"Bordo" Alphabeto
Our alphabeto pasta is made to tap that nostalgia and whimsy so often is missed in modern cookery. The letters spell Bordo, and like our namesake, this pasta is reflective of our commitment to quality and deliciousness. Goes great in broths, soups, and cream sauce.
All of our pasta is made with heirloom Durum semolina and extruded through 100% bronze metal dies. Our flour is stone-milled with the germ intact, and dried at low-temperatures in the ambient desert air for at least 3 days to ensure perfect texture and preservation of nutrition.
Our alphabeto pasta is made to tap that nostalgia and whimsy so often is missed in modern cookery. The letters spell Bordo, and like our namesake, this pasta is reflective of our commitment to quality and deliciousness. Goes great in broths, soups, and cream sauce.
All of our pasta is made with heirloom Durum semolina and extruded through 100% bronze metal dies. Our flour is stone-milled with the germ intact, and dried at low-temperatures in the ambient desert air for at least 3 days to ensure perfect texture and preservation of nutrition.
Our alphabeto pasta is made to tap that nostalgia and whimsy so often is missed in modern cookery. The letters spell Bordo, and like our namesake, this pasta is reflective of our commitment to quality and deliciousness. Goes great in broths, soups, and cream sauce.
All of our pasta is made with heirloom Durum semolina and extruded through 100% bronze metal dies. Our flour is stone-milled with the germ intact, and dried at low-temperatures in the ambient desert air for at least 3 days to ensure perfect texture and preservation of nutrition.