Flour + Water Organic Elbow Macaroni

The comfort shape, done seriously: firm, ridged, organic, with the rough bronze-die surface that holds a cheese sauce. Macaroni and cheese first, then minestrone, then a cold macaroni salad.

Flour + Water opened in San Francisco’s Mission District in 2009, bringing regional Italian traditions together with Northern California ingredients. Handmade pasta became the center of its kitchen: a study in how grain, shape and texture can change the character of a dish.

Chefs Thomas McNaughton and Ryan Pollnow extended that experience into Flour + Water Foods. Developed in their test kitchen, the dried pasta collection brings their approach to a format made for the home pantry. The same culinary family includes Penny Roma, the Flour + Water Pasta Shop and Flour + Water Pizzeria, each with its own expression of the pleasure of gathering around good food.

For Lello, that is the appeal: a familiar ingredient with a thoughtful story, ready to become part of your own cooking.

Bronze-die extrusion creates a rough, porous exterior that helps sauce cling to the pasta. The elbow’s short curve and open center catch creamy cheese sauces and small pieces of vegetables, while its compact shape makes it easy to serve by the spoonful. It is equally at home in a baking dish, a soup bowl or a salad passed around the table.

• A proper macaroni and cheese: white cheddar, a little Gruyère and a crisp, buttery breadcrumb crust.
• A Mediterranean lunch: cherry tomatoes, olives, cucumber and feta, dressed with extra virgin olive oil and lemon.
• A simple seasonal supper: peas, sautéed leeks, butter and Parmigiano Reggiano, finished with black pepper.
• Something warming: stir into minestrone or pasta e fagioli, then finish each bowl with good olive oil.

Bring a large pot of salted water to a boil. Cook according to the instructions on the box, tasting for an al dente bite. For a sauced dish, reserve a cup of cooking water before draining and finish the macaroni in the sauce, adding a splash as needed. For baked macaroni, leave it slightly firm before it goes into the oven so it can finish cooking in the sauce.

Through its partnership with Zero Foodprint, Flour + Water Foods contributes 1% of its proceeds to support farms and ranches transitioning to regenerative agriculture practices.

• Maker: Flour + Water Foods
• Net weight: 16 oz / 1 lb (453 g)
• Style: organic dried elbow macaroni; bronze-die extruded
• Origin: United States, with organic North American semolina
• Ingredients: organic North American semolina flour and water
• Allergen information: contains wheat; manufactured in a facility that uses eggs
• Dietary suitability: vegan ingredients
• Storage: keep in a cool, dry place
• Sold individually: one box of dried pasta; prepared dishes shown are serving suggestions

Find a finishing touch in our olive oil collection, discover more pasta for the pantry, or take inspiration from the Lello Kitchen.

Why bronze-die macaroni? The rougher surface helps cheese sauce, vinaigrette and soup broth cling to the pasta instead of sliding away.

Should I fully cook it before baking? No. For baked macaroni, drain it while still slightly firm so it can finish in the oven without becoming soft.

Is it vegan? The listed ingredients are semolina and water; the product is made in a facility that also uses eggs.

• “a pleasant mouth-feel” — Andrew Cotto. Editorial review originally published on Appetito, June 26, 2023.
• Selected positive excerpts about this product; purchases were made elsewhere. The writer tested Flour + Water elbow macaroni in pasta with chickpeas.
• Full reviews and context: https://appetitomagazine.com/reviews/appetito-review-flour-water-pasta