About

The Nutritional Noodle Pasta Company

 

is deeply dedicated to helping you discover nutritional ways to prepare and serve your pasta meals. Our goal is to offer consumers like you a unique, gluten free pasta blend in which to build delicious and nutritious meals. We’re pretty sure we’re the first blend of ancient grains to include hemp (quickly becoming a rising star due to its growing list of health and nutritional benefits) in our blend.

The Nutritional Noodle Pasta Company makes no nutritional claims other than those on our packaging. But with the help of passionate bloggers, consumers and professionally posted research, we will work hard to expose you to healthier ways to serve and eat your pasta meals. Healthy eating rests entirely on what foods you choose to combine to receive your daily nutritional needs.  There is no single source that works exclusively to satisfy your daily nutritional needs although some are much better than others. Consider pasta a vehicle whose sole intention is to soak up and hold your added sauce & ingredients until your fork has delivered that nutrition to your mouth. Our noodles are delicious with a slight taste of corn when eaten by itself.

While we work hard to blend a nutritional gluten-free pasta, the ingredients in any pasta (including ours) can only provide a portion of the daily nutrition your body needs. Gluten free meals are a necessity for some people with wheat or gluten allergies. But if you are simply choosing to eat gluten free because of other health issues or just seeking a better tasting noodle, we welcome you to our family. Eating nutritionally could be the difference between a stress free comfortable day with a great night’s sleep vs. an all-day sick feeling with a bloated stomach, a migraine and a sleepless stressed out night. Yes, food can do all of those things and more but many are in your control. You are what you eat.

Changing your eating habits without research could inadvertently reduce your intake of vitamins, minerals and fiber needed to maintain a healthy body. Make sure you are not trading off one set of problems for another. Slow changes in your diet while tracking your mood, energy level and your sleep patterns (for you Fitbit wearing foodies out there) will help you pinpoint your bodies reaction to certain foods.  Nutrition does not just happen, it requires understanding and research and you usually get back far more benefits than the time it takes to do the research. Together we’ll find answers to your questions as you take your body on a tasty nutritional journey. Share your progress and ideas with us!

 

Products

Rotini

Spiral shaped pasta with lots of nooks and crannies for sauces, seasonings and veggies to hide. Great for baked, chunky or thick sauces and of course pasta salads.

Elbows

Rainbow shaped pasta that made mac and cheese what it is today. Great with any sauce and goes well with salads, soups and even stir fry. Great for baked dishes as well.

Penne

This tubular shaped pasta compliments virtually every sauce and are exceptional when with chunky foods like vegetables, meat, vegetables and cream sauces. They are perfect for baked dishes as well.

Mac & Cheese

The Nutritional Noodle Mac and Cheese is made with the same special noodle blend we use in all the other shapes. We of course packed the box with a delicious organic cheddar cheese blend that is also non-GMO. A creamy-cheesy creation that you will invite back to your table meal after meal.

Rule of Thumb: There are no rules in pasta. Every day we see recipes that don’t follow the rules and they are fantastic. It is all about the dish and the pasta’s ability to help merge the sauce and ingredients and help the fork hold them all the way to your mouth. Experiment and just see what you like best. No matter what the shape is, pastas within a brand share the same recipe and production method thus they will all taste the same. The only difference is the method used to shape and cut it. Different shapes will give it a different mouth feel.

Spaghetti

Long straight pasta and Americas favorite fork twirling food that goes with almost
any sauce including oils, butter, cream, cheese, meat, seafood and of course tomato.

Recipes

Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach

by JULIA

Follow Julia on Pinterest and Facebook and Instagram to get more recipes and dinner ideas for your weekly meal planning!

Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach – chicken breast sauteed with garlic in a delicious Asiago cheese cream sauce, perfectly complemented by spinach and sun-dried tomatoes!  Comfort food made with fresh ingredients.

Short pasta, such as penne, is perfect for creamy recipes like this one – Asiago cheese cream sauce perfectly coats every single pasta bite. Both pasta and chicken are literally drowning in the Asiago sauce deliciousness! This recipe can easily be made gluten free by using gluten free brown rice penne.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 servings

Ingredients
1/3 cup sun-dried tomatoes with oil (2 tablespoons)

1 lb chicken breast, sliced in half, chopped
3 garlic cloves, minced
salt
paprika
1 cup half and half (and more)
1/4 teaspoon salt
1 cup Asiago cheese, grated
8 oz penne pasta (use gluten free brown rice penne, for gluten free version)
2 cups fresh spinach

Instructions

Use sun-dried tomatoes in oil – if the sun-dried tomatoes are too big, chop them into smaller bites. Heat 2 tablespoons olive oil with sun-dried tomatoes and minced garlic on medium heat

Heat sun-dried tomatoes (cut them) in 2 tablespoons of olive oil and chopped garlic on medium heat. Add chopped chicken breast to the sun-dried tomatoes and oil – generously season the chicken in the skillet with salt and paprika. Cook chicken until it’s cooked through completely.

To the same skillet with chicken and sun-dried tomatoes, add 1 cup of half and half and 1/4 teaspoon salt – bring to boil. Add grated Asiago cheese and stir for about 30 seconds to melt the cheese. Reduce the heat from boil to simmer and continue stirring to make sure all cheese melts. At this point, if the sauce is too thick, add another 1/3 cup of half and half and stir. Taste the sauce – if 1/4 teaspoon salt was not enough, add more.

Cook pasta according to package instructions. Drain, rinse.

Add cooked and drained pasta to the sauce. Add spinach, mix everything – cover with the lid and let the pasta sit to allow spinach to wilt, on low simmer. After spinach has wilted, stir everything together to combine, taste and add more salt, if needed.

Ingredients

Organic Hemp

  • Hemp is exceptionally rich in essential fatty acids omega’s 3 and 6
  • Hemp is considered one of nature’s perfect foods
  • Great source of protein
  • Increased sustained energy
  • Lowered cholesterol
  • Lowered blood pressure
  • Improved circulation
  • Reduced inflammation
  • Assists natural blood sugar control
  • Naturally gluten free

Organic Brown Rice

  • Brown rice is one of the world’s healthies foods
  • Brown rice is white rice before it is stripped of its nutritional layers and polished. That is why brown rice is considered a whole grain and is so much better for your body.
  • Reduces risk of childhood asthma
  • Proven to prevent gallstones
  • Great source of fiber and manganese which produces energy minimizes risk of colon cancer and helps sustain a healthy nervous system.
  • Great source of protein, selenium, phosphorus, copper, magnesium and niacin
  • In some parts of the world the word “eat” literally means “eat rice”

*A gluten-free diet can be healthy, as long as it is based on foods that are naturally gluten free. The problems arise when people eat “gluten free” foods made with refined starches instead.

How It’s Made

Here are the basic steps to manufacturing pasta across the globe:

Mixing and Kneading
Mixing and kneading pipes move the flour blends to a mixing machine equipped with rotating blades. Warm water is also piped into the mixing machine. The mixture is kneaded to a lumpy consistency.

Rolling
The mixture moves to a laminator where it is pressed into sheets by large cylinders. A vacuum mixer-machine further flattens the dough while pressing air bubbles and excess water from the dough to reach the optimum water content.

Pasteurization
The roll of dough moves through a steamer, which heats the dough to about 220°F  in order to kill any existing bacteria.

Cutting
Depending on the type of noodle to be produced, the dough is either cut or pushed through dies. Ribbon and string-style pasta—such as fettucine, linguine, spaghetti, are cut by rotating blades. To make tube or shell-shaped pasta such as rigatoni, elbow or  fusilli, the dough is fed into an extruder which then pushes it through metal dies. The size and shape of the holes in the die determine the type of pasta.

Drying
The pasta is placed in a drying tank in which heat, moisture, and drying time are strictly regulated. The drying period differs for the various types of pasta. It can range from three hours for elbow macaroni to as much as 12 hours for spaghetti. The drying time is critical because if the pasta is dried too quickly it will break and if it is dried too slowly, the chance for spoilage increases. The oxygen level in the tank is also regulated, and lab technicians test frequently

Packaging
Dried pasta is loaded, either manually or by machine, into buckets (usually of heavy gauge type 304) which move along a conveyer belt to the appropriate packaging station. The pasta is measured by machine into pre-printed boxes, which also list the type of noodle, ingredients, preparation, and expiration date.

Some Important Details on The Nutritional Noodle Pasta: Nutritional noodles are made in a dedicated gluten free facility using ingredients that are certified to be below ten parts per million. In fact the ingredients are sourced only from gluten free mills that are fully audited and certified. All incoming raw materials are quarantined until thorough analyses are completed to ensure they meet specifications. After the material is released and enters the production chain similar testing is done at several points to verify quality. Retained samples are held for the shelf life of the products and documentation is retained for five years. Our commitment to the customer is the same as to our families-only the safest and best quality, regardless of the cost!

Contact Us

The Nutritional Noodle Pasta Company

PO Box 2244, Frisco, Texas 75033

For any questions/comments, contact:

Tim Millson, Mayor: tmillson@epicsourcefoods.com

OUR TEAM
(pictured at our corporate phone booth) Left to right

Gayle Franks, Promotions Princess (Sales / Marketing Support)
gfranks@epicsourcefoods.com

Kari Thibeault, Head Bean Counter (Controller)
kthibeault@epicsourcefoods.com

Tim Millson, (CEO & National Sales Manager)
tmillson@epicsourcefoods.com

Brian Sharp, Deputy of Data (Logistics-IT)
bsharp@epicsourcefoods.com

The Nutritional Noodle Pasta Company is a Division of Epic Source Foods
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