We are back to a SUNDAY pick up this week from 3 -4 at The Good Acre with new summer pastas!
There are 2 pastas featuring CAPRA NERA CREAMERY this week! We have been inspired by our recent trip to visit Katie at CAPRA NERA CREAMERY in Alutra, MN. First, the new CASONCELLI BLUE is filled with Capra Nera’s Bandito Blu, a mild blue cheese made from Capra Nera’s goats milk. Additionally there is some house-made ricotta cheese as well as local shagbark hickory nuts. A truly regional summer pasta perfect for family meal, on the picnic table, or date night at home for 2. Great with brown butter and a splash of pasta water. For our CAPPELLACCI SOLSTICE Rachael used the farmstead Capra Nera flagship Contadina with house-made ricotta and mixed with beautiful fresh squash blossoms that just hit our markets. Katie Bonow’s (owner, icon, cheesemaker and goat midwife) very first goat was a Nubian named Blossom and it just so happens that squash blossoms are just in season!
ORECCHIETTE is no frills and all technique. Each “little ear” is hand-rolled one by one leaving unparalleled texture. BAKER”S FIELD heritage grain red fife, semolina, water and a labor of love are the only ingredients in this southern Italian classic. This is a truly top tier pasta that you need in your life. There are limited quantities due to the labor it takes, which is one of the main reasons hand-made orecchiette is so hard to find. We want you to experience the real deal and here it is. A classic but rare flour & water pasta you can only get hand-made by Rachael from Cornelius Pasta Co.
We switched our extruded pasta as well. RED BEET CAMPANELLE is here. This bright red Campenelle is colored with local beets. We love to use everything we can and the nutrition and beauty of the farmers market beets are unmistakable. We juice the beets to extrude with our own blend of Bakersfield Red Fife heritage wheat and semolina flour.
Finally, we are still talking about our summer pastas and the BROWN BUTTER & SAGE. We used our favorite, HOPE BUTTER and browned it until the milk solids are toasty. It is then infused with fresh sage for that depth to finish your filled pasta in.
The shop just got restocked at noon and is live right now! So get your orders in and we will see you at the pasta pickup on SUNDAY 7/16 from 3 – 4 at The Good Acre.!
Spooky black star ravioli filled with roasted local colette pears and Cosmic Wheel Creamery's manchego; Antares.
Our hand-cut tagliatelle is made with Graise Farm eggs and Baker’s Field heritage grain wheat. A perfect long noodle.
Local beets, fresh-milled Baker’s Field heritage grain red fife & semolina are extruded into beautiful red macaroni.
Our signature red sauce. Made with organic tomatoes, garlic, basil and olive oil. Pomodoro is great with most pastas!
The shop opens in...