Flour... Endless Possibilities.

Hands on Lesson

Flour is a staple to many cultures.  It is versatile and diverse and fairly easy to come by these days. This day is dedicated to flour and is always an interesting day from start to finish.  We explore the many ways in which flour is used in cooking.  We look at how flour is used in pasta, breads, pizza and pastry.

Master at Work

Careful hands, made with Love! 

We learn about many types of pasta and it may seem like a lot, but truly each shape and form has a purpose.  Pasqualina is our teacher and she is a master at her craft.   She teaches us how to make cicetelli, a family favorite in our home, and hand made orrechiette.

Grano Arson Orrechiette with Chick Peas and Greens

Gluten Free Lentil Pasta with Eggplant and Mint

Grano Arson Cicetelli in Fresh Tomato with Cacio Ricotta

Our Grandma's favorite with Cannellini Beans 

Making Pastry

Wine Taralli

This year we visited an Artisan Pasta factory called Pasta Del Camporeale .  It is 100% grano delle Notre azienda agricola.  The owner is Antonio Caccese and has been a wheat farmer his entire life.  Now he makes pasta from the wheat he grows on his farm.  The factory is temperature controlled and monitored.  What a beautiful family operation I even found the long ziti we had at Grandma Disieno's as a child.  Brought a few packages home to try.

Pasta Factory

Bought a couple to take home.