We'll try to answer some common questions here, but feel free to contact us any time.
Where are you based?
We make our pasta in Belfast, a beautiful little town on the Maine coast. It's about 20 miles north of Camden and 60 miles southwest of Bar Harbor and Acadia National Park. Our commercial kitchen is housed inside the United Farmers Market building, overlooking Belfast Harbor.
Are all of your ingredients organic?
Yes. We use a blend of organic semolina and organic wheat flour, and water. There are no other ingredients or additives in our pasta.
How many servings is 12 ounces?
Four ounces is a generous serving, so 12 ounces will serve three people or more.
How did you get into pasta making?
We have always loved making pasta at home, but had never considered turning it into a business until the spring of 2019. We had a rare opportunity to travel extensively throughout Italy, and were so inspired along the way by the food and culture that we wanted to bring some part of it back to Maine with us. We started Nomad Pasta soon after.
What are bronze dies?
Each pasta shape has its own die, a metal mold that gives it its form and texture. Bronze dies give pasta a rough surface perfect for holding sauces.
What does slow-dried mean? Why is it better?
The best way to dry pasta is low and slow, to preserve the flavor, texture, and nutrition of the wheat. We use modern drying machines to carefully control the humidity and temperature of the pasta throughout the drying process. You'll taste the difference.