Pantry · San Francisco, California
Flour + Water
Bronze-die dried pasta from one of San Francisco's best-loved pasta restaurants.
- Founded
- 2009
- Founded by
- Thomas McNaughton and partners
- Based in
- San Francisco, California
Making it since
2009
Their story
Flour + Water opened in San Francisco's Mission District in 2009 and became one of the city's defining pasta restaurants. Chef Thomas McNaughton leads the kitchen with co-chef Ryan Pollnow, and the group has grown to include a pasta shop and other restaurants.
In late 2022 the team launched Flour + Water Foods, its first line of packaged pasta for home cooks, led by consumer goods veteran Dan Nestojko. The idea was to bring the restaurant's fixation on simple, well-made pasta into home kitchens.
How it's made
The dried pastas are made with certified organic North American semolina and extruded through bronze dies, which leave a rough, porous surface that grabs sauce. Shapes include spaghetti, elbows, penne and campanelle. A share of proceeds supports regenerative farming through Zero Foodprint.
Simplicity is difficult to perfect, but it's something we've been obsessed with since day one at Flour + Water
Why we carry them
It is a treat to stock pasta from a restaurant just across town. The campanelle is our pick for a chunky sauce on a weeknight.
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