BonaChia Pasta
Wall Street Journal Discovers BonaChia Pasta

I have to say it was pretty exciting when Anne Marie Chaker, writer for the Wall Street Journal, tracked me down in Montreal to “talk pasta”.  After 33 years in the biz, you can imagine I have oodles of insight into the magical world of pasta, including how it fits into America’s constantly changing eating habits. In fact, that’s how we came up with Carba-Nada, which was originally developed during the height of the low carb/atkins diet phase, but now has found its true audience with diabetics. After that, we introduced Bona Chia Pasta for the vegans of the world. Little did we know that the wonderfully nutritious Chia Seed acts as the perfect egg replacer.  Even without the egg, Bona Chia has the same homemade texture as our other pastas.

But let’s be clear……pasta will never go completely out of fashion……it is one of the world’s most beloved foods- it’s all about how you eat it!

Here’s the key!

*USE PASTA AS YOUR DELIVERY SYSTEM FOR OTHER DELICIOUS, NUTRITIOUS INGREDIENTS!

NEVER EAT PASTA WITHOUT AT LEAST ONE VEGETABLE!

Al Dente Bona Pasta Recipe
Bona Chia Pasta with Arugula, Sundried Tomatoes and Pinenuts

How to Win a Case of Bona Chia Pasta

Let us know what your ideal 3 ingredients are for a pasta dish- at least one needs to be a vegetable. Drawing will take place after we receive 33 comments.