Other than Sfoglini I haven’t been able to find any pasta of this type made in North America, made with NA grain that is bronze die cut and uses non-enriched flour. I want to reduce my environmental impact and shipping pasta over from Italy seems extremely wasteful given that we have perfectly good wheat over here (some brands in Italy make premium pasta with wheat exclusively grown in Canada, so I don’t see what’s the issue with NA grain).
I’m not too fond of Sfoglini because they only have unconventional shaped pasta, which I have little interest in. The only “regular” shape they seem to have is the Rigatoni. If anyone has other brands please let me know!
by RadianMay
3 Comments
I think it’s a requirement for US pasta products.
I guess Sfoglini can get around it with their alternative grain pastas (einkorn, etc.), but I’m pretty sure any standard pasta product made in the US needs to be enriched in order to be mass marketed.
I had not considered this thanks for bringing this up. Made me do a bit more math – shipping containers can hold 62,000 lbs after accounting for the weight of the container itself. Each container is roughly responsible for 1.9 kg of CO2 emissions meaning each pound of pasta contributes very little CO2 by itself. Completely understand where you’re coming from though with wanting to be responsible.
Out of curiosity, why do you want to avoid enriched flour? I get not wanting to buy something that was grown here, shipped around the world to be turned into pasta, and shipped back, but I’m confused by wanting to avoid some extra B vitamins. Or do you need to intentionally avoid iron?