Let’s go back to the beginning when founders Dean and Linda Knutson used a team of horses and horse-drawn equipment to harvest the durum that was used to make their pasta. Those handcrafted traditions still guide us today at Country Pasta.
The secrets that make Country Pasta stand apart from other pastas on the market are quality, fresh ingredients and the old-fashioned roll and cut production method. We start with only the best durum that is ground into high-quality semolina. We add fresh eggs, not frozen or dried, and then a touch of sea salt to bring out the natural flavors. After the dough mixes, it is rolled out and cut to size. The noodles are then slowly dried and carefully packaged to complete the process. What this means to you is that you get to enjoy homemade pasta without the homemade mess!
We are also proud of being a family owned and operated business. Although Dean and Linda are no longer involved, their son, daughter, and Dean’s brother remain with the company. We have a passionate and dedicated team that makes all this possible, and we are grateful to all of them for the care they put into making Country Pasta.
Our home in Northwest Montana provides a beautiful backdrop for making our pasta and living. We proudly give back to our community by donating to many local organizations as well as by contributing our pasta to food pantries across Montana.
Family time is becoming more cherished in our everyday active lifestyles. Our egg pasta has become a time-honored favorite, and we hope Homemade Style Country Pasta will become part of your family’s dinner table as well.