Pasta with impact | Impact partner The Pasta Guild
At Pineut, we believe that enjoying good food and doing good can go hand in hand. That’s why we love working with partners who not only create beautiful products but also have a positive impact on the world.
One of these special partners is The Pasta Guild: a non-profit organization that produces artisanal premium pasta while also working to combat poverty in the Netherlands.
Premium pasta with a social mission
The Pasta Guild produces high-quality pasta of exceptional standard. Not industrial mass production, but pasta like you would find with small, traditional pasta makers in Italy.
What makes The Pasta Guild special is their mission. The organization is a registered public-benefit foundation and produces pasta for two target groups:
- the regular market
- Food Banks Netherlands
By selling premium pasta to people who are able and willing to pay for it, they can provide that same high-quality pasta to food banks. All proceeds are donated back to Food Banks Netherlands. In this way, every portion of pasta sold directly contributes to the fight against poverty.
Delicious food that also does good—that makes us happy!
How is The Pasta Guild’s artisanal pasta made?
The artisanal pasta is made from high-quality flour. Carefully selected premium flour, directly imported from Italy. The semola they use is a superior-quality semolina, essential for the perfect texture and flavor. Pasta consists only of flour and water, so the quality of the flour directly determines the quality of the slowly dried pasta. All pasta from The Pasta Guild is completely vegan.
The pasta is produced artisanally. Unlike industrial production, they use bronze dies. This creates a rougher surface, allowing sauces to cling better to the pasta. This effect is enhanced by slowly pressing the dough through the bronze dies and cutting it irregularly.
After shaping, the pasta is sorted by hand onto large drying nets and then prepared for specially imported drying chambers from Italy.
In these drying chambers, the pasta is slowly dried at low temperatures. This prevents burning and helps preserve its natural color. This process contributes to the rich flavor and high quality.
The machines and drying chambers, also imported from Italy, are precisely calibrated by renowned Italian pasta expert Vittorio Majori. During his visit, he optimized the settings and trained the pasta makers for the best results.
Why premium pasta?
This pasta is “slow dried,” meaning it is dried slowly at low temperatures. This traditional drying process offers important advantages:
- The pure flavor of the flour is fully preserved
- Lower drying temperatures prevent burning and loss of flavor
- Slowly dried pasta is easier to digest
- Starch is released more efficiently during cooking, reducing cooking time
- The cooking water is ideal as a base for sauces
- Vitamins from the flour are better preserved
- This pasta contains more than 10% fiber, giving it high nutritional value
Important:
Because the fibers remain intact during the slow drying process, the pasta returns to its “original” non-dried form when cooked. Its size and thickness can increase by 100% to 200%. Combined with its high nutritional value, this means: use only half the portion you would normally use with industrial pasta!