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.