After hosting a thrilling event this weekend, it feels right to showcase a few of the extraordinary wheats currently being grown here in northern California by our favorite forward-thinking farms. Chef Rhodehamel takes it the next step, turning these beautiful whole-milled flours into some of the most exciting pasta we’ve seen coming out of the kitchen and easily some the best we’ve tasted. Ever. In our whole lives. For reals. This is about as “local” as pasta can get.
Currently on the menu:
Red winter wheat penne alla bolognese
Red winter wheat bigoli with Venetian duck ragù
Front Porch Farm malted wheat cavatelli with mushroom ragù
Full Belly Farm wheat fettuccine with leek crema