Starting With a Simple Question
We didn’t set out to change pasta. We just wanted to use what we were already growing on our family farm to make something our families would feel good about eating. Our dad had been trialing a unique wheat variety: naturally high in resistant starch and fiber, non-GMO, and developed through traditional breeding. It had been catching attention for its health benefits, and he thought it could thrive in North Dakota.
Once we harvested it, milled it into flour, and made our first batch of pasta at home, we knew we had something special.
Pasta, But Make It Work Smarter
We weren’t chefs. We weren’t food scientists. But we understood wheat. How it’s grown, what it should taste like, and what it could be.
The pasta we made from that high-fiber wheat didn’t just taste great, it didn’t weigh us down. No bloat. No crash. We started sharing it with friends and family, and the feedback was consistent: people felt better eating it.
That’s when we started asking, What if this could be more than a side project?
From Farm to Pilot Mill to Store Shelf
We took the wheat to the Northern Crops Institute, which let us mill it into flour and run early product tests. Then we pressed pasta at home using a countertop machine. From there, we built a basic website, talked to local retailers, and launched 3 Farm Daughters in 2020, right around the time we were all having babies. It was a wild season.
We started small, just a few batches of pasta, a simple website, and some local retailers willing to take a chance on us. As word spread, more stores came on board, and more customers began reaching out.
But for us, it was never just about growing quickly. It was about listening closely. We kept hearing the same thing: This doesn’t feel like health food. It just feels like good food. And that’s always been the goal.
Backed by Science, Not Trends
We knew the fiber was helping people feel better, but we didn’t want to rely on anecdotal stories. So we commissioned a clinical glycemic test, and it confirmed what we’d hoped: our pasta has a low glycemic response. That means it doesn’t spike blood sugar and helps support gut health and digestion.
Scaling Without Losing Our Roots
As demand grew, so did our reach. What started in our home kitchens and a handful of stores gradually expanded across the country. We built out the tools and partnerships we needed to ship directly to customers, stock shelves in new regions, and keep up with a growing community.
Even as the brand scaled, our focus stayed the same: make great products, stay close to the process, and keep listening. That’s what’s guided us from day one, and still does.
A Better Bowl of Pasta
At the end of the day, we’re still farmers’ daughters from Grand Forks who care deeply about what we feed our families. We didn’t reimagine pasta, we just made it better using the grains we grow and the values we’ve always lived by: simple ingredients, real nutrition, no shortcuts.
The pasta aisle hasn’t changed much in decades. We’re proud to be part of a new chapter: where high fiber, clean label, and great taste don’t have to be separate things.
Ready to bring better pasta home? Start here.
