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Kaslo Sourdough Pasta

Kaslo Sourdough Pasta is crafted in the Kootenays, BC using traditional long-fermentation sourdough methods. The slow fermentation process breaks down gluten and phytic acid, making these pastas easier to digest than conventional pasta — with a richer, more complex flavour to match.

What makes Kaslo Sourdough Pasta different?
Each variety is made with whole grain flours and fermented for up to 24 hours. No additives, no shortcuts. Available in a range of shapes and grain blends to suit every dish.

  • Classic Radiatori · Great for thick sauces and baked dishes.
  • Hemp Rotini · Nutty hemp flour blend, perfect for pesto.
  • Spaghetti · Classic long pasta, slow-fermented whole grain.
  • Macaroni · Ideal for mac and cheese or pasta salads.
  • Linguini · Versatile flat pasta for seafood and cream sauces.
  • Quinoa Rotini · Light and protein-rich quinoa blend.
  • Millet Fusilli · Gluten-friendly millet blend with a mild flavour.
  • Classic Trio · Macaroni, Rotini & Radiatori — great value sampler.