Local! Made right in Carpinteria. The flours used to make Pasta Santina are milled in the United States and they are 100% organic (organic certification is still pending and it will not show on the package for the moment), without the use of chemical fertilizers. The dough has been kneaded and extruded by a bronze die to create its delicate shape. It is then dried at low temperature for about 24 hours to keep nutritional values safe.

While industrial pasta tends to appear more golden and smooth, artisanal pasta is rougher in texture and coated with leftover starch. This makes the pasta easier for sauce to cling onto and gives it a richer taste. Made with Durum Wheat Semolina, Whole Wheat, Spelt Flours from the USA.

Penne: Pasta Santina's Penne is "Pen" shaped pasta. Penne is one of the few superheroes of the pasta culture. Given its tubular and ridged shape, it can be served in any way possible, with light or rich sauces, or with an amazing  pesto. Combines perfectly with seafood or any meat as well.

Shells: Pasta Santina's Shell name is given by his shape like a conch, ridged and with an hollow interior. The shell shape helps sauces stick to the pasta, it goes well with rich, hearty sauces and gooey cheese. it is often in pasta salads and in sauces with big chucks of meat.

Vorti-Cee: Pasta Santina's Vorti-cee or Girelle, Vesuvio in Italian, is a Vortex-shaped pasta characterized by a larger top that gradually gets slimmer toward the base. It is intended to be served with a ragout sauces, such as Salsiccia or with beef or in a light sauce recipes maybe with some freshly shaved Pecorino on top.