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Create account01 — SIMPLE START
REAL, SIMPLE INGREDIENTS
It begins with a wheat-based fiber blend, then the right real ingredients for each product — durum semolina for our pasta, real cheese for our crackers. No gums, no fillers, no gummy texture.
HOW WE DO IT
ALL THE FLAVOR. NONE OF THE TRADE-OFFS.
It sounds too good to be true: food that tastes like the real thing with a fraction of the calories and a whole lot more fiber. The secret isn’t a gimmick — it’s a patented way of working with wheat, made the traditional Italian way.
THE FIBER GOURMET FORMULA
ONE SIMPLE IDEA,IN EVERYTHINGWE MAKE.
Pasta, riced pasta, crackers, baking flour — they all begin with the same patented approach. It starts with real wheat and simple ingredients, so it cooks and tastes like what you already love — just rebuilt to be kinder to you.
It begins with whole wheat
We gently separate its natural parts
starch · fiber · protein
Rebalanced, richer in fiber
fewer calories, more fiber
02 — THE MILLING
SEPARATE, THEN REBUILD
A kernel of wheat is naturally starch, protein, and fiber. We separate those parts, then bring them back together in a new ratio — far more fiber, far fewer digestible carbs and calories.
03 — THE FIBER
RESISTANT WHEAT STARCH
The extra fiber comes from resistant wheat starch — a non-GMO dietary fiber with roughly 0.4 calories per gram. That’s what trims the calories without trimming the comfort.
04 — THE BITE
PROTEIN FOR STRUCTURE
Added wheat protein gives our pasta its firm, al dente bite and lets it cook exactly like the pasta you already know — no special tricks required.
05 — TRADITION
MADE THE ITALIAN WAY
The blend is kneaded with Alpine spring water, extruded through traditional dies, and slow-dried — the same time-honored method behind any great Italian pasta.
06 — EVERYWHERE
ONE FORMULA, EVERY PRODUCT
This same fiber science is the heart of all of it — pasta, riced pasta, Thinables crackers, and our baking flour. Eating better shouldn’t be an extra step.
PATENTED FIBER.
ZERO TRADE-OFFS.
Our formula is patented for a reason: it’s genuinely hard to add this much fiber and lose this many calories while keeping food that tastes like the real thing. We spent years getting it right so you don’t have to think about it — just grab the box and enjoy.
THE DELICIOUS PROOF
TASTES LIKETHE REAL THING.
All that science adds up to one thing — food you actually want to eat.
Made in Italy
Born in the
Alps, in 1868.
Our pasta is made in a factory nestled in the Italian Alps that began life as a mill over 150 years ago. Five generations of one family have run it since — long enough to earn an official designation as a historic Italian company from the Chambers of Commerce.
From field to table, every stage is held to a strict quality standard. The pasta is made with 100% durum wheat semolina and kneaded with pure spring water drawn straight from the Alps — something only a handful of pasta makers in the world can claim.
HERITAGE
A working pasta factory since 1868, run by the same family across five generations.
WATER
Kneaded with pure Alpine spring water — rare among pasta makers.
ENERGY
100% renewable hydroelectric power since 2005.
CERTIFIED
BRC, IFS & FSSC 22000 food-safety certified, and organic certified.
BRC
IFS
FSSC 22000
Organic certified
Historic company
The original mill, now a museum
Five generations of craft
PASTA TIPS
A few small habits make a big difference. Here’s how Italians get perfect pasta every single time.
01
BE GENEROUS WITH WATER
Skimp on water and you’re stewing your pasta, not boiling it — the path to a gummy, overcooked result. Give it a big, roomy pot.
02
KEEP IT AT A ROLLING BOIL
The water should be boiling when the pasta goes in, and stay boiling the whole time. Pasta should never be left to simmer.
03
SALT IT FREELY
Don’t be shy with the salt. Salt the water generously once it’s boiling, add the pasta, give it a stir, and you’re set for great flavor.
04
NEVER RINSE
Skip the rinse after cooking. Leaving the pasta as is helps the sauce cling to every strand — so you get flavor in every bite.
Made with 100% durum wheat semolina, our pasta holds up to real cooking and stays perfectly al dente — the way it should.