Rallenti Pasta is a co-manufacturer specializing in artisan style pasta using bronze dies and slow drying to make high quality, fresh, dried and certified gluten-free pasta in Portland, OR. Adam Berger trained in pasta making in Piedmont before working in Michelin-starred restaurants across Northern Italy. From there, he decided to bring his care and skills in pasta making to Portland. The word "Rallenti" comes from the Italian word meaning to "slow down". It reflects our take on the intricate process of pasta-making. Our pasta is not rushed, it is a meditative act, handled with care and commitment to the craft.So slow down for a minute with us, and eat better pasta.