Flour + Water, San Francisco, announced the debut of Flour + Water Foods, a Modern American pasta company born out of the award-winning restaurant known for blending Italian tradition with Northern California influences. With the launch, Flour + Water Foods offers four boxed dried pastas developed by co-chefs Thomas McNaughton and Ryan Pollnow to bring the craftsmanship of Flour + Water’s cuisine to the home table. Led by veteran Consumer Packaged Goods Executive Dan Nestojko, the newly created division of the company marks the restaurant’s first consumer retail product.
Launch offerings include Spaghetti, Elbow Macaroni, Penne, and Campanelle, all crafted with certified organic, North American Semolina grains and artisanal bronze dies for incredible texture. The same method employed at Flour + Water, the bronze-die extruding process creates noodles with textured, porous exteriors for soaking up sauce. We believe the end result is a better at-home bowl that emulates the flavor and precision of the restaurant experience.
Home cooks can find further inspiration from McNaughton and Pollnow through demos accessible via QR codes on each box, along with recipes and easy-to-follow tips at flourandwaterfoods.com. Through Flour + Water’s relationship with Zero Foodprint, 1% of proceeds is used to directly team up with farms and ranches to implement regenerative agriculture practices. A foundational part of Flour + Water’s commitment to a future where regenerative farming is the norm, through Flour + Water Foods, the team aspires to help alter how wheat is grown in America.
Find Flour + Water Foods dried pasta at select Whole Foods Market stores throughout Northern California with nationwide shipping available via flourandwaterfoods.com. Future products showcasing Italian culinary traditions and local ingredients are currently under development to expand the brand’s portfolio in the months to come.
