Meet Katey
"Hi there! I'm Katey, founder of Carbe Diem and lover of all things delicious. Like so many people I've talked to, I've felt I needed to limit the amount of those carb heavy foods I loved for far too long. I thought I needed to either eat "what was good for me" or eat what I was craving, but I couldn't have both. We're here to change that. Carbe Diem is my reinvention of those foods we all love, giving us back a version that both fuels our bodies and allows us the freedom to truly enjoy what we're eating. Our team is backed by General Mills' new venture studio, giving us the opportunity to grow and bring the products we develop to life."
— KATEY, FOUNDER, CHEF & FOOD ENTREPRENEUR
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Our Process
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We source the finest ingredients
Our pasta is made with just three simple wheat based ingredients; Modified Wheat Starch, Semolina Wheat, Vital Wheat Gluten. There are no added gums or any other surprise ingredients that lead to off flavors or textures.
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Milling with precision
So how, you ask, do we reduce the net carbs and calories so much if the pasta is 100% wheat based? A kernel of wheat is made up of protein, carbohydrates, and fiber; and when milled you can separate those individual components. This gives us the opportunity to blend these components back together in a ratio perfect for your macro goals.Eating better shouldn't be an extra step – it should fit into your existing menu.
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European Style Semolina
We use only high quality European style semolina to ensure we maintain every bit of the traditional pasta flavor and texture you’re looking for, because life is about balance and while hitting our goals is important we also want you to love every bite.
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Increased Fiber
We’ve increased the fiber significantly in the form of Modified Wheat Starch. This ingredient, also known as RS4 Resistant Wheat Starch is a dietary fiber, and has just 0.4 calories per gram. It is this fiber that helps us reduce both the net carbs and calories in our pasta. (Modified Wheat Starch is not a GMO. In fact, this ingredient is non-GMO certified)
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Protein for the perfect bite
Finally, we add additional protein to our blend in the form of vital wheat gluten. This not only improves the macros of our pasta, but it also helps us maintain the perfect al dente texture and allows our pasta to be as easy and versatile to cook as traditional pasta.
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Traditional Pasta-making techniques
Using our proprietary ingredient blend, we then follow very simple and traditional pasta making techniques. No need for special tricks or added processing. Water is kneaded into our blend, then extruded through a die to make each unique shape. From there it is dried slowly to create the ideal cooked pasta texture and then the process is complete.
