Pastificio Boulder

Pastificio Boulder is a craft pasta company primarily working with organic heirloom wheats. We source those unique varieties of wheat regionally and collaborate with CO farmers who grow them. The majority of our flour is fresh milled by us, in house. We craft our pastas using artisanal, Italian pasta making techniques. They are extruded in small batches, through bronze dies, then dried slowly (36-48 hours) at low temperature. Our pastas are bursting with flavor, are nutritionally superior, have the right, smooth texture and are more digestible. Our packaging is plastic-free, fully recyclable, and compostable. Why do we use heirloom and ancient wheats? Our pastas celebrate America’s rediscovery of the flavors of real wheat. Just as a winemaker blends unique varieties of grapes to make beautiful wine, in making our pastas we blend heirloom and ancient varieties of organic wheat that have deeper character, more interesting flavors, higher nutritional value and are considered more digestible than conventional wheat. What sets you apart from other similar brands and products The uniqueness of our pastas comes from the use of heirloom and ancient wheats and the process of fresh milling the flour in house. Those two innovations allow us to create pastas with real wheat flavor, smooth texture (whole grain and semolina blend) and our milling technique results in super fine flour, avoiding the harsh texture of most whole wheat pastas), much higher nutrition value and more digestible than modern wheat. We also focus on the sustainability impacts of our business, not only by collaborating with CO farmers to grow the wheats, but the varieties we use help promote biodiversity in our fields and plates. Action in terms of sustainability and environmental responsibility is also found on our packaging choice (one of the very few pastas on the shelves without the plastic window). Our boxes are plastic free, made with FSC certified kraft paper and printed with natural inks. They are fully recyclable and compostable.