*Old post alert*
I randomly discovered Pappardelle’s pasta when I was strolling the LA Farmer’s Market (the one at the Grove). I didn’t get anything at the time (I was about to go to a show taping and couldn’t exactly bring groceries with me). I mostly remember the sweet potato pasta. I thought it sounded awesome.
Then I saw them at Expo West and learned they made gluten free pasta, too!
In cool flavors, like Porcini Mushroom, Roasted Red Pepper, & Spinach Large Trumpet.
I grabbed two samples of the Della Tella Trumpet Trio, which included all these flavors, but didn’t get around to trying it out til this past week.
I cooked them all at once so I could eat them throughout the week (and FYI, the aroma they gave off while cooking was soooo good). It was rich and smelled like fancy mushrooms – I almost reserved the pasta water as soup broth!
Normally GF pasta doesn’t have the best texture, but this lasted the whole week in the fridge and still maintained a firm but soft consistency. It was a nice balance of hearty and light.
Here’s how I enjoyed it:
- tossed in olive oil, salt and pepper with fresh tomatoes from my mom’s garden
- with a butternut squash & nutritional yeast “cheese” sauce
They are so so good – whether eaten plain, drizzled in TJ’s balsamic glaze (another new obsession), or with a lemony olive oil dressing. I can’t get enough of them. Summer lives on…
LA people, you can also get Pappardelle’s pasta at the Melrose Farmer’s Market. Non LA people, find out where you can get this pasta here. I highly recommend their products (although I’ve only tried the pasta, so I can’t speak to their fresh sauces and oils).
Oh and just so you all know, the people at Pappardelle’s have no clue who I am. I’m simply a fan who wants to share the yum.