Description

Zelli pasta has a little different look, feel, and quality than most are used to. There are a few reasons for this:

  1. Their pasta is made using bronze extruder dies. They leave the pasta with a rougher surface area for sauce to cling to. Most large manufacturers use Teflon dies because they are more efficient and easier; however, the pasta ends up being shiny and slippery. Not a good combo for sauce. 
  2. They use high quality organic durum wheat flour. This flour is all sourced from organic farms in North America, then milled in the USA. They combine this with water, and those are their only two ingredients.
  3. Their pasta is dried slowly, which is the old way of drying pasta. Large manufacturers have large machines that they put the pasta into to dry it very quickly, but this almost cooks the pasta, which removes nutritional benefits and flavor. They leave their pasta out to dry in a temperature and humidity-controlled room for 36 hours to slow the drying process.
  4. Their pasta is made in Northwest Arkansas in small batches by us, Angie & Mitchell. They care about providing you all with the very best!