Pasta producers Franche-Comté

At Le Moulin de Léopaul, Emmanuel and Stéphanie Raillard grow 100% organic and 100% local wheat. The production of wheat, spelt, small spelt and Khorasan wheat is transformed into^first choice flours and artisanal pasta with an inimitable taste. The doors of the mill are gladly opened to discover their profession of committed farmer, visit the installation and pass to the store. The quality of the flours and pasta seduces bakers, pizzerias and gourmet restaurants who are delighted with the results obtained for their preparations.

Marlene, a young mother of 33 years old, has embarked on this crazy project, that of becoming a farmer. Her activity consists in growing different cereals and transforming them. Her crops are mainly durum wheat to make pasta, soft wheat for flour and cookies, and legumes such as lentils and chickpeas. All the wheat is milled on the farm on an Astrie stone mill and the durum wheat pasta is made with La Monferrina, an Italian pasta machine.

This business offers artisanal and organic dry pasta, made in the Jura region. The website shown is their Facebook page, where they share information about their products and events.

JUJU PASTA artisanal pasta, made in Torpes by Julie and Julien, is an explosion of flavor and nutrition! Made from stone-ground local organic cereals, this bronze-dried pasta benefits from an optimal manufacturing process that preserves all the nutritional qualities of wheat. Rich in proteins, vitamins and minerals, these tagliatelle, cock's crest, coquillette and fusilli with wheat or small spelt will delight the most demanding taste buds. Plain or flavored, the 15 JUJU PASTA products are a healthy treat to discover!