Limited-Edition 100% Californian Organic Miwok Whole Durum Wheat Four-Pack

$32.00

Limited-edition 100% Californian Miwok Durum Wheat Four-Pack includes: 

Limited-Edition 100% Californian Miwok Whole Durum Wheat Maccheroni (Macs)

From the Greek “makaria” or “food of the blessed.”  Short curvy tubes, they are a very traditional Italian shape. This shape harkens to the origins of large dry pasta making in Southern Italy.

Recommended Cooking Time: 8 minutes

Limited-Edition 100% Californian Organic Miwok Whole Durum Wheat Gomiti (Elbows)

Gomiti, or elbows, may have been first brought to Parma in the early 19th century by the Austrian Grand Duchy, Maria Luigia.

This short crescent-shaped cut is excellent for hearty, rich sauces as well as in baked pasta.

Recommended cooking time: 7 minutes.

Limited-Edition 100% Californian Organic Miwok Whole Durum Wheat Orecchiette (Nutshells)

Literally "little ears", orecchiette originally were produced in Provence and many believe came to Puglia in the 13th century with the Angevins.  Typical to central and southern Italy, particularly Puglia.  Classically prepared with a sugo of cime di rapa and sausage.

Recommended Cooking Time: 8 minutes

In stock

Limited-Edition 100% Californian Organic Miwok Whole Durum Wheat Gemelli (Twins)

Gemelli or "twins" are a close cousin of fusilli and tortiglioni, typical to southern Italy, especially Campania.  True to their name, a single strand of twisted pasta with a deceptively dual appearance. Sauces cling tightly to their textured nooks and crannies: the classic combination is paired with fresh pesto.

Recommended Cooking Time: 8 minutes.

Description

About Durum Miwok Wheat: 

This pasta is 100% from wheat harvested at Kenter Canyon Farms, under the expert guidance of Andrea Crawford, who has recently decided to grow organic durum in her fields in Imperial Valley.

The durum variety she has chosen to grow there is the Miwok: it is a relatively new variety developed in California, a perfect fit for the particular conditions of the Imperial Valley, where cadmium levels in the soils are high.  Because the Miwok variety does not extract cadmium from the soils, it grows exceptionally well in the Imperial Valley.  Most important, it has an extremely pleasant, prolonged nutty flavor, and a high content in proteins, which makes an elastic, strong pasta with a satisfying bite.

We think that it has potential to become one of the best durum types grown in the States and we are thrilled to give you the opportunity to taste it in four different classical varietals.

Our Process: 

Patterned plates, or dies, are the molds through which the dough is pushed (extruded) to give pasta a particular shape.
We at Baia Pasta only use brass dies because of the desirable texture that they generate. The textured surface of our pasta allows sauces to adhere to it and impart an artisanal touch to every dish. Moreover, brass dies are ideal to maintain the temperature within certain limits during the extrusion, retaining the natural protein structure and flavor of wheat. Our pasta is traditional in every sense: rough, thick and with an amazing “al dente” texture, with a deep wheat flavor.