Pasta made by hand, the old-fashioned way.
Sample the delights of Napa Valley’s Linda Cerda Scheibal – now available at the Culinary Institute of America, CalMart Calistoga, the Farmer’s Markets of Calistoga, Napa, St. Helena and Windsor, Oakville Grocery and Sunshine Foods Market and more.
From its humble and simple beginning as a way to preserve wheat to the gourmet delicacy it is today, pasta has become a star of the culinary world. I am crazy about pasta. Little did I know however, the journey my love affair would take me on. I found my mentors in northern Italy, the region of Lombardia, on one of the world’s most glorious lakes, Lago di Garda. My teachers were full of veneration for the legendary art of pasta making and imparted to me the importance of preserving it for future generations. Over the years the preparation of pasta became a true passion. The pasta I learned to make is a complete food, nutritious, delicate, balanced and beautiful. It is the vehicle for pure and unadulterated sauces that are traditional and stand the test of time. Less is more here: difficult for an Italian American at first to understand: until you try it. It is my pleasure to bring this classic cuisine to you. I hope you are in for an unexpected culinary experience. I hope you become as passionate about pasta as I am!
–Linda Cerda Scheibal
This lovely pasta is made with high protein Central Milling Semolinas, whole fresh eggs and porcini mushrooms – nothing else. Delicate, rich and earthy pasta has all the subtle but complex flavors of the food of the forest. It does not need a great deal of enhancement – just a bit of gentle coaxing to best show its wonderful flavor.
For 8oz (at least 4 servings; easily 6 servings as a first course):
Posted in Recipes, Sauce
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