Comments on: Local Organic Pasta

By: Pam

Pam — Wed, 02 Feb 2011 06:08:54 +0000

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.

By: Greg

Greg — Mon, 31 Jan 2011 03:04:15 +0000

Just making sure you have our mailing address. heh heh

By: The End of the 2010 Allium « Kevin Kossowan

The End of the 2010 Allium « Kevin Kossowan — Sat, 29 Jan 2011 22:30:45 +0000

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

By: A Canadian Foodie

A Canadian Foodie — Sat, 29 Jan 2011 16:35:06 +0000

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!!!!

By: Kevin

Kevin — Sat, 29 Jan 2011 14:16:03 +0000

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!

By: Kevin

Kevin — Sat, 29 Jan 2011 14:13:53 +0000

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…

By: Mike

Mike — Sat, 29 Jan 2011 14:05:52 +0000

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.:)

By: A Canadian Foodie

A Canadian Foodie — Sat, 29 Jan 2011 02:32:22 +0000

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

By: A Canadian Foodie

A Canadian Foodie — Sat, 29 Jan 2011 02:31:29 +0000

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