Crafted By: Renato Sardo + Dario Barbone
Crafted with only two ingredients - organic durum semolina flour + water - this hearty rocchetti (or accordions) is the perfect cut for baked pasta dishes and meaty ragus, with grooves that sop up sauces and other ingredients.
Its tubular shape plays nicely with lighter sauces such as pesto or pomodoro and is perfect for pasta salads tossed with fresh veggies and creamy cheeses. Of course, in our test kitchen we also love it with restaurant flavors like braised eggplant or ricotta salata, in robust soups, and of course in a killer mac and cheese.
About Baia Pasta
Baia Pasta is the brainchild of two natives from Piedmonte, a region in Northwestern Italy that cherishes their pasta creation and cultivation. The seed for Baia Pasta started when Renato learned that most Italian pasta is made with American and Canadian wheat that is shipped to italy, made into pasta, and shipped back.
After a few years of study, Renato extracted enough wisdom from the Italian maestri to start extruding his own pastacuitta made from a variety of heirloom grains. Brass extruded and utilizing only the finest organic flours from America, Baia Pasta also collaborates with California farms to grow unique durum and spelt wheat varieties and infused seasonal flavors. Their company mission is to showcase that American wheat is among the best in the world and are proud to create the first pasta that glorifies all its features.