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Local Organic Pasta

01.28.11

Bias disclaimer. I think John and his farm are fantastic. There, I’ve said it. If you want to formulate your own opinion on him and his farm, watch the From Local Farms episode about their farm. Yesterday was the FIRST time their farm attended a farmer’s market EVER. Which marked the first time their organic local flours were available on some form of retail level to folks like us. Some well respected bakers around town were hooked up – but now it’s our turn.

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9 Responses

  1. So, did you serve it with just butter and salt? It looks incredible! I love a toothsome pasta. My grandmother taught me how to make egg noodles with the same recipe! I have yet to make my own pasta with a machine. I have made some rolled and hand shaped stuff. I need a roller… some kind of machine and can’t decide which to get.

    53 cents a head!!!! This should be an article for the Edmonton Journal. Can you add a “tweet this” to your posts so I can get the short code on the address and get these tweeted?

    Where do you get normally use Divella Tipo ’00′ for pasta??? I am so upset I didnt get there again. I need these flours. I will e-mail him an order for next Thursday and just get there to pick it up!!! But, I need a 00 for making homemade phyllo and can’t locate any…
    Thanks for the “recipe” – you knew I’d be asking… I never use one, either – but need some frame of reference.

    Incredible post. I am just doing my Ciabatta – the very easy recipe. I finally bought a few small bags of flour at Planet O to tide me over until I can get this good local stuff – just today. Want to try your basic bread and a few others. Vanja is golfing in Phoenix this weekend so I have more time to just make and bake.
    And to go to the market in the am!
    :)
    valerie

  2. PS – that 00 flour is probably the stuff you got in BC last year… I am just hoping you got it somewhere here….

  3. Mike says:

    Those noodles do look very good. How exciting to have such a local source for your grains. We grew a bunch of wheat one year and grind it for pasta or bread upon occasion and it is a bit trickier to work with… but the flavor is so good. Unfortunately wheat does consume a lot of garden space so we will not grow it every year and thus use it sparingly. Same with our fresh ground corn for cornbread, very heavy but so full of flavor. I have never eaten a duck egg, but I hear they are very good…and rich. Enjoy those wonderful grains and eggs.:)

  4. Kevin says:

    Butter and salt indeed. The Italian Centre carries the Divella Tip 00, and has for years. It’s in a little blue bag, and more often than not they have it in stock. If you’ve never used it, I’m pretty sure you’ll be highly impressed. Look forward to hearing your thoughts on it.

    And yeah, add a ‘tweet this’…hm. I’ll give it a shot. I still have to get an email to inbox functionality going to…

  5. Kevin says:

    Hi Mike – grains are indeed beyond the grasp of urban gardening for me, so having a local supply was a key piece to our eating-local-puzzle. Lucky you to have given it and corn a successful go!

  6. I was just at the Italian Centre Shop Yesterday – looked at their flours and saw no 00 – do you go to the South store? Maybe that is the problem. I knwo they have different products at each store. I will have to hit the downtown store.
    TANKS!!!!

  7. [...] Perennial Plate « Local Organic Pasta 29 [...]

  8. Greg says:

    Just making sure you have our mailing address. heh heh

  9. Pam says:

    If the pasta is a little too ‘whole wheaty’ try sifting it. I think they have the fine sieves at the Italian Center Shop. The Bosch Kitchen Center also used to have them. I sometimes grind my own flour and sift it for pasta. My mother-in-law and zia’s would add at least 1/2c of flour to the mix as GEH eggs are pretty big. The “Zia’s” like a really stiff dough…you can also put it in the fridge overnight and roll it in the morning.

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