behind the scenes at al dente

Our hardworking employees rolling out and cutting Spinach Fettuccine pasta! Packaging up Al Dente’s Spinach Fettuccine!   Have you ever wondered all that happens behind the scenes to make Al Dente’s artisanal pasta? We are excited to share a glimpse into our factory and the people behind our small batch crafted pasta! We are proud […]

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Al Dente Gluten Free Pasta

introducing our new gluten free pasta!

Free of Gluten, Full of Flavor! Let me tell you. It’s not easy to make Gluten Free Pasta! Especially since we have very high standards and we are adamant about not putting our name on a product that did not meet all of our criteria. But finally, after 2 years of experimenting, look what we […]

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Bonachia Stores

AL AK AZ Rigatony’s Italian Restaurant, Tempe, AZ 85284 AR CA Orchard Nutrition Center, Redding, CA, 96001 CO CT DE FL Baily’s Produce, 4301 N. Davis Highway, Pensacola, FL, 32503 Northwest Seafood, Gainesville, FL 32605 GA Strippaggio, Atlanta, GA, 30329 HI ID IL IN Purple Co-op, South Bend, IN, 46624, IA KS KY LA ME MD Williams […]

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Canada’s Rock Star Chef

Windsor, Canada is just one hour from us so I would have thought I would have been more aware of what is going on in the food scene in a country so close. That’s why I was shocked to not have Stefano Faita on my radar screen. Afterall,  this guy is BIG! Chef/Cookbook Author/Restaurant Owner/TV […]

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peace, love and pasta for all!

Every year we look forward to ringing in the New Year with our friends and family. One of our traditions has become making bouillabaise which we serve over Egg Fettuccine. I want to take this time to wish Peace, Love and Pasta for all in 2015. Health and Happiness, too!! 

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dinner in a colander

Any last minute pasta lovers on your list? There’s still time for us to ship gifts anywhere in the USA (48 states).  To get 15% off of any of our gifts enter HOLIDAYPASTAGIFT at time of checkout.   Expires December 18th so no time to dilly dally! If you are looking for very best value, then […]

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thankful for super easy tetrazzini!

Easy Tetrazzini! Fun to say, make and eat.  This is the quickest of all “baked/make-ahead” pasta dishes. It is heading straight to the top of my list of “Perfect Pasta Recipes”. Because it is so simple,  it will help provide you time and opportunity to sit down at the table with friends and family during […]

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BonaChia Pasta

bona chia pasta in the wall street journal!

I have to say it was pretty exciting when Anne Marie Chaker, writer for the Wall Street Journal, tracked me down in Montreal to “talk pasta”.  After 33 years in the biz, you can imagine I have oodles of insight into the magical world of pasta, including how it fits into America’s constantly changing eating […]

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Zingerman's in the NYT

our zingerman friends in the new york times

Great Photo by Joshua Lott for the New York Times So proud of the history we share with Zingerman’s and very excited about the latest article in The New York Times.  Jennifer Conlin, another good friend, did a great job capturing the feat Paul and Ari have accomplished. Starting a business is one thing, but […]

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Pasta for Mother’s Day

Here are a couple great recipes to help you honor any of the women in your life: mother, aunt, sister, daughter, girlfriend. Nothing like sharing delicious food to show others how much we care. These recipes are Annabel Cohen originals that she created for a feast at our lake house. She has done many others […]

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spring pasta with an egg on topEaster Egg Pasta

Isn’t spring time magical! Think asparagus and peas and strawberries and mushrooms and EGGS! In fact, I was just marveling over the miracle of an egg. And that made me remember this recipe developed by Tirenne, whom I met while she was a culinary student at Washtenaw Community College. It is spring time in a […]

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Pasta with kale, carrot, and onions

This great recipe came to mind one cold winter day.  I always have carrots and kale in my vegetable crisper and usually make this recipe with lentils.  On this day I used an olive oil I love, Pons.  If you haven’t tried it, you really should. As you know, I love to construct recipes according to Monique’s […]

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