolling indentations and ridges catch and cling hearty sauces, especially a slow-cooked meat sauce.  Also  terrific for baked pasta.

Recommended Cooking Time: 11 minutes

In stock

Organic Whole Khorasan Wheat Orzo (Risoni)

Orzo (Risoni):  The essential Italian pasta for hearty Fall soups is here just in time for seasonal feasts.    After years of inquiries from our customers, it was...well, time.  Buon Appetito.

Recommended cooking time: 4 to 5 minutes.

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About Khorasan Flour: 

Khorasan wheat is a heritage grain that has not been modified or hybridized through modern breeding practices. It is a suitable choice for those who are sensitive to modern wheat varieties. Our whole Khorasan wheat pasta has a beautiful amber color, a smooth texture, a buttery, nutty flavor, and plenty of fiber. Thanks to its lower tannin content, it has none of the bitterness of whole grains. Khorasan is known to be more digestible than modern wheat varieties, has a more complete nutritional profile, and also contains more proteins, lipids, vitamins and minerals.

Originally harvested in the Fertile Crescent of what is now modern-day Iran and Afghanistan.  Limited to only 16,000 acres harvested annually, with most of the production exported to Italy.

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.