recipes

I have found that the best way to ensure the quality of my product is to par-boil it and toss it with either extra-virgin olive oil (or avocado oil for soba noodles) before I package it. Not only is the product more stable and consistent for the customer, but it’s also easier: you don’t have to boil it, and there’s one less pot to wash!

For soba noodles:
In a frying pan, sauté a small handful of green onions and some sambal oelek (Dutch Indonesian hot sauce) to taste in about 1 tablespoon of toasted sesame oil. Add the pasta and a tablespoon of good-quality soy sauce or tamari and mix well. Serve immediately.

For tagliatelle, spaghetti, fettuccine, etc.:
In a frying pan, put 2 tablespoons of butter, 1 clove of minced garlic, and 3 or 4 fresh sage leaves (or 1/2 tsp dried). Heat gently until garlic is soft and fragrant. Add the pasta and mix well. Serve in warmed bowls and top with freshly grated Parmigiano-Reggiano cheese.