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BTD Forums  /  Cook Right 4 Your Type  /  artichoke pasta revisited
Posted by: jayneeo, Tuesday, February 5, 2008, 10:29pm
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. ;D ;D
Posted by: jayneeo, Wednesday, February 6, 2008, 4:17am; Reply: 1
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.
Posted by: Lola, Wednesday, February 6, 2008, 6:28am; Reply: 2
hope you find the right source!
Posted by: Vicki, Wednesday, February 6, 2008, 6:57am; Reply: 3
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 :-)
Posted by: 312 (Guest), Wednesday, February 6, 2008, 2:20pm; Reply: 4
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!
Posted by: BuzyBee, Wednesday, February 6, 2008, 4:19pm; Reply: 5
Durum semolina, Jerusalem artichoke flour.

Is this good or does it have wheat? Is Semolina a wheat?
Posted by: Henriette Bsec, Wednesday, February 6, 2008, 4:24pm; Reply: 6
Quoted from BuzyBee
Is Semolina a wheat?


yes it is just a special hard version of wheat
Posted by: BuzyBee, Wednesday, February 6, 2008, 4:30pm; Reply: 7
Is that good or bad for us?
Posted by: Henriette Bsec, Wednesday, February 6, 2008, 4:35pm; Reply: 8
depending on BT and genotype http://www.dadamo.com/typebase4/depictor5.pl?523
Posted by: Vicki, Thursday, February 7, 2008, 2:38pm; Reply: 9
jayneeo, did you find out if it has wheat in it?
Posted by: Vicki, Thursday, February 7, 2008, 2:44pm; Reply: 10
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).

Posted by: BuzyBee, Thursday, February 7, 2008, 3:27pm; Reply: 11
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.
Posted by: jayneeo, Thursday, February 7, 2008, 6:00pm; Reply: 12
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....????
Posted by: jayneeo, Thursday, February 7, 2008, 6:02pm; Reply: 13
jerusalem artichoke, and artichoke are both absent from our food lists...meaning neutral.
Posted by: Lola, Thursday, February 7, 2008, 10:22pm; Reply: 14
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.....
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