Noodle Legs started on a mountain bike ride in the Columbia Gorge.

After a long climb and a hard day on the trails, we joked about having "noodle legs" when we got off our bikes. The name stuck, and so did the idea of creating food that fuels the adventures we love.

Today, we make small-batch dry pasta using organic U.S.-grown wheat, thoughtful production methods, and sustainable packaging. Whether you're coming home from a ride, a hike, a day on the river, or just gathering around the dinner table, we're proud to make pasta that helps bring people together