We have been working closely with select chefs since before launching Nature’s Pasta™ in 1993. Distinct product advantages and benefits to restaurants include the following:
Superior Quality – Vitamin and mineral-rich Grade A free run eggs and top grade Canadian durum semolina combine for better: appearance (tantalizing golden yellow); texture (fine balance of delicate and firm); and taste (mild, grain-like).
Cost – Nature’s Pasta™ costs substantially less than making fresh pasta.
Convenience – Portion control is automatically provided (1 oz. nests), and no-refrigeration storage.
Consistency – Product quality never varies, as Nature’s Pasta™ is consistently fresh.
Waste – Spoilage is virtually eliminated.
Cooking Time – Similar to fresh pasta, due to a higher percentage of eggs – at the same time, Nature’s Pasta™ provides a longer critical cooking period (and is therefore harder to overcook).
Creativity – We’re fine food enthusiasts, and we’ve collaborated with some of North America’s top chefs in product experimentation and developing custom-batched pastas to meet a particular need or to augment a chef’s trademark recipes. Call us any time to discuss how we might complement your next gourmet creation.