It's no secret that we here at The Kitchn love buying from the bulk section of the market. Whether we are looking for a small amount of spices or large amounts of grains, shopping in the bulk section saves money, minimizes waste, and inspires us to try out new pantry ingredients. In celebration of Bulk Foods Week (October 16-22), here are 13 tips, tricks and tutorials for buying and storing foods in bulk.
Having mastered basic homemade pasta dough, we've started experimenting with various add-ins, from roasted vegetable purées to herbs and spices. Often times, these noodles are so pretty and flavorful that they hardly require a sauce. (On a weeknight, we'll just toss them with olive oil and maybe a little cheese.) Flavored pastas also make fantastic gifts. Here are a few ideas…
Brendan McEntee's young daughter Mara loved to eat pasta, but he wasn't happy about the overly refined carbohydrates found in the classic durum wheat varieties. He tried to coax her into eating whole wheat pasta but her young palate refused the gritty texture.
As the owner of a wholesale flour company, Mr. McEntee was in a position to find out if there was a way to develop a smooth textured, mild-flavored pasta with the nutritional advantage of whole wheat. Luckily for us, he succeeded.
Every time I walk down the pasta aisle at the grocery store, I am amazed at the sheer number of tomato sauces. Jar after jar of classic marinara, three-cheese blends, sauces spiked with Italian herbs, those without salt, and even ones with a splash of wine. With this kind of variety, is it even worth making our own?
Do I need to give you a minute to analyze the photo above? Go ahead, take a few. I did! Pasta is pretty straightforward when it comes to serving, but this trick gives pasta a new look and shape. I think. I'm still a little confused.
I have a confession: Pasta Week is killing me. For medical reasons, I am not eating wheat for 30 days, and unfortunately this is only the third week of the new diet, so mac and cheese, fall vegetable orzo, and — my favorite — pappardelle topped with a rich, meaty tomato sauce are all off-limits. But that doesn't mean I can't enjoy the same long-simmered sauces I would normally eat over noodles.
So, pasta is on the menu. Good. Now — what to serve with it? If you're having a rich, creamy pasta, then you probably want something fresh and light to cut through all that richness. Or if you're having a hearty baked pasta, you may want something else roasted as well — cabbage, perhaps? Or carrots? Take a look through 12 of my favorite dishes to accompany pasta. Fennel slaw, a classic Italian iceberg chopped salad, braised romaine and more...
I don't often stop and admire the pasta shapes on my dinner plate, but I am inspired to change my ways by The Geometry of Pasta, a book that examines the many shapes and sizes of pasta, and offers some recommendations on which sauces pair best with certain shapes. Did you know there is a reason why you might use ruffle-edged lasagne noodles instead of flat-edged?
Seeing as how I constantly seem to have little containers of leftover pasta living in my fridge, I'm also constantly on the lookout for new ways to use them up. Frittatas and fritters are recurring favorites; here are four new additions to the list.