Renato Sardo and Dario Barbone, both from the Piedmonte region of Italy, started Baia Pasta when Renato learned that most pasta is made from North American wheat that is shipped to Italy, turned into pasta, and shipped back across the Atlantic. He quickly set out to learn how to use organic flours from Utah, Montana, and Colorado, as well as grains and durum and spelt wheat from California growers, to make brass-extruded pastas out of cold-temperature dough that is dried at low temperatures to maintain the original grains’ protein. Baia has even come up with rice and corn gluten-free pastas that have enough body and flavor to please serious pasta lovers. The results are toothsome and flavorful twists and turns of pasta that remind us to sauce lightly; pasta itself is the real star. Piles of their tempting graphic packaging fill the retail store in Oakland. You can also find their brightly colored, vintage-looking boxes of pasta at markets around the Bay Area and Northern California.