Pappardelle is the au courant cut of pasta right now, with recipes in every magazine and on every restaurant menu, helping to explain why this pasta is quickly becoming one of our best sellers. It is incredible!

About Al Dente Pasta

The year was 1981, and in the world of pasta, the times they were-a-changin’. Almost overnight, Americans went from thinking of pasta as “spaghetti and meatballs” to seeking an array of shapes, flavors and recipes.  This was also the year that Monique Deschaine headed down an adventurous path to start Al Dente Pasta Company.

Nearly 30 years later, Monique and Dennis often reflect back on the days when they stayed up all night, rolling out pasta dough in a friend’s restaurant kitchen and praying that it would be dry by morning.

This proud legacy provides the inherent promise of homemade texture, quick cooking time and locally-sourced, American ingredients with every bag of Al Dente Pasta.

You might also like