Our History

Country Foods, was started in 1990 by husband and wife team, Dean and Linda Knutson, to manufacture Country Pasta. With the help of their two daughters and only one additional employee, Dean and Linda were able to produce, package and sell the new product. One year, they even harvested their own durum the old fashioned way—with teams of horses and horse-drawn equipment.

These days they require far too much semolina to harvest the durum themselves, but they still produce the high quality Country Pasta. There are two pasta options available: Homemade Style Country Pasta and Wide Egg Pasta.

Country Pasta is produced using the old fashioned roll and cut method. We start with 100% durum semolina, with no flour or other grains added to cut cost or quality. Fresh farm eggs, not frozen or dried, are added, along with fresh water and natural sea salt. The dough is mixed and kneaded to get the gluten to its proper consistency, and is then rolled out and cut to size. The product is then carefully regulated in the drying process, then hand packaged.

The quality ingredients, along with the natural production process, are what give Country Pasta a more natural, wholesome flavor and texture. In addition to the taste, Country Pasta is also more durable than other pastas that are produced by extrusion. It can hold the flavor and texture for longer periods after the product has been cooked, and will taste fresh even several days after preparation.

Country Foods, is the only pasta company west of the Mississippi River that manufactures and dries a thick, homemade style noodle. We assure you that high quality control and care has been taken to bring you the best pasta available, allowing you to enjoy the goodness of homemade pasta without the homemade mess.