Bronze cut and slow dried, these little ruffled Campanelle flowers drink up sauce and finish with the toasty, nutty warmth of fresh durum. Our friends at Sonoran Pasta, who have made fresh artisan pasta in Arizona for years, made this small, slow-dried batch just for us and just for a little while.

Each batch begins with stoneground Blue Beard Durum Semolina, a wheat that thrives in our dry desert heat. The durum flours are mixed with cold water, extruded through a chilled bronze die to hold onto all the flavor and goodness of the grain, then slow dried to build a hearty, toothsome bite.

Bellflowers, or Campanelle in Italian, is a ruffled, fluted cone: a tiny scoop with petals that catch and hold whatever you cook it in. It is sturdy enough for hearty meat ragùs, robust tomato or thick, creamy sauces (it looks great in cold pasta salad too).

From seed to plate, every step is made with intention, for a rich, mindful, and delicious experience at your table.

Arizona Grown | Small Batch | Non-GMO | Folic Acid Free