Ramen / Alkaline Noodles
Alkaline noodles are praised the world over for their slippery chewiness and superior flavor. Whether smothering with a piping hot broth that’s taken you two days to make, or using them for a broth-less mazemen ramen, these noodles will hit the spot. These are round Kaku-giri noodles, square in shape and perfect for your tonkatsu, shoyu, or shio broths for sure.
Dried Pastas can be stored for up to 12 months from manufacture.
Ingredients: Organic Semolina Flour, Organic High Protein Bread Flour, Water, Kansui (Water, Potassium Carbonate, Sodium Bi-Carbonate)
Alkaline noodles are praised the world over for their slippery chewiness and superior flavor. Whether smothering with a piping hot broth that’s taken you two days to make, or using them for a broth-less mazemen ramen, these noodles will hit the spot. These are round Kaku-giri noodles, square in shape and perfect for your tonkatsu, shoyu, or shio broths for sure.
Dried Pastas can be stored for up to 12 months from manufacture.
Ingredients: Organic Semolina Flour, Organic High Protein Bread Flour, Water, Kansui (Water, Potassium Carbonate, Sodium Bi-Carbonate)
Alkaline noodles are praised the world over for their slippery chewiness and superior flavor. Whether smothering with a piping hot broth that’s taken you two days to make, or using them for a broth-less mazemen ramen, these noodles will hit the spot. These are round Kaku-giri noodles, square in shape and perfect for your tonkatsu, shoyu, or shio broths for sure.
Dried Pastas can be stored for up to 12 months from manufacture.
Ingredients: Organic Semolina Flour, Organic High Protein Bread Flour, Water, Kansui (Water, Potassium Carbonate, Sodium Bi-Carbonate)
Grano Arso pastas originate in and around the Puglia region of Italy. After harvest, farmers would torch the wheat fields, burning the dried chaff and any cast-off grain still in the field to nourish the earth when tilled under. Between torching the field and tilling it back into the ground, the poorest villagers would come and gather as much of the torched or burnt grain that they could, grinding it into a flour referred to as “farina grano arso”.
To make our Grano Arso pastas, we use 60% organic semolina and 40% organic semolina that has been roasted in the oven to a deep chestnut brown. This develops of depth of flavor reminiscent of toasted popcorn, grilled bread, and almonds. This aroma fills the kitchen both as we roast the flour and extrude the pasta. It’s safe to say that this pasta, traditionally the food of the poorest of the poor, has us drooling and exalting it as the jewel of our current lineup.
