The Flour + Water Pasta Trio
The Flour + Water Pasta Trio
Spaghetti. Penne Rigate. Elbow Macaroni. Three organic bronze-die pastas chosen for cooks who notice the difference.
Individually $45. Save $9.
Complimentary U.S. shipping included with this trio. Taxes calculated at checkout.
Buy it now — $36Presented together with Lello ribbon.
Flour + Water opened in San Francisco in 2009. Today, co-chefs Thomas McNaughton and Ryan Pollnow continue the restaurant’s Italian cooking through a distinctly Northern California lens. Flour + Water Foods grew from that same kitchen discipline: restaurant-quality dried pasta designed for the home table.
The surface is the secret.
Certified organic North American semolina is extruded through artisanal bronze dies, creating a rough, porous exterior that gives sauce somewhere to hold. The result is the texture serious pasta cooks look for: structure, grip and an al dente bite.
Organic Spaghetti
For cacio e pepe, glossy tomato sauce, seafood, aglio e olio and any preparation where the sauce should coat every strand.
Organic Penne Rigate
Deep ridges and a hollow center for ragù, vodka sauce, baked pasta and the sauces you want collected in every bite.
Organic Elbow Macaroni
A familiar shape with a chef’s attention to texture — built for cheese sauces, gratins, soups and composed pasta salads.
This is not for you.
This trio is for the cook who notices the drag of a bronze-cut surface, the resistance of a proper bite and the moment sauce stops sitting beside the pasta and starts becoming part of it.
Shop the trio — $36