Pasta Divina, the First Certified Organic Pasta Company in New Mexico!
Storing: Our pasta is fresh, so it must be refrigerated. If the product is not used by expiration date, it can be frozen for up to 2 months.
Cooking fresh pasta:Bring 4-6 quarts water and 3 tablespoons salt to a boil. Add pasta to boiling water, stir, and cook 1-3 minutes. Once pasta is cooked, drain well and toss immediately with sauce, coating evenly.
Tips:
- Serving size: ¼ pound of pasta per adult
- Do not cook more than 2 lbs. at a time
- Fresh pasta cooks quickly
Cooking frozen pasta: Do not thaw. Place directly from freezer into boiling water and stir until separated.
Pasta Divina products are 100% certified organic. Our pastas are made with organic durum (hard) wheat flour used by Italian pasta makers. The only pasta which contains only a part of durum is our organic whole wheat pasta which is made with New Mexico whole wheat from the Sangre de Cristo Mountains.
Pasta
- Tagliatelle Integrali (Long, ½ inch-wide Whole Wheat Pasta)
- Linguine di Semolina (Long, 1/8 inch-wide Semolina Pasta)
- Pappardelle di Semolina (Long, ¾ inch-wide Semolina Pasta)
- Rigatoni di Semolina (Large, Tube-shaped Semolina Pasta)
- Fusilli di Semolina (Spiral-shaped Semolina Pasta)
- Conchiglie al Pomodoro (Large, Tomato Shells)
- Tagliatelle di Spinaci (Long, ½ inch-wide Spinach Pasta)
- Pappardelle al Pepe e Aglio (Long, ¾ inch-wide Pasta with Pepper Flakes and Garlic)
- Tagliatelle al Peperoncino Rosso (Long, ½ inch-wide Red Pepper Flake Pasta)
- Linguine al Basilico (Long, 1/8 inch-wide Basil Pasta)
- Penne alle Erbe Mediterranee (Tube-shaped Mediterranean Herb Pasta)
Ravioli
- Ravioli con Spinaci e Ricotta (Spinach and Ricotta)
Compound Butters
- Burro con Aglio Arrosto (Roasted Garlic Butter)
- Burro con Salvia (Sage Butter)
- Burro con Tartufo (Truffle Butter)
Sauces
- Pesto
- Sugo al Pomodoro (Tomato Sauce)
- Sugo all' Arrabbiata (Spicy, Hot Sauce)