Jump to content

  • 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.

Saragolla pasta: new to me, made from whole heirloom wheat.

Shel_B

By Shel_B
in Cooking

 Share

Recommended Posts

Shel_B

Shel_B

Posted
Posted (edited)

In the past, I've enjoyed whole wheat pasta in certain dishes.  This pasta, I understand, is a little milder than the whole wheat pasta I've used in the past, and I'm looking forward to giving it  try this weekend or soon after. There's a dish already chosen, so it's just a matter of scheduling the time at the stove. Has anyone tried this pasta?

 

Pasta.JPG.7c06eab791aa32b3d533dbee3a758795.JPG

 

close.jpg.8777ed4a3a2a1a9938bf9b272095a30b.jpg

 

Description.JPG.15ac214bf5fa54b912ea75bfb14ba4bf.JPG

Edited by Smithy
Adjusted title for clarity (log)
  • Like 1

 ... Shel


 

 Share
Go to topic listing
×
×
  • Create New...