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FAQs
What ingredients go into your pasta?
Our dried pasta is made simply and by hand: high-quality durum wheat semolina (or organic whole wheat for specific shapes) and water. No preservatives or artificial additives, just two core ingredients in most traditional shapes.
What is the difference between your organic / whole wheat pasta and the traditional variety?
The organic / whole wheat shapes are made from 100% organic whole wheat flour, offering a lower glycemic index and easier digestibility. Seven Hills Pasta Company The traditional shapes use durum wheat semolina and water, and are extruded through bronze dies/slow‐dried to create a rougher texture that holds sauce well.
Whats special about Seven Hills pasta?
Our pasta is crafted in small batches, using machines imported from Italy, with custom bronze dies rather than Teflon. That gives the pasta a “rough” texture so it clings to sauce. The drying process is slow and artisanal—resulting in a better al dente finish.
How should I cook the pasta to get the best result?
While we don’t currently list specific cooking times for every shape, our pasta is dried slowly and holds “al dente” texture well. For best results: bring large pot of salted water to a rolling boil, add pasta, stir gently, taste frequently near the end of the suggested time on the package, and drain when just firm yet cooked through. Serve immediately with sauce of your choice. (Tip: use a generous amount of sauce, add finishing olive oil or cheese depending on the shape.)
Can I visit your facility or participate in a pasta-making class?
Yes! We offer pasta-making classes in our kitchen. If you’re local and interested in visiting our facility in Massachusetts or attending a class, check our “Pasta Classes” section on the website, sign up for our newsletter for upcoming sessions, or contact us for group bookings.
