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Our Pastas

KSP offers a variety of 11 different flour combinations available in 6 different shapes. This means 11 different flavours, each as unique and exciting for your taste buds as the other. Each flour type has a different characteristic and consistency, and through trial and error, KSP discovered the ideal process for extruding the perfect product. All of the specialty flours are Certified Organic, most of which are Canadian and the Semolina Durum Wheat is Canadian and therefore our product is Non-GMO!

Our Criteria

Mission Statement:

There are several criteria we consider, including where the ingredient is grown, how it is grown (organic or none-organic), the type and quality of the grain, milling characteristics and subsequent flour quality, suitability of the flour for pasta making, consistency, and availability.

If it is not available it just cannot be had. This is very true currently for organic semolina flour. In 2012 we tried all year long to get organic semolina flour. Only two suppliers offered it, but on inquiry, we were told there was none to be had, not a single bag. We will buy and use organic ingredients if at all possible, but the criteria listed above hinge on what is also available.

Our first choice is definitely sourcing local ingredients – we buy grain from farms in the Creston Valley, the nearest and really only valley any grain can be grown successfully in the West Kootenays. The next source is the great Canadian prairies, which undeniably produces some of the very best grain in the world; we are very fortunate in this respect. If the grain is not grown in Canada, then we source from outside the country. This is the case for specialty grains like Quinoa and Amaranth that are currently only grown in South America.

Quality of the flour for making pasta:

The quality of the grain and the subsequent milling of it into flour for our pastas is of the utmost importance. This quality starts from the type of seed to the area that it is grown, the year’s climate and how favourably the weather was for the year. It is also critical that the harvesting of the crop is done under ideal conditions; a wet fall is definitely not a good thing for harvest grain.

The next critical aspect comes when the new crop is analyzed and the actual milling of it starts. It is then up to the knowledgeable millwright that will ultimately make the difference of good or exceptional flour. Larger mills have the advantage of blending different grain crops together. They are able to draw from a variety of sources. For example: Southern Saskatchewan experienced a dry summer but the northern was wetter, therefore the quality of wheat will differ, but by blending them together, and overaggressive higher gluten flour can be toned down and so on. Supported by good analytical practices, top-notch flour is achieved consistently. This assures that at the end the flour characteristics are stable and the manufacturer is able to produce a product with the same quality, in our case pasta, throughout the years. This is what customers expect and what separates professionals from amateurs. Durum wheat is a special type of wheat and is, for the most part, grown for making pasta flour. Since there is a special way of milling this grain into specialty Italian pasta flour, the trade name for this flour became semolina flour or durum semolina flour. The technology and development of this flour originates in Italia, the country that pasta originates from.

The base of all of our pastas is this special pasta flour made from Durum wheat called semolina. Durum Semolina is a gluten-containing grain. Its texture is unusually grainy, but this quality is desirable and has to do with hydration of the pasta dough. The Durum Semolina that we use is grown, and harvested in the heart of the Canadian Prairies, then milled into semolina flour in Saskatoon, Saskatchewan.

We combine this base flour with different specialty flours to create 11 distinct pasta experiences with diverse nutritional qualities as well as flavours. The other gluten-containing flours besides semolina (Durum wheat) we use are rye, spelt and Kamut® or KAMUT® Brand khorasan wheat. There are also non-gluten-containing grains in combination with the semolina flour. These are quinoa, amaranth, buckwheat and millet. Even though these are used, our pasta is not gluten-free, since we still use the semolina as our base flour.

Italian machinery and bronze plates:

KSP uses the finest Italian pasta producing machinery as well as Italian bronze plates to extrude uniform, delectable pasta. The pasta’s texture exhibits a rough exterior edge – created from using Italian Bronze plates—which allow pasta sauces to better adhere to each noodle.

Natural Spring Water:

Not often thought about, but critical to the composition of the product, is the water added to it. KSP uses natural spring water that’s source is directly at the opening of the mountain. There is no fluoride, chlorine or any other chemical added to this water, as it comes directly from the pristine wilderness and our natural spring. This water is UV treated to meet the health regulations for Canada. For more information and pictures about KSP’s natural spring water click here.

Natural Sourdough Culture (Probiotic):

The products contain a naturally fermented sourdough, which is pro-biotic since it is based on live beneficial bacteria which produce lactic acid, very much the same as what is produced in our digestive system for digesting the food we consume. This naturally aids in the pre-digestion and breakdown of the gluten-containing grains prior to consuming them in our foods, in this case pasta: Pasta Fermentata.

One of the most striking differences is that our pasta cooks quite fast, unusually fast. It is these billions and trillions of helpful microorganisms that start the process of digesting before we actually eat the food, similar to our sourdough bread. In addition, this sourdough culture also gives our pasta outstanding flavour, and you will not find in any other pasta like it in the world.


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