Last Update: September 27, 2022
The story of Thrive Market Biodynamic® Pastas begins in the Tavoliere delle Puglie region of Italy, where organic whole wheat is biodynamically farmed and crafted into pasta using old-world techniques. Not familiar with biodynamic farming? Below, we’re breaking it down and offering a closer look at how the technique sets our pasta apart.
Biodynamic farming is an ecological approach to agriculture that takes the tenets of the organic movement to the next level. It was developed by scientist and philosopher Dr. Rudolf Steiner in 1924. Dubbed “the father of biodynamics,” Steiner believed that harmonizing all aspects of the farm—from the sun to the soil—would support animals and plants in their most natural state and produce nutrient-dense food in the process.
“When creating our line of pastas, we were really excited to find a supplier that was passionate about the biodynamic movement,” says Will Lochran, Thrive Market Product Innovator. “As a brand, we’re working to move beyond organic. Biodynamic agriculture focuses not only on preserving the planet, but also on improving it.”
Our Biodynamic® Pastas are certified by Demeter, the oldest ecological certification organization in the world, and the only biodynamic certifying body in the United States. To grow the organic whole wheat in our pastas, our farmers follow these biodynamic practices:
Our wheat is sourced from the heart of Tavoliere Plain—Italy’s granary—where our supplier works with family farmers and pasta makers who follow centuries-old techniques. Once harvested, the wheat is milled and extruded through antique bronze plates, or “dies,” to give the pasta its shape. Unlike conventional Teflon plates, bronze plates give the pasta a rougher, more porous texture that’s ideal for soaking up sauces and flavors.
While there are more than 500 different shapes of pasta produced in Italy, they can be sorted into three basic categories: long cut, medium cut, and short cut. Our line of Biodynamic® Pastas come in three shapes: fusilli and penne (both short cut), and spaghetti (long cut).
Looking for other pasta types and shapes?
From organic farfalle and linguine to brown rice fusilli and chickpea shells, Thrive Market Organic Pastas offer something for everyone (even gluten-free eaters).
Each batch is ethically sourced and crafted in Italy, using family traditions that have been passed down for generations. Farfalle means “butterflies” in Italian, a fitting description of the pasta’s winged shape, which pairs well with rich and hearty sauces.
Ready for pasta night? Give our Organic Linguine a twirl! It’s made from high-quality durum wheat grown in Southern Italy. Use it to make linguine ai frutti di mare, or simply toss with a flavorful marinara.
Now, even those on a gluten-free diet can enjoy pasta night again! Made from 100-percent organic brown rice flour and water, our Organic Brown Rice Fusilli is gluten-free gratification in a bowl.
Our Organic Chickpea Shells swap traditional starches for gluten-free alternatives like chickpea and brown rice flours. Each bite delivers more protein (14g per serving) and fewer carbohydrates than traditional shells.
And there’s more—check out the rest of the line.
Ready to mangia? Just boil a pot of water and you’re halfway to a wholesome, flavorful meal. Here are a few ideas to bring the flavors of Italy to your kitchen—buon appetito!
Carbonara fans, rejoice! This quick and easy recipe combines our Organic Biodynamic® Spaghetti with eggs, Parmesan cheese, and bacon for a classic comfort-food meal.
Indulge your creamy pasta cravings with a comforting, plant-based dish that coats our Organic Chickpea Shells with a cashew-based sauce. Bonus: It’s ready in under 30 minutes!
This ruby red pasta gets its color from an entire bottle of—you guessed it—red wine! Our Organic Brown Rice Spaghetti drinks up the vino, transforming plain noodles into a rich and robust dish.
Chlorella powder and avocado take traditional pesto to new heights in this unique recipe. Toss it with our Organic Biodynamic® Spaghetti for a satisfying main course you can enjoy any day of the week.
A vegan twist on a classic, this recipe subs the dairy for a decadent cashew-based sauce. Pro tip: Swap the red lentil pasta for our very own Organic Chickpea Penne.
Melinda writes about health, wellness, and food for the Thrive Market blog. She started her career as a financial journalist in NYC and has written for Where Magazine, Worth, Forbes, and TheStreet.com. When she's not reading or writing, she enjoys working out, sketching, and playing with her daughter and mini-dachshund, Goliath.
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