The Flour Makes The Difference
No pasta is good unless you start with great flour. I use CAPUTO brand for my Semola and “00” flours. It comes from Italy. If you do your research a little you will see why I do…. flour processed in Italy has far less added junk in it than the US brands. I am on a quest to make healthier pasta …. in order to reach this goal I begin with the freshest, cleanest and best versions of all my ingredients.
Pasta Colors:
I love to make colored pasta. Whether it’s dried linguini or shapes or stuffed pasta shells and raviolis. I mostly use fresh vegetables or fruits to color with but there are some colors that I will research powders for, like Dragon Fruits for a really beautiful fuchsia or hot pink, Butterfly Pea Flower for a Carolina Blue or light blue, how about the Spirulina for that bright green. I’ll be adding more colors as I find and try them. In the meantime, order a few and make some awesome unique pasta.
