A shape nobody else is cutting.
Bring us a brief and a market. We’ll build the blend, cut the shape, and produce it in quantities that let you test a season instead of committing to a year. The line changes between runs, which is why none of that costs what you’d expect.
Most of what you want to do dies at minimum order quantity.
Launch a product without ordering a year of it. Use a heritage grain or a Dutch bean that no large line will touch. Change the blend between runs as the harvest changes. Cut a shape that doesn’t exist on a standard die.
None of that is exotic. It’s just outside what a line built for one long run can do, and it’s the ordinary business of ours.
Development
We work at recipe level. You bring the idea and the market, we bring the extruder and the trials, and between us we get to a blend that behaves in the pan and holds on the shelf.
Expect two to three weeks and three to four rounds of samples for a new product. The blend, the shape and the spec are yours at the end of it, not licensed back to you.
How it goes
01
Brief and feasibility
What you want to sell and who buys it. We come back on whether it’s makeable, how it’ll behave, and roughly what it costs per unit. Free, usually a week.
02
Development
Blend, shape and trials until the texture and the cook time hold.
03
First run
From 400 kg, finished and packed in bulk, ready to repack in your own packaging.
04
Repeat runs
Lead time 3 weeks.
Shapes Creste di gallo, casarecce, gnocchetti sardi, ditalini rigati, conchigliette rigati · Minimum run 400 kg · Lead time 3 weeks · Bronze dies · Slow dried 24 to 36 hours · Packing bulk, 8 to 10 kg food-grade bags, boxed · Labelling batch and shape labels, on Gabanna boxes · Certification HACCP, Non-GMO, FSSC 22000 in progress
Wilder Land
A pasta made with botanicals which are part of their collection. A sage and Plantago (Weegbree) pasta with a rich flavour profile. Collection: pantry staple.
Tell us what you want to make.
A short call, then a feasibility view within the week.
A Maker Station in Rotterdam, making pasta from regenerative harvests.
Contact
Maasboulevard 100
3063 NS Rotterdam
The Netherlands
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