Michael Angelo's Gourmet Foods, Inc.

Michael Angelo’s
Key Ingredients

The Pasta Whisperer
“ Semolina is a temperamental grain. Anything can affect its quality, from the amount of sun and rain it receives to the soil it’s grown in.
“ Years ago, we contracted with a master pasta maker, Charlie, who’d made pasta since he was nine years old back in Sicily. Charlie knew semolina that way some people know their children. He could take some grain in his hand and blow on it and tell you the quality. He knew the grain size, the moisture content -- all of it. And the scientists at the factory where he worked at the time would take their samples and do all their testing just to come back and tell him he was right.
“ Finally, we moved Charlie to Austin and built a new factory here so he could make all our pasta.” -- Sara

100% Durum Semolina Pasta

It’s been said that to Italians, pasta is as necessary to life as water and air. At Michael Angelo’s, we take our pasta very seriously. So seriously that we built our own pasta facility and hired perhaps the finest pasta maker in the nation.

All our pasta – spaghetti, penne, lasagna, manicotti, fettuccini, linguini, ravioli, shells, farfelle and tortellini – are made only with 100% durum wheat semolina, the finest pasta grain in the world.

Each batch is mixed by hand to ensure perfect moisture and consistency. We use genuine bronze dyes to form our pasta shapes, giving it the signature rough texture that holds the sauce. Then the pasta is air-dried at low temperature to maintain its delicious flavor. Finally, we cook it as they do in the Old Country -- to a perfect al dente – before adding it to Sara’s special recipes.

Multi-grain Organic Pasta

The grains used in our organic multi-grain pasta (durum semolina, flax, spelt and Kamut) are all grown using only all-natural fertilizers and without the use of pesticides or chemicals. They also contain many healthy benefits and are a good source of high quality protein, fiber, healthy antioxidants and omega-3 fatty acids as well as many healthy vitamins and minerals.

Semolina: A coarsely ground grain, usually wheat, with particles mostly between 0.25 and 0.75 mm in diameter. Semolina used for pasta or gnocchi (dumplings) is coarsely ground from either durum wheat (as with Michael Angelo’s) or another hard wheat, usually the latter because it costs less to grow. In Tuscany, spaghetti made with semolina is called pici.

	Capellini (Angel hair) These thin delicate strands are best if used with thinner, more delicate sauces. They can also be used in soups, salads and stir-fries.
	Farfalle (Bow Ties) These bow-tie or butterfly-shaped pasta brightens any meal. Its unique shape holds sauce well and because it is sturdy, it also is excellent used in soups and pasta salads.
	Fettuccine Perfect for heavier sauces, such as Bolognese. They may also be broken in half and used in soups or as a base for pasta salad.
	Ravioli Italian for “little wraps,” Ravioli are hearty packages of pasta stuffed with meat, cheese or vegetables.
	Manicotti Large and tubular in shape, manicotti or “little muffs,” are made to be stuffed with meats, cheeses or vegetables then topped with sauce and baked. Manicotti may also be stuffed and frozen for later use.
	Jumbo Shells Perfect for filling with mixtures of cheese, meats or vegetables, Cover with hearty meat or delicate cream-based sauces.
	Lasagna These thick slabs of pasta form the basis for the classic lasagna casserole. Layer them with cheeses, meats, vegetables and almost any kind of sauce. This pasta also freezes well when assembling a dish for later use.
	Linguine The name for these slender, flat pasta means “little tongues” in Italian and lap up the sauce in any dish. Also a nice choice for soups, salads and stir-fries.
	Penne Italian for “quills,” this small tubular pasta captures sauce beautifully and is excellent baked in a casserole. It also makes an excellent pasta salad or stir-fry.
	Spaghetti America’s favorite shape, spaghetti (meaning “a length of cord”) is perfect for nearly any sauce. Also popular for casseroles and pasta salads.
	Tortellini Called cappelletti in Bologna, anolini in Parma and tortellini in Moderna, this little pocket of pasta may be stuffed with a variety of delicacies, from spiced, minced meats to delicious blends of Italian cheese. Dressed in a hearty meat sauce or a creamy cheese sauce, tortellini is always an Italian favorite.
	Gemelli Italian for “twins”, Gemelli’s spiral shape is formed by two short strands of pasta twisted together. It works great with a variety of sauces, pasta salads, and casseroles.