Comfort food, with a San Francisco pedigree.
Flour + Water Organic Elbow Macaroni gives a much-loved pantry staple the attention it deserves. Made from organic North American semolina and water, these small, curved tubes are extruded through bronze dies for a textured surface that welcomes sauce. Keep a box for bubbling macaroni and cheese, a bright pasta salad or a generous pot of soup.
The restaurant behind the pasta
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.
Why choose bronze-die macaroni?
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.
At the Lello table
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A proper macaroni and cheese: white cheddar, a little Gruyère and a crisp, buttery breadcrumb crust.
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A Mediterranean lunch: cherry tomatoes, olives, cucumber and feta, dressed with extra virgin olive oil and lemon.
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A simple seasonal supper: peas, sautéed leeks, butter and Parmigiano Reggiano, finished with black pepper.
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Something warming: stir into minestrone or pasta e fagioli, then finish each bowl with good olive oil.
How to cook
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.
A commitment beyond the kitchen
Through its partnership with Zero Foodprint, Flour + Water Foods contributes 1% of its proceeds to support farms and ranches transitioning to regenerative agriculture practices.
Details & ingredients
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Maker: Flour + Water Foods
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Net weight: 16 oz / 1 lb (453 g)
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Style: organic dried elbow macaroni; bronze-die extruded
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Origin: United States, with organic North American semolina
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Ingredients: organic North American semolina flour and water
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Allergen information: contains wheat; manufactured in a facility that uses eggs
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Dietary suitability: vegan ingredients
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Storage: keep in a cool, dry place
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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.
Flour + Water Organic Elbow Macaroni