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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  artichoke pasta revisited
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artichoke pasta revisited  This thread currently has 1,140 views. Print Print Thread
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jayneeo
Tuesday, February 5, 2008, 10:29pm Report to Moderator Report to Moderator

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Kyosha Nim
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Ok, so I ordered some artichoke (100% artichoke, not the jerusalem kind) pasta from Rossi Pasta. It was expensive. Then someone posted that they hated it..... and I was a little freaked out. But I was determined to try my best to make it good. It just arrived and I made a small serving of it. Oh my. Oh my my. It was a lovely as could be. I ate it with butter , salt and sheep ricotta. Heaven. Ok, so here's how I cooked it: twice as long as the suggested cooking time, rolling boil all the way. I tasted it at 2 min. (suggested minimum)...too tough. Tasted it at 3 min. (sugg. max) still too tough......it was gorgeous at 5 minutes. Sorry. That 's just how it worked for me. It was soft but by no means mushy. What a treat.
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jayneeo
Wednesday, February 6, 2008, 4:17am Report to Moderator Report to Moderator

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Kyosha Nim
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Oh oh! DH just raised the specter of wheat in the pasta. It doesn't say there's wheat in it, but now I'm thinking he's right. Like that its just artichoke flavored linguine!!!!!!
and it was $47.50!!! plus shipping. If I have to, I will send it back.
It was too good to be true. I will get to the bottom of this and report back.
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Lola
Wednesday, February 6, 2008, 6:28am Report to Moderator Report to Moderator

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Sa Bon Nim
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hope you find the right source!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Vicki
Wednesday, February 6, 2008, 6:57am Report to Moderator Report to Moderator

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Sun Beh Nim
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If it tastes good, then it must have wheat in it.  

What can I say?  



p.s.  I hope you *do* find that it is 100% artichoke
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Paula 0+
Wednesday, February 6, 2008, 2:20pm Report to Moderator Report to Moderator
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Let us know jayneeo.  I was on the rossi pasta site, and they sell some of their products at a store
in Mountain View called the Milk Pail.  I may stop there today and check it out.  Didn't say if they carried the artichoke pasta there.  I hope it's pure.  
I usually use rice pasta, but yesterday I made a dinner with some tagliarelle that was egg/semolina from italy that was very thin and lovely, but definitely not allowed.  It was so good for a treat though.

Well, I went there today, and no pasta by that name, guess the website is old......still looking for the real thing!

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312  -  Thursday, February 7, 2008, 2:21am
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BuzyBee
Wednesday, February 6, 2008, 4:19pm Report to Moderator Report to Moderator

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Durum semolina, Jerusalem artichoke flour.

Is this good or does it have wheat? Is Semolina a wheat?
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Henriette Bsec
Wednesday, February 6, 2008, 4:24pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from BuzyBee
Is Semolina a wheat?


yes it is just a special hard version of wheat


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
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BuzyBee
Wednesday, February 6, 2008, 4:30pm Report to Moderator Report to Moderator

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Is that good or bad for us?
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Henriette Bsec
Wednesday, February 6, 2008, 4:35pm Report to Moderator Report to Moderator

swamied nomad chameleon receptor worldview
Kyosha Nim
Posts: 8,677
Gender: Female
Location: Denmark
Age: 42


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
0 rh- secr ( Hunter or Explorer )
Diamonds, superfoods, Neutral,*black dots, avoids
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Vicki
Thursday, February 7, 2008, 2:38pm Report to Moderator Report to Moderator

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Sun Beh Nim
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jayneeo, did you find out if it has wheat in it?
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Vicki
Thursday, February 7, 2008, 2:44pm Report to Moderator Report to Moderator

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Sun Beh Nim
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OK- turns out that the artichoke pasta I had (100% artichoke) was Jerusalem artichoke, which is an avoid for my genotype.  

Mystery solved - no wonder I tossed it out (expensive or not).

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BuzyBee
Thursday, February 7, 2008, 3:27pm Report to Moderator Report to Moderator

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I am in the market for pasta but not sure what to buy. With all the post of the artichoke not tasting very good I guess I should stick to my rice or spelt pasta.
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jayneeo
Thursday, February 7, 2008, 6:00pm Report to Moderator Report to Moderator

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Kyosha Nim
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vicki, I deduced that it is made with wheat by reading all the literature describing how they make their pasta (with wheat)...and while I tried to think that was all the pasta but the artichoke pasta (which reads "artichoke, cayenne, citric acid")...lets face it that means that stuff is merely added to the wheat. Nowhere did they stated the ingredients the way we are used to seeing them. DH said well they're not California! (joking) but I thought it was odd......ah well......so is jerusalem artichoke ok for gatherers, then, Brighid? hmmm, I'll go look it up.
Ah.....I spy a problem. Book is not clear on the type of artichoke. regular 100% artichokes cannot make pasta, to my best guess...of course with a compliant flour one could make it at home....????
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jayneeo
Thursday, February 7, 2008, 6:02pm Report to Moderator Report to Moderator

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Kyosha Nim
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jerusalem artichoke, and artichoke are both absent from our food lists...meaning neutral.
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Lola
Thursday, February 7, 2008, 10:22pm Report to Moderator Report to Moderator

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Sa Bon Nim
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you could grind grated or thin sliced dehydrated artichoke hearts or Jerusalem artichokes into flour!

same way you can make your own sweet potato flour.....


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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