Baia Pasta, founded by Renato Sardo and Dario Barbone, is all about artisanal and organic brass-extruded pasta.










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Spring Durum Wheat Elbows (Vegan)

Type of pasta - Durum Wheat Elbows (cooking time 7-9 minutes)

Serves 4-6. Time: 40-60 minutes (soak beans overnight)

  • 1 lb Baia Pasta Durum Wheat Elbows
  • 3/4 cup pinquito beans
  • extra virgin olive oil and/or vegan butter
  • 2 spring onions (thinly sliced)
  • 2 green garlic stalks (minced)
  • 1 fennel bulb (halved lengthwise, then thinly sliced)
  • 1 bunch Lacinato kale (chopped)
  • 3 Tbs basil (chopped)
  • juice from one small lemon
  • salt & pepper

Soak beans overnight (we like to add a piece of kombu). The next day, drain them, add them to a pot, and cover with at least 2 inches of cold water. Bring them to a boil, then simmer until soft, anywhere between 20-40 minutes. Allow the beans to cool in the liquid. Drain.

Heat oil or vegan butter in a skillet over medium-high heat. Add enough beans to cover the bottom of the skillet without crowding. Fry for a couple minutes until the first side is browned and blistered, then flip the beans and fry the other side. Repeat the process with the remaining beans. Set fried beans aside.

In the same skillet, saute the onions, garlic, and fennel in 1 Tbs of olive oil or vegan butter until softened. Add the kale and a pinch of salt. Cook until the kale is cooked through to your liking. Add the beans back to the skillet and warm through.

Meanwhile, bring a large pot of salted water to a boil and cook pasta until al dente, about 8-9 minutes. Drain pasta and return to pot. Add the fried bean and spring veggie mixture, basil, and lemon juice to the pasta. Toss and season to taste.

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Kamut® Mohawks with creamy greens and coconut


Type of Pasta – Kamut® Mohawks (cooking time 10-12 minutes)

Recipe by Allie Hackett, adapted from Jennifer Hill Pallian of Foodess

  • 1 lb Baia Pasta Kamut® Mohawks
  • 1 can regular coconut milk
  • 2 Tbs sunflower seed oil (or cooking oil of choice)
  • 3 cloves garlic
  • 1 jalapeno (scrape out seeds if you like it less spicy)
  • 1/2 small onion, chopped
  • 1/2 orange or red bell pepper, chopped
  • 2 Tbs finely grated fresh ginger
  • 1 package extra firm tofu (drained and pressed to remove excess water, then diced into cubes)
  • 1 bunch kale
  • 1 bunch fresh spinach
  • 1 bunch cilantro
  • 1/4 cup loosely packed fresh mint leaves
  • 1/3 cup loosely packed fresh basil, roughly chopped
  • juice of one lime
  • salt and pepper to taste
  • toasted sesame seeds (optional)

Boil pasta in lightly salted water until al dente - according to the directions on box. (Reserve the cooking water when done).

Heat oil in large pan. Add cubed tofu and fry until golden brown. Add the bell pepper to the pan and cook for one to two minutes or until just soft. (Bell pepper is optional - you could also use broccoli, mushrooms - whatever you like) Remove the tofu and bell pepper and set aside for later.

In the same hot pan (adding a little more oil if necessary) add the garlic, jalapeno, onion, and ginger and cook until soft - about a minute. Add the coconut milk then cover and turn to simmer

Add the kale and spinach to the coconut milk and cook until just wilted (you may have to do this in batches)

Add cilantro, mint, basil and lime juice, then remove from heat. Puree using an immersion blender, regular blender, or food processor. (Puree in batches if using regular blender so the steam does not blow the lid off and make a big mess).

Add the cooked pasta, fried tofu, bell pepper, and the sauce back into the pan (or pot you used to boil the pasta - whichever is easiest) and toss together until well combined. Season with salt and pepper to taste, top with toasted sesame seeds and serve! Yum! (If the sauce is too thick add some of the reserved pasta water until it is at the consistency you like).

This is especially good with a little sriracha on top!

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Spelt ringlets with cavolo nero and Fontina


Type of pasta - Spelt Ringlets (cooking time 9-11 minutes)

Serves 4-5. Time: 30 minutes

  • 1 lb Baia Pasta Spelt Ringlets
  • 1 Tbs olive oil
  • 2 leeks (thinly sliced)
  • 2 garlic cloves (minced)
  • 1 potato (diced)
  • 3 cups chicken stock
  • 3 thyme sprigs
  • 1 bunch cavolo nero (Lacinato kale, chopped)
  • 1/3 lb Fontina (diced)
  • 1/4 lb Parmigiano (grated)
  • 3.5 Tbs unsalted butter

Heat oil in a saucepan over medium-high heat. Add leeks, garlic, and potato, stirring occasionally until the leeks are tender (about 3-4 minutes). Add stock and thyme sprigs, bring to a boil, and cook until potato is tender (about 6-8 minutes). Add cavolo nero (Lacinato kale) and simmer until tender. Season to taste.

Meanwhile, bring a large pot of salted water to a boil and cook pasta until al dente, about 8-9 minutes. Drain pasta and return to pot. Add the cavolo nero mixture, cheeses, and butter to the pasta. Toss to combine and serve hot, sprinkled with extra Parmigiano.

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Kamut® Corkscrews, kabocha, ricotta & sage


Type of pasta - Kamut® Corkscrews (cooking time 9-11 minutes)

Serves 4-5.

  • 16 oz Baia Pasta Kamut® Corkscrews
  • 1 Tbs honey
  • 2 Tbs extra virgin olive oil
  • 1/2 tsp dried red chili flakes
  • Sea salt and freshly ground black pepper
  • 1 1/2 lb kabocha squash, sliced in half, seeds scooped out
  • 1 Tbs unsalted butter
  • 3 garlic cloves, minced
  • 1/2 lb ricotta cheese, crumbled

Preheat the oven to 400°F. In a small bowl, combine honey, 1 1/2 Tbs olive oil and chili flakes. Place the kabocha cut side up on a large baking tray lined with parchment paper. Season with sea salt and freshly ground black pepper, drizzle over the honey mixture and roast for 20-25 minutes or until golden and tender.

Heat butter and remaining olive oil in a large frying pan over medium-high heat. Add the garlic and sage leaves and cook, stirring after a few minutes, until the butter and garlic are golden and the sage is crisp.

Meanwhile, cook pasta in salted, boiling water until al dentel. Drain well and return to pan, along with the roasted kabocha (cubed or cut into crescents), sage mixture and ricotta. Toss to combine and season with salt and pepper.

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Spelt ringlets with walnuts and roasted cauliflower


Type of pasta - Spelt Ringlets (cooking time 9-11 minutes)

Recipe by Whole Foods. Serves 5-6.

  • 1 lb Baia Pasta Spelt Ringlets
  • florets from 1/2 head cauliflower
  • 2 tbs extra virgin olive oil
  • 5 garlic cloves, sliced
  • 1/2 tsp fine sea salt, plus more to taste
  • 1/3 cup toasted walnut halves, chopped
  • 1/3 cup grated Parmigiano
  • freshly ground black pepper

Heat oven to 425°F. Break any large florets into smaller pieces and place florets on a baking sheet. Drizzle with 1 tablespoon of the oil, sprinkle with garlic and 1/2 teaspoon salt and toss. Roast, stirring occasionally, until florets and garlic are lightly browned, about 15 minutes. 

Meanwhile, bring a large pot of salted water to a boil and cook pasta until tender, about 8-9 minutes. Drain pasta, reserving 1/2 cup of cooking water. Toss ringlets with roasted cauliflower and garlic, walnuts and the remaining 1 tablespoon of oil. Stir in Parmigiano, if desired, and a little bit of the reserved cooking water to adjust the texture of the sauce. Serve sprinkled with freshly ground black pepper.

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Kamut® ringlets with butternut squash, bacon and pecorino


Type of pasta - Kamut® Ringlets (cooking time 9-11 minutes)

Recipe by Nicodemo Gallucci. Serves 4.

  • 12 oz Baia Pasta Kamut® Ringlets
  • 1 squash, about 1 ½ lb, halved, seeded, peeled
  • 4 tbs extra-virgin olive
  • Kosher salt and freshly ground pepper, to taste
  • 4 oz bacon
  • 1 shallot, roughly minced
  • 3 small fresh rosemary sprigs
  • 2 tbs grated Parmigiano-Reggiano
  • 2 tbs grated Pecorino Romano cheese

Cube the squash and cut bacon into thin strips. 

Heat oil in a saucepan and slow fry the rosemary and the shallot until fragrant. Then remove them and add bacon. Cook until fat renders out but not too crispy. Now add the squash and adjust with salt and pepper.
Cover with a lid and let cook over moderate heat for 10-15 minutes, until the squash is soft (ad some water if necessary, to prevent burning).

In the meantime, bring a large pot of water to the boil. Add salt and cook the ringlets 1-2 minutes shy of “al dente”. Reserve un cup of the water used to cook the noodles.
Mash the squash with the back of a fork then add drained pasta.

Toss to coat and add some water to finish cooking the noodles and allow the sauce to soften. Then add cheeses and a dash of cracked pepper.

Simple and easy, like it should be. 

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Durum wheels with corn and garlic


Type of pasta - Durum Wheels (cooking time 9-11 minutes)

Recipe by Cookin’ The Market. Serves 4-6 people.

  • 1 lb Baia Pasta Durum Wheels
  • 2 ears of corn (kernel removed from husks)
  • 1 garlic clove, minced
  • 1/2 cup Italian parsley, finely chopped
  • 2 tbs butter
  • 2 tbs olive oil
  • salt and pepper
  • juice of half a lemon

Add salt to a large pot of boiling water. Pour in the pasta and stir well. Stir every now and then until very al dente (roughly 8 minutes).
In the meantime, in a large pan, melt the butter and the oil and slow fry the finely chopped garlic over medium fire. Add 1/2 cup of pasta water, cork kernels and stir well to combine. 
Drain the pasta, add to the sauce and toss to coat. Taste and adjust seasoning with salt and pepper. Add lemon juice. more pepper and a sprinkle of parsley.
Your simple dish is ready. Enjoy….

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AJO & OIO twins with zucchini and mint pesto

imageType of Pasta – AJO & OIO Twins (cooking time 10 minutes).

Recipe by Dario Barbone. Serves 5 people.

  • 1 lb Baia Pasta AJO & OIO twins
  • 4 yellow zucchini
  • 1/2 bunch of mint
  • 1/5 bunch of parsley
  • 1/2 lemon (zest and juice)
  • 1 garlic clove (peeled and roughly chopped)
  • salt and pepper (we love Angelo Garro’s Omnivore Salt)
  • extra virgin olive oil

Wash mint and parsley really well, drain and pick just the leaves.
Blend mint, parsley, lemon, salt and pepper to taste and the garlic in the food processor by adding a gentle stream of extra virgin olive. You don’t want to make a paste, rather a finely chopped pesto. Cover with cling film (you want to touch the surface of the pesto) and put in the fridge for at least an hour for the flavors to blend. 

Then, all is left to do is to roughly julienne the zucchini (either by hand or with a mandoline). while at this you want to boil a large pot of water and salt it when it reaches the boil. “Dunk”  the pasta and while it cooks, sautee the zucchini in 4-5 tbs of extra virgin olive oil with a touch of salt.
Cook them but leave the zucchini strips with a crisp texture so they can contrast the pasta in the final dish.

Drain the pasta when “al dente” and toss with the zucchini. Add a 2 or 3 tablespoons of the mint pesto and you’re good to go.

Season with a salty tangy cheese like ricotta salata or pecorino.

A white wine is the perfect companion for this. Something bodied like a Pecorino (yes, it’s a white wine too) or a Chardonnay.

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Kamut® mohawks with kale pesto

imageType of Pasta – Kamut® Mohawks (cooking time 10-12 minutes)

Recipe by Debbie Muller-Mendelson. Serves 5.

  • 1 lb Baia Pasta Kamut® Mohawks
  • 1/4 cup toasted walnuts
  • 2 tbsp lemon juice
  • 1 bunch of kale - deribbed, chopped and cleaned
  • 1 cup of basil leaves
  • 2 garlic cloves
  • 1/2 cup extra virgin olive oil
  • 1/2 cup parmesan cheese
  • salt & pepper to taste

Place all ingredients except for the olive oil in a processor. Start processing and slowly add the oil until a soft consistency is achieved. Do not overwork it. A rough texture is perfect a well.
Cook the mohawks al dente in plenty of salted water.
Simply dress the pasta with the pesto and add more cheese on top.

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Twins with spinach and preserved lemon

imageType of Pasta – Durum Ringlets (cooking time 10-11 minutes)

Adapted from Bon Appetit. Serves 4 people.

  • 1 lb Baia Pasta Durum Ringlets
  • 6 tbs unsalted butter, divided
  • 1 garlic clove, crushed
  • ½ tsp. crushed red pepper flakes, divided
  • ¾ cup panko (Japanese breadcrumbs)
  • 1 tsp. finely grated lemon zest
  • Kosher salt and freshly ground black pepper  
  • 2 bunches flat-leaf spinach, trimmed, large leaves torn in half (about 8 cups)
  • 1 tbs (or more) fresh lemon juice
  • 1 tbs (or more) thinly sliced preserved lemon peel
  • 2 tbs extra-virgin olive oil

Heat oil and 2 tbs of butter in a large skillet over medium heat until butter is foaming.
Add garlic and ¼ tsp. red pepper flakes; cook, stirring often, until fragrant, about 1 minute. Add panko and cook, stirring often, until panko is golden brown, about 2 minutes. Mix in lemon zest and transfer panko to a paper towel–lined plate; season with salt and pepper. Let cool; set aside.
Wipe out skillet.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain. Meanwhile, heat remaining 4 tbs of butter in the same skillet over medium heat. Cook, swirling skillet occasionally, until butter is brown, about 3 minutes. Add 1 bunch spinach; cook, tossing, until wilted, about 1 minute. Add pasta to skillet and toss to coat. Add lemon juice, preserved lemon peel, and remaining ¼ tsp. red pepper flakes and toss to combine; season with salt, pepper, and more lemon juice and preserved lemon peel, if desired. Add remaining spinach and toss until slightly wilted, about 1 minute.
Serve pasta topped with reserved panko.

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