Producer
Wildly Beloved Foods
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Website: https://wildlybelovedfoods.com/
About Us
Over 15 years ago, from somewhere deep in my childhood memories, I had a strong craving to eat delicious spinach pasta. Sounds amazing, yes? Only, I could not buy it at local grocery stores or even the posh health food markets of the day. If I were going to eat it, I would have to teach myself to make it. So I did!
From my instinctive, rustic style of cooking, recipes would generally evoke rebellion from me. The recipe for Spinach Pasta called for using frozen spinach and squeezing the water out, which for a foodie who values nutrition, was sacrilege. I made it then the same way I make it today--from fresh organic baby spinach puréed and combined with organic semolina.
From my instinctive, rustic style of cooking, recipes would generally evoke rebellion from me. The recipe for Spinach Pasta called for using frozen spinach and squeezing the water out, which for a foodie who values nutrition, was sacrilege. I made it then the same way I make it today--from fresh organic baby spinach puréed and combined with organic semolina.
Practices
Artfully crafted from Certified Organic Italian Semolina flour, local eggs from Daycreek Organic Farms, and organic baby spinach on beautiful Whidbey Island, Washington.
Pastas extruded through water-cooled bronze dies of a Bottene pasta machine, made in Italy. Slowly air-dried for exceptional taste and reduced cooking time. Packaged in compostable materials.
Pastas extruded through water-cooled bronze dies of a Bottene pasta machine, made in Italy. Slowly air-dried for exceptional taste and reduced cooking time. Packaged in compostable materials.