By Kate Malin
August 18, 2016
Photo Courtesy of Baia Pasta
Photo Courtesy of Baia Pasta

At Baia Pasta, maccheroni are made like they should be: thick, ridged, chewy, and packed with flavor. Giving the mac half of the beloved American comfort food, mac and cheese, the attention that it deserves, Baia Pasta founders Renato Sardo and Dario Barbone focused on making the perfect thick pasta for silky cheeses (and other sauces) to cling to. Both Italian transplants to California, Renato and Dario know the importance of great pasta, which is why they source the tastiest grains from across the U.S. and transform them into pasta using traditional Italian techniques.

Each small batch of Durum Wheat Semolina Macs is cold-kneaded, extruded through brass dies, and dried gently at low temperatures to cultivate a pasta with a full wheat flavor and a rough surface, perfect for sauces to stick to. Go traditional American and make your favorite mac and cheese recipe or try an Italian classic; Dario recommends a tangy salty puttanesca or a rich and peppery cacio e pepe.

Baia Pasta Durum Wheat Semolina Macs are available online and in stores across the country. Baia Pasta is a proud member of the Good Food Merchants Guild, national association uniting American craft food businesses to connect, convene and promote Good Food businesses of all sizes.


From her grassroots work at the Good Food Awards to her continued education at NYU’s Food Studies Master’s Program, Kate Malin brings an unparalleled passion for great food and good people.