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Special L'Origine Pasta has combined organic pasta with not only flavorful but also healthy porcini mushrooms. This tagliatelle is produced with Demeter certified raw materials by artisanal quality methods. Bronze drawn, this pasta is formed into long, narrow ribbons. The pasta is then slowly dried at a low temperature to maintain the nutritional properties of the grains. This flavorful porcini pasta simply asks for a splash of EVOO to be appreciated. Fantastic with cream-based sauces or wherever another level of earthy, mushroom depth comes in handy. L'ORIGINE have been producing organic and biodynamic pasta since 1985. The biodynamic movement was started by the Philosopher & Scientist Rudolf Steiner (who lived at the start of the 20th century. He believed in practicing a healthy type of agriculture that respected nature using "Biodynamic" fertilizers, able to work together with the natural elements and revitalize them rather then destroy them. L’Origine was inspired to produce pasta by this vision of "natural" agriculture, nutrition and way of life. Only the highest quality raw materials are used to produce L’Origine pasta. L'Origine uses the PVT system, also known as photovoltaic system, to convert solar radiation into thermal and electrical energy. L'ORIGINE is situated in Castegnero in the province of Vicenza in the district of Colli Berici. The factory is perched atop the beautiful Berici Hills. We had the privilege of touring their family-run factory overlooking olive groves and the fertile plains below. The distinguishing trait of a family atmosphere immediately stands out, an environment where every thing is performed according to simple rhythms in which man is still involved in the transformation of the produce. In the mill some grains are slowly ground by a stone mill in order to prevent overheating and the loss of some nutritional elements of the grain itself. We were served an outstanding sampling of their favorite family pasta dishes made by

    Organic Biodynamic Tagliatelle with Porcini by L'Origine


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