Sourdough Pasta
Printed From: Foods of the World Forum
Category: Other Food-Related Topics
Forum Name: The FOTW Farmer's Market
Forum Discription: A place to discuss the acquisition of hard-to-find ingredients for your culinary sojourns.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=4621
Printed Date: 26 March 2026 at 21:16
Topic: Sourdough Pasta
Posted By: Percebes
Subject: Sourdough Pasta
Date Posted: 15 April 2016 at 16:55
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I was in Planet Organic today and found this Sourdough Pasta. Pasta Fermentata. It looks intriguing and so I wanted to get home and research it a bit before purchase. Made in Kaslo BC. I love the idea of this innovative Western Canadian product and will purchase some next week and give a review. http://pastafermentata.com/index.html ------------- I am a wine enthusiast. The more wine I drink, the more enthusiastic I become. |
Replies:
Posted By: Hoser
Date Posted: 16 April 2016 at 02:34
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That does sound interesting....any idea what the first application of it will be? ------------- Go ahead...play with your food! |
Posted By: Percebes
Date Posted: 16 April 2016 at 08:27
Great question.
That is the exact question that I have been pondering. They allude to a lightness and textural difference. So Step one will be cook a very small amount to try on it's own. But knowing my sausage-centric brain, likely I will exploit the fermented tang of my Manitoba Farmers Sausage in a saucy hot Pasta dish. Another germ of an idea rolling around in my head is to see if my local store carries all of the varieties. If I can procure the Sourdough Rye or the Sourdough Dark Spelt, then I will replicate the flavours of a Rueben Sandwich in a hot pasta dish. I will use my home cured Corned Beef and a lipase fortified Mornay Sauce and some House-made Caraway kissed Sauerkraut
 ------------- I am a wine enthusiast. The more wine I drink, the more enthusiastic I become. |
Hoser wrote:Posted By: Tom Kurth
Date Posted: 16 April 2016 at 17:48
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Percebes: Somewhere I have a copy of a recipe that might interest you. Never tried it but it is a reuben casserole. Kind of a strata of rye bread with corned beef, kraut and cheese. I'll see if I can find it later. ------------- Best, Tom Escape to Missouri |
Posted By: Percebes
Date Posted: 17 April 2016 at 12:12
That would be both awesome and much appreciated.  ------------- I am a wine enthusiast. The more wine I drink, the more enthusiastic I become. |
Posted By: Tom Kurth
Date Posted: 17 April 2016 at 13:35
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Reuben casserole 16 oz. sauerkraut, undrained 12 oz. corned beef, shredded 2 C. Swiss cheese, shredded 1/4 C. thousand island dressing 2 tomatoes, sliced 1 green bell pepper in rings 1/4 C. rye or pumpernickel bread crumbs 2 T. butter, melted Place kraut in 1.5 qt. baking dish. Top with beef, then cheese. Spread dressing over top. Top with tomato slices and pepper rings. Combiine crumbs with butter. Bake at 350F for 45 minutes. Let stand five minutes before serving. 6-8 servings. ------------- Best, Tom Escape to Missouri |