Al Dente Pasta only uses the very best ingredients—100 percent North American-Grown durum wheat, farm fresh eggs plus premium herbs and spices. While many conventional pasta makers extrude their pasta in order to speed production, Al Dente uses the time-honed tradition of rolling out its pasta dough. This process called “sheeting,” duplicates rolling pasta dough with a rolling pin which Monique’s mentor, famed Italian cook Marcella Hazan, believed was essential to creating the best pasta. Sheeting is a slow and precise process that allows Al Dente to achieve the sublime, velvety texture that has made it a favorite on dinner tables across North America.
Al Dente Pasta, now a classic in all 50 states and Canada, has never lost the character of a truly “specialty” product. Al Dente’s values are reflected in the honest packaging of each and every bag of pasta. Taking no shortcuts, working closely with the growers and millers of our durum wheat, using the “real thing” when it comes to flavors, taking total responsibility for the manufacturing of our pasta (we are the manufacturers, not just the marketers of Al Dente Pasta.) Al Dente is the specialty pasta maker who balances old world tradition and authenticity with a contemporary, friendly approach to bringing the best that America has to offer-an affordable luxury.
Al Dente hosts a wide variety of original, classic flavors, such as Spinach, Egg, Garlic Parsley, Basil, Squid, Wild Mushroom and Spicy Sesame. Keeping up with the times, the Deschaines continuously expand their offerings with pastas like, Carba-Nada (reduced carbs, revered by diabetics and weight watchers alike), Al Dente’s Whole Wheat Pasta (known for pleasing people who don’t usually like whole grain pasta), a line of beautifully packaged “Organic Duets” (combining unique and exciting flavors that push the pasta envelope) and most recently introduced (and big in every way) are the Pappardelle pastas!