Della Terra Pasta
Chef Chris Becker opened Della Terra Fine Pasta to take his passion for fine food and delicious pasta, and make this readily available to enjoy at home. As a result, his artisanal pasta is available at local farmers markets, boutique shops and food markets. The pasta is also served in fine restaurants around the country. Della Terra means "of the earth". The artisanal pasta is made with organically grown durum wheat semolina and water. There are no preservatives or additives whatsoever. The pasta is a true representation of simplicity and respect for the quality of the ingredient, as well as the technique used to craft fine pasta. All the pasta is bronze dies drawn, which gives the pasta a porous and coarser texture which causes the pasta to grip the sauce. That texture also has a unique mouthfeel and a wonderful bite. Before moving to Oklahoma, Chris Becker worked in New York City for some of the most highly acclaimed chefs in the country. During his time there he worked under Mario Batali at Lupa, Eric Ripert at Le Bernardin, Gabriel Kreuther at The Modern and both Mario Batali and Lidia Bastianich at Del Posto. In Mario and Lidia's restaurants the Chris developed an appreciation and understanding of the Italian approach to food and cuisine. It was under Chef Mark Ladner's guidance in those kitchens that Chris developed a passion for fine food and pasta. Chris started his career in NYC as a prep cook and progressed through the ranks of these kitchens until he became a sous chef at Del Posto, who was focused on all things pasta. Della Terra represents Chef Chris Becker's appreciation of the tradition for crafted pasta.