Pasta has been around for centuries. In fact, pasta was discovered as far back as 10,000 years ago when early man ground wheat kernels on rocks. This grind of wheat is now known as semolina. The addition of water to the semolina creates a paste, and the word pasta means paste. Semolina is made from ground durum wheat which is rich in gluten and high in protein which makes it perfect for making pasta.

AIPC begins the pasta making process with the finest Hard Amber Durum Wheat. This wheat is produced in North and South Dakota and parts of Canada called the Durum Triangle. There is also a limited amount of this wheat grown in Arizona called Dessert Durum.

AIPC combines the finest wheat along with the most state of the art Italian milling equipment, Golfetto. The fine ingredients coupled with the commitment from AIPC employees results in the best tasting and highest quality product on the market.

MYTH: Throw pasta onto the kitchen wall to test done-ness. If it sticks, then it's done.
FACT: This only causes a mess! The true way to determine al dente is by biting or cutting the pasta with a fork.

MYTH: Pasta is fattening.
FACT: It's not the pasta that is adding notches to the belt, but the sauces laden with butter and heavy creams.

MYTH: Real Italian sauce must be cooked for hours in advance.
FACT: This is just not true. 98% of Italian sauces are finished while the water is heating and the pasta is cooking.