WHY IT’S IN THE PANTRY
Focus & Resilience: Lions Mane for cognitive clarity; Reishi for the long game. You want steady attention and a nervous system that doesn’t fold at 3pm—this pasta helps with both. Lions Mane sharpens the thought edge. Reishi builds resilience so you don’t crash, spiral, or become a weepy blob.
Real Fungi: No fake “mushroom flavouring bull. We use actual organic fruiting bodies—real mushrooms, real compounds, real benefits. Whole fungi, not lab-made afterthoughts. You can taste the integrity.
Stone-Milled Foundation: Heritage grain stone-milled in our two mills. That slow grind preserves oils, flavour, and complex carbs that release energy over hours—the kind of fuel that gets real work done without the sugar high and nosedive.
Soak for 30 minutes in cold water.
Strain.
Cook for 3 minutes or until there’s a tiny hint of bite.
Strain again.
Add the cooked ingredient or a light covering of sauce.
Notes:
Soaking chills the grain/pasta and shortens cook time while keeping structure. Use cold water and a bowl large enough for expansion.
Straining thoroughly before cooking prevents splashing and uneven cooking.
Cook on a rolling simmer; test at 2½–3 minutes. You want just a whisper of chew — not mush, not raw.
After the final strain, toss immediately with the hot cooked ingredient or a thin ribbon of sauce so the pieces stay separate and pick up flavor without getting soggy.
If holding before serving, lightly oil or butter and spread out to avoid clumping.
TASTING NOTES Deep, savoury, and earthier than our plain pasta. A meaty backbone that sings with a simple garlic‑and‑butter toss. Or double down: sauté fresh mushrooms, finish with parsley and a squeeze of lemon. This is pasta that eats like a meal, not a placeholder. DON’T EAT SHIT. FOOD IS LIBERATION.
WHY IT’S IN THE PANTRY
Focus & Resilience: Lions Mane for cognitive clarity; Reishi for the long game. You want steady attention and a nervous system that doesn’t fold at 3pm—this pasta helps with both. Lions Mane sharpens the thought edge. Reishi builds resilience so you don’t crash, spiral, or become a weepy blob.
Real Fungi: No fake “mushroom flavouring bull. We use actual organic fruiting bodies—real mushrooms, real compounds, real benefits. Whole fungi, not lab-made afterthoughts. You can taste the integrity.
Stone-Milled Foundation: Heritage grain stone-milled in our two mills. That slow grind preserves oils, flavour, and complex carbs that release energy over hours—the kind of fuel that gets real work done without the sugar high and nosedive.
Soak for 30 minutes in cold water.
Strain.
Cook for 3 minutes or until there’s a tiny hint of bite.
Strain again.
Add the cooked ingredient or a light covering of sauce.
Notes:
Soaking chills the grain/pasta and shortens cook time while keeping structure. Use cold water and a bowl large enough for expansion.
Straining thoroughly before cooking prevents splashing and uneven cooking.
Cook on a rolling simmer; test at 2½–3 minutes. You want just a whisper of chew — not mush, not raw.
After the final strain, toss immediately with the hot cooked ingredient or a thin ribbon of sauce so the pieces stay separate and pick up flavor without getting soggy.
If holding before serving, lightly oil or butter and spread out to avoid clumping.
TASTING NOTES Deep, savoury, and earthier than our plain pasta. A meaty backbone that sings with a simple garlic‑and‑butter toss. Or double down: sauté fresh mushrooms, finish with parsley and a squeeze of lemon. This is pasta that eats like a meal, not a placeholder. DON’T EAT SHIT. FOOD IS LIBERATION.
