'We wanted to not be this crazy high-end niche pasta,' said the restaurant's co-chef.
“We wanted to not be this crazy high-end niche pasta,” McNaughton said. “We want to feed the people. ... There’s a lot of really cheap pasta out there, but we didn’t want to be the $12-a-box guys. Basically, we landed on $5.99 because it’s as affordable of a price that we could put forth in all the supply and demand of everything it took to put it on the shelf.”
While many cheap dried pasta producers use Teflon-coated molds to make pasta, Flour + Water Foods opted to use bronze molds. This method creates more textured, porous pasta that soaks up sauce better. Each Flour + Water box also includes a QR code leading toPollnow and McNaughton have their eyes on eventually expanding Flour + Water Foods dried pasta beyond Northern California stores and introducing more retail products.
“It’s emotional,” McNaughton said. “I think me and Ryan are so used to being chefs. Being in restaurants, you’re used to immediate results or gratification. ... We’re almost two years into this. The whole process has been so long in the making, which makes it so crazy to get over the finish line.”
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