There is something almost humble and magical about flour. Flour — mjöl — the beginning of everything. But for us, it’s never “just flour.” It’s the foundation of a philosophy, a direction, a responsibility. It’s where our values become something you can actually taste. Especially for our takeaway restaurant in Stockholm, where everything begins with raw materials that matter.
After months of testing doughs, adjusting hydration levels, speaking with millers, and letting our hands learn what our hearts already knew, we found our first partner: Warbro Kvarn. And this collaboration feels like the start of something deeply aligned with who we are.
Warbro Kvarn, located in Sörmland, has been a pioneer in Sweden since 2002 in reviving heirloom grain varieties — old cereals like emmer, einkorn, spelt, and our personal treasure: Dala Lantvete. They grow and mill organic grains with a philosophy that puts soil health, biodiversity, and flavor at the center. Their flour is stone-ground, untreated, and alive with natural oils, minerals, and aroma.
Their light stone-milled Dala wheat flour carries a rich fragrance and depth you simply can’t find in industrially refined flour. It behaves differently in the hands — warm, gentle, full of personality. And that’s precisely the kind of ingredient we want to work with for our takeaway restaurant in Stockholm, where quality is the heart of everything we do.
This kind of ingredient isn’t just a product. It’s a relationship — with the land, with the farmers, and with the future of food.
Our Pasta Isn’t Yellow — On Purpose
If you’re used to industrial pasta, you might expect dough that shines bright yellow. But let’s be honest: that color doesn’t come from quality — it comes from pasteurized yolks and highly refined flours that have been stripped of their natural characteristics.
We don’t work like that.
Our pasta dough is naturally colored — soft, warm, sometimes imperfect. That’s because we use stone-milled flour and fresh eggs, not color-optimized ingredients. Real flour contains bran, germ, nutrients, aroma. It’s closer to the earth, and you can taste it.
It’s like comparing a flawless, waxed supermarket apple with a slightly irregular apple picked directly from a tree. One looks perfect. The other tastes alive.
We choose the apple from the tree — every time.
The Grain: Dala Wheat
One of the grains we fell in love with is Dala Lantvete, an old Swedish wheat variety that carries the agricultural heritage of the North. When you knead dough made with Dala flour, you feel a different elasticity, a stronger texture, a deeper aroma. When you taste it, the difference is unmistakable.
It’s pasta that feels grounded — literally.
And Then, a Sicilian Guest: Perciasacchi
Because our curiosity rarely sits still, we’re also experimenting with blending Nordic grains with a very special Sicilian flour: Perciasacchi, grown by Azienda Agricola Cavalli.
Cavalli is a family-run farm in Sicily, cultivated since 1982 and fully organic for more than 20 years. Today the third generation manages almost 50 hectares of land, growing ancient Sicilian grains with a strong focus on biodiversity, heritage, and sustainable agriculture. Their goal reaches beyond farming: they aim to create their own mill and an educational, museum-like space to preserve the culture and history of grain.
Perciasacchi is an ancient durum wheat with high protein content and remarkable flavor. It grows under the intense Sicilian sun, shaped by heat, wind, and centuries of tradition. Its semola creates pasta with structure, character, and a distinct Mediterranean soul.
When we blend this Sicilian flour with Swedish Dala wheat, something beautiful happens. Two landscapes — two climates — two traditions — coming together in one dough. And the results so far? Very satisfying.
Ethics, Flavor, and Intentional Choices
Choosing flours like these is not commercially “convenient.” Industrial flour is cheaper, standardized, predictable. But convenience has never been our purpose.
We choose raw materials that respect the land.
We choose producers who believe in biodiversity and craftsmanship.
We choose flavor that comes from nature, not from a factory.
And yes — you can taste the difference.
When we say our pasta has a soul, we mean it. It’s made from ingredients with roots, stories, and integrity. You can feel that in every bite.
We made our choice with intention. Now it’s your turn to taste it — and to contribute, in your own small way, to a more thoughtful and sustainable food system.
Back to the Origins — Forward with Purpose
Long before industrial processing, pasta wasn’t bright yellow. It was pale, earthy, slightly irregular. It was made with stone-milled flour and real eggs from real farms. It looked humble — but tasted extraordinary.
By returning to those roots, we’re not going backwards. We’re moving forward. Innovating by choosing authenticity over appearance.
In a world where food is often engineered to look perfect, we choose to cook pasta that simply is perfect — in its flavor, its honesty, its story.
At Lasagnariet, we cook from scratch because that’s how good food is made — since always.
