Identity Preserved Organically-Grown Fettuccine

Fettuccine is one of the earliest recorded pastas used in Roman cuisine.

Identity Preserved (IP)def. maintaining a product’s specific traits or characteristics from the point of production to its end use. In other words: Full information from seed to harvest to mill…to you!

iraqi_durum_300BREED: Hard Amber Durum
Tetraploid (4n) Wheat
15% protein by grain weight
strong gluten quality

VARIETY: Durum Iraq

Landrace durum from Iraq. Spring type, with long black awns and pale yellow seed color.

Landracedef. cultivars that have evolved naturally as a product of their environment (local climatic conditions, cultural practices, and disease and pests), not developed by seed companies or plant breeders. Landraces are usually more genetically and physically diverse.

FB_final_stamp

GROWN: CCOF Certified Full Belly Farm
HARVESTED:
Sept 2013
CLEANING & STORAGE: Full Belly Farm

100% WHOLE GRAIN & WHOLE  MILLED: Feb 2014

Stone milled on a granite wheel, TEMP below 110° Woodland, CA

pap_lem_noleroid

RECIPE: Fettuccine with Lemon Sauce

10 oz. Community Grains fettuccine or pappardelle
2 tbls lemon juice
grated zest from 4 lemons (meyers if you’ve got them)
2 tbls tiny capers
2 tbls olive oil
2 tbls butter
½ cup grated Parmesan cheese

continue reading…

tip_brown_295RESERVE SOME PASTA WATER TO FINISH:
Pasta water will help thicken and flavor your sauce; Set aside a cup before draining.

 

Comments are closed.