IMG_2926.jpg
IMG_2926.jpg

Ramen / Alkaline Noodles

$12.00

When we make ramen kits for our farmers markets, we always used to sell out of the fresh ramen noodles and have leftover broths, which meant we were always eating it at home with noodles other than our alkaline noodles, most often, our Duck Egg Noodle. When we stopped and thought about it, we actually found ourselves preferring the shape of the noodle (reginette or what we call scarabocchio), so we made a batch of our alkaline formulation but in that same short wavy flat noodle, and dang… it was perfect. We have made the switch company-wide on this shape for our Alkaline noodle, and at first taste, you’ll see why.

Alkaline noodles are praised the world over for their slippery chewiness and superior flavor. Ours are made with strong flour (bread flour and also durum wheat) as well as some toasted flour to push the flavor; our added alkaline is Japanese kansui, or “lye water”, the authentic addition, as opposed to many who just used baking soda. 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. They are a great match for your tonkatsu, shoyu, or shio broths for sure.

Dried Pastas can be stored for up to 15 months from manufacture.

Ingredients: Organic Semolina Flour, Organic High Protein Bread Flour, Water, Kansui (Water, Potassium Carbonate, Sodium Bi-Carbonate)

When we make ramen kits for our farmers markets, we always used to sell out of the fresh ramen noodles and have leftover broths, which meant we were always eating it at home with noodles other than our alkaline noodles, most often, our Duck Egg Noodle. When we stopped and thought about it, we actually found ourselves preferring the shape of the noodle (reginette or what we call scarabocchio), so we made a batch of our alkaline formulation but in that same short wavy flat noodle, and dang… it was perfect. We have made the switch company-wide on this shape for our Alkaline noodle, and at first taste, you’ll see why.

Alkaline noodles are praised the world over for their slippery chewiness and superior flavor. Ours are made with strong flour (bread flour and also durum wheat) as well as some toasted flour to push the flavor; our added alkaline is Japanese kansui, or “lye water”, the authentic addition, as opposed to many who just used baking soda. 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. They are a great match for your tonkatsu, shoyu, or shio broths for sure.

Dried Pastas can be stored for up to 15 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.