Thoda Italian, Thoda Desi

Indian cooking had already absorbed pasta long before it became a supermarket staple — in street carts, in school tiffins, in every home that fried onions and tomatoes for a quick dinner. What was missing was a pasta made with the same care, from the same grain quality, as the food sold for export.

The Pasta Company exists to close that gap. We mill on durum wheat semolina, run the extruder to a specification rather than to whatever the machine allows that morning, and taste-test a cooked sample from every batch before it goes anywhere near a pack.

The result is pasta that holds its bite through a heavy tadka, survives a school lunchbox until noon, and still works when all you have is butter, garlic and a tomato.