NEW Arrival: A&V Artisanal Egg Pastas
September 4 2009
We are extremely pleased to announce the arrival of our new Agata & Valentina artisanal dry egg pastas!
For the last few months we've been working closely with a small, artisanal pasta maker in the Marche region of Italy to produce an ultra-high quality line of egg pastas under our private label. The glorious pastas that come from this producer are hand-made according to traditional methods, extruded through bronze dies, and slowly air dried on wooden dowels. This slow, meticulous method of production results in a pasta with nice “bite” and an ideal texture for absorbing and conveying sauces.
We’re not the only ones who think this pasta is the best. Heston Blumenthal, chef/owner of the famed (Michelin three-star) The Fat Duck in the UK, goes to great lengths to praise the pasta made by our partner producer in his book, In Search of Perfection. He writes, “[it] captured the opposites that characterise great pasta – good body but with a lightness; a rich flavour that doesn’t overpower; substance twinned with a delicacy – and the color was fantastic: a vivid yolk-yellow that signaled high egg content and the use of durum wheat semolina, the hard flour that is vital to good pasta.”
We couldn't say it better ourselves. You simply must try this pasta!
You can find our egg pastas in two locations in the store:
+Packaged in lovely boxes near our other dried pastas
+Wrapped in paper, and sold loose from our fresh-made pasta area (across from the pastry kitchen)
