Been fortunate in the Inland Northwest that we have a pasta maker in Spokane who, I would hope, is using locally-grown wheat. The short haul of grain to their plant and product from their plant to my local store (meaning less fuel costs all the way around) would explain why their pasta costs almost half as much as leading national brands, and less than even the regional store-based generic brands. And the stuff tastes great! Same goes for that local bakery started by some E-WA grain growers.