Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
If you’ve seen the “Cooking with Six Seasons of Pasta” topic, you’ll know that I’ve been cooking a lot of pasta lately. With all the talk of impending tariffs on Italian pasta, I decided to try out a more local source, Etto, manufactured a few hours from me in Paso Robles, CA. I ordered a few shapes from them but it’s also available at Whole Foods.
And for holiday stocking stuffers, I got their novelty dog and cat shapes, Fido and Figaro:
If you’ve seen the Cooking with Six Seasons of Pasta” topic, you’ll know that I’ve been cooking a lot of pasta lately. With all the talk of impending tariffs on Italian pasta, I decided to try out a more local source, Etto, manufactured a few hours from me in Paso Robles, CA. I ordered a few shapes from them but it’s also available at Whole Foods.
And for holiday stocking stuffers, I got their novelty dog and cat shapes, Fido and Figaro:
