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.
“Red Fife is a Heritage hard red spring wheat grown near Fargo, North Dakota by Chad Forsberg and Ben Wenzel. It has a protein around 15%, and works well to create a strong dough that holds up well to long fermenting times. First grown in North America in the 1800’s, this wheat variety will add great flavor and a little history to your next baking project”
“FRESH FLOUR IS BETTER. BETTER IS SUBJECTIVE AND HERE IT MEANS MORE FLAVOR, NUTRITION AND FIBER COMPARED TO INDUSTRIAL FLOUR.
When flour is milled, oxidation begins immediately. As flour sets and oxidation continues, its nutrients are diminished. Industrial flour is milled for consistency and to maximize shelf life, with little consideration given to flavor.
We mill whole grain and high extraction (80-85%) flour. By doing one pass on a stone mill we are able to get even particles of all three components in the grain – endosperm, germ, and bran. The even particles aid in absorption of water, gluten formation, and increased volume of a loaf. By maintaining elements of the germ and bran in our bread flour and all parts of the kernel in our whole grain flour, fiber is made more readily available for digestion. Long fermentation of dough further enables the body to maximize fiber uptake.
Fresh flour is different to use than industrial flour. It generally absorbs more water, can not be mixed as long before degrading, and does not produce as much volume when baked into loaves. Every grain has different characteristics and produces different flour, ranging from elastic (strong) to very extensible (weak). We recommend starting with a flour that suits your end goal first. How does it perform and how does it taste? Baking is observation, adjustment, and repetition.
Happy Baking!”, from their website.
Baker’s Field Flour
We have used Baker’s Field flour from day 1. While becoming familir with thier products working in the local restauraunt scene, we immediately recognised the importance and difference in fresh flour. From their website:
“We are bakers milling flour for bakers.
Baker’s Field Flour & Bread was born from Steve Horton’s experience founding and growing Rustica Bakery. Working with flour every day to craft a variety of artisan quality breads gave Steve an appreciation for fresh flour’s fundamental role in good bread. With that appreciation came awareness that good fresh flour is hard to find. Even in Minneapolis, the Mill City.
That’s why Steve partnered with Kieran Folliard at FOOD BUILDING to start Baker’s Field Flour & Bread. We are returning stone-milling to the Mill City, and baking naturally leavened breads right here in Northeast Minneapolis.
Our region grows an incredible variety of grains, so it just makes sense to mill those grains into flour in our hometown.
As bakers, we know the importance of good flour. And our farmers know the importance of good wheat. By connecting the bakers’ demand for quality flours with the farmers’ desire to grow unique breeds of grains Baker’s Field Flour & Bread is linking the key people necessary to make delicious bread: farmers, millers, and bakers. We are helping to create a demand for quality grains that our farmers experiment with to find unique flavors, as well as grains that are resilient and regenerative for the soil in a changing climate.
By stone-milling local whole grains into fresh flour, and baking that flour into naturally leavened bread, we are excited to be a part of the good bread revival happening across America.”
Star Ravioli
$22.00
Spooky black star ravioli filled with roasted local colette pears and Cosmic Wheel Creamery's manchego; Antares.
Tagliatelle
$19.00
Our hand-cut tagliatelle is made with Graise Farm eggs and Baker’s Field heritage grain wheat. A perfect long noodle.
Campenelle
$12.00
Local beets, fresh-milled Baker’s Field heritage grain red fife & semolina are extruded into beautiful red macaroni.
Pomodoro Sauce
$10.00
Our signature red sauce. Made with organic tomatoes, garlic, basil and olive oil. Pomodoro is great with most pastas!