Revolutionizing the pasta industry with the introduction of slow-fermented pasta.
Revolutionizing the pasta industry with the introduction of slow-fermented pasta.
Revolutionizing the pasta industry with the introduction of slow-fermented pasta. Imagine enjoying all the health benefits of sourdough and fermentation, but in the form of pasta! This innovative approach not only enhances the flavor but also boosts the nutritional aspects, offering a unique and wholesome culinary experience.
Transforming pasta through slow, natural fermentation for better digestibility while preserving the rich flavors and textures of artisan pasta.
At Fermentelli, we believe great food comes from time, care, and a little bit of daring. This journey started with my first love—pizza. I traveled to Italy to immerse myself in the art of making Pinsa, a lighter, crispier Roman- style pizza.
What struck me the most wasn’t just the craft—it was how everyone, from chefs to home cooks, talked about the digestibility of their food. Italians care deeply about what they eat, valuing not only taste but how it makes them feel. Pinsa, with its 72-hour fermentation process, epitomizes this philosophy, creating a pizza that’s light, easier to digest, and utterly delicious.
Inspired by this approach, I launched Pinsa Love, bringing slow-fermented, Roman-style pizza crusts to market. What started in smaller retailers grew rapidly, and today, Pinsa Love is sold in Whole Foods and over 400 retailers.
We even made the 2025 Trend Report from Whole Foods.
While pizza will always hold a special place in my heart, pasta is a close second. I couldn’t help but wonder: if fermentation could transform pizza dough, why not pasta? I knew firsthand the health and digestion benefits of long & slow fermentation. It’s why our pinsa crusts are so light and enjoyable. But could we do the same for pasta?
Everyone said I was crazy. “You can’t ferment pasta,” they told me. “Pasta is a fast dough.” Mixed and extruded in minutes. But I was determined. I spent months experimenting, testing, and refining. Lots of dough failed. Noodles broke. But slowly—very slowly—we figured it out.
When looking at sourdouugh items…look for fermentation, not just cultures or powders. Fermentation!
Studies have shown that fermentation acts as a prebiotic and is lower in gluten, making it easier to digest than other types of bread. The slow fermentation process also makes calcium, phosphorus, and iron more available for the body to absorb and also provides additional health benefits such as lower blood sugar levels, improved digestion, and disease prevention.
Fermentelli pasta gives you all the comfort and joy of a hot bowl of pasta, without the bloating or discomfort that so often follows
Check out this article on the launch of Fermentelli Slow Fermented Pasta