Pasta on point
Those of us who don’t eat white-flour pasta have more fun.
Whether you’re looking to avoid gluten or pick up the benefits of the nutrient-rich whole-wheat varieties, try out the two brands below and you’ll be repudiating boxes of the plain stuff in no time.
Stacey Marcellus and Benjamin Frohlichstein say their pasta company was “born out of their desire to legitimize their penchant for asking strangers to taste their pasta.” Good thing they went legit, because although their almond flour pasta made with cage-free eggs is completely gluten- and grain-free, it circumvents any funky flavor associations you might have experienced with gluten-free products before. Plus, their pasta is a snap to prepare; it cooks in a minute or less. The lasagna, gnocchi and fettuccine are so rich and silky (and low on the glycemic index to boot) that your dinner guests will be hard-pressed to know their noodles are wheat free. In addition, look out for Cappello’s new gluten-free cookie doughs in double fudge, coconut sugar and ginger snap flavors to launch soon.
Steve Gonzalez and Scott Ketchum make a strong argument for playing with your food. Their wide range of organic durum semolina, organic whole-wheat, whole-grain, rye, emmer and einkorn pastas come in a parade of colors and flavors. Fill a bowl with organic ruby-colored beet fusilli or the verdant and garlicky ramp version. There’s also a spent grain from Bronx Brewery to make their BxB Radiators comprised of five different barley malts. Just like you rotate your vegetables with the season, it’s time to start doing the same with your pasta. The duo dream up a seasonally rotating selection of varieties: Next up is the basil reginetti spiked with basil from the Brooklyn Grange and Eagle Street Farms for summer.