
While head and shoulders better than normal store-bought dried pasta, I have to admit that I couldn't pick up any of the vegetable flavors. The ingredients list identifies the coloring agents as spinach powder, carrot powder, and beet powder, so perhaps they're more for show than anything else. Regardless, the texture of the noodles was fantastic and in my experience has only been bested by freshly made pasta. I'm hoping that the Pasta Valente operation will grow a bit to allow for different sizes and shapes from which to choose (I'm especially partial to farfalle for making summer pasta salads).

Besides patting Pasta Valente on the back, I'd also like to take a self-indulgent moment to pat my own. I made some ridiculously good meatballs. I would post a recipe, but I made them up on the fly. If anyone's really interested, though, I can make up something. While I'm at it, I'll also go ahead and spread some love in the direction of the bottle of Bertoli® brand organic olive oil and garlic pasta sauce I bought: that was well worth the $3.50.
No comments:
Post a Comment