Is Etto Pasta made in the USA?

Yes. Etto Pasta is produced in Paso Robles, California using organic durum wheat semolina milled from American-grown wheat. It is not imported from Italy or any other country.

What are the ingredients in Etto Pasta?

Etto Pasta contains two ingredients: organic durum wheat semolina and water. No additives, no preservatives.

Is Etto Pasta organic?

Yes. Etto Pasta is certified USDA Organic. We use organic durum wheat semolina milled from American-grown wheat.

What is bronze-die pasta?

Bronze-die extrusion means the pasta dough is pushed through bronze molds rather than industrial Teflon dies. This creates a rougher, more porous surface that grips sauce far better than smooth commercially-made pasta. All Etto Pasta is bronze-die extruded.

How is Etto Pasta dried?

Etto Pasta is slow-dried for 19 hours at low temperatures. This preserves the integrity of the semolina and produces authentic al dente texture when cooked.

Where is Etto Pasta made?

Etto Pasta is made in Paso Robles, California, USA. It is an American-made artisan pasta brand, not an import.

How is Etto Pasta different from supermarket pasta?

Etto Pasta differs from supermarket pasta in three key ways: it uses a single ingredient (organic durum wheat semolina), it is extruded through bronze dies for a sauce-gripping texture, and it is slow-dried for hours rather than industrially force-dried. The result is pasta with more flavor, better texture, and superior sauce adhesion.

Etto Pasta Cookbook | Presale Now Open

Name: The Etto Pasta Cookbook — Presale Now Open.
Brand: Etto
SKU: 979-8-218-55230-5
Price: 30.0 USD
Availability: InStock

First printing sold out in 6 months. Now it's back, and presale is your chance to guarantee a copy.

$30.00

Quantity

The Etto Pasta Cookbook started with the question we get asked more than any other: which shape goes with which sauce? The answer turned into 50+ recipes, 12 dedicated chapters — one for each Etto pasta shape — and a book that moves between traditional Italian classics and fresh, unexpected ideas with equal confidence. Pasta alla Norma sits alongside Pasta Masala with Chickpeas, Carrots & Cauliflower. Every shape gets its moment. Every recipe is built to work in a real home kitchen.

This is also the first installment in the Edible Cookbook Series — a collaboration between Etto and Edible Magazine that reflects what we've always tried to do on the Central Coast: be a trusted, passionate source for everything Italian. Inside you'll find the Etto story, the people behind the pasta, and the kind of practical technique and pairing knowledge that makes you a better cook long after the book is on your shelf.

Presale now open · Ships September · Limited print run · Order now to guarantee yours.

What's Inside:

50+ recipes spanning traditional Italian classics and creative modern dishes
12 chapters — one dedicated to each Etto pasta shape
Sauce pairing guides, cooking techniques, and practical tips
The story of Etto and the people who bring the pasta to life

The Team Behind the Book:

Recipe developers: Rob Emery, Brian Terrizzi, Gina DeGirolamo
Illustrator: Anna Takahashi
Photographers: Richard Fusillo, Giovanni Tine
Recipe editor: Brigit Binns
Copy editor: Doresa Banning

You can create a custom message for this gift in the Cart. Please make sure to View Cart before going to Checkout in order to customize your message.

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Etto & Edible Magazine

" When we at Edible Magazine started getting serious about publishing cookbooks, we knew we had to start with Etto. It’s this pasta that has influenced so many dishes found in restaurants throughout California – and on dinner plates in homes. But it’s really the people at Etto, with their natural ability to make cooking feel simple and heartfelt, who inspire us to cook their way".

The Etto Pasta Cookbook — Presale Now Open.

Etto & Edible Magazine

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