One can eat well as a wheatavore. We just spent a week in Seattle and Victoria, B.C. and we ate great wheat every day. From veggie arrabiata at Fiamo in Victoria and carta di musica atTutta Bella in Wallingford (Italian), to croissants and palmiers at LePanier (French) in Pike Street Market, to udon at Boom Noodles (Japanese) at University Village to naan and samosas at Pabla (Indian) in Renton, the wheat dishes came from around the world.
Pappardelle's at Pike Street Market
We found wheat to take home as well, from Pappardelle's Pasta in Pike Street Market across from Sosio's produce stand. The company has a website, and sells online as well. We took Extreme Habanero back to Anchorage to try ourselves, and Calypso, a mix of lime, mango-peach, and red Southwestern chile lumache shells for a friend. We didn't have room in our carrry-ons for the dark chocolate linguini, so will have to order that.
Pappardelle's gives out recipes, both on the website, and with each package of pasta purchased. But it's easy to think of interesting twists. The recipes offered for the chocolate pastas focus on desserts, with ice cream and chocolate sauce and fresh raspberries. Hard to beat that, but how about trying the chocolate gemelli instead of a plain pasta in this cacao and zucchini absorbtion recipe from Chocolate and Zucchini blog? Or use the Extreme Habanero radiatore with that chocolate sauce and rich vanilla ice cream -- a livelier dessert than most.
We found wheat to take home as well, from Pappardelle's Pasta in Pike Street Market across from Sosio's produce stand. The company has a website, and sells online as well. We took Extreme Habanero back to Anchorage to try ourselves, and Calypso, a mix of lime, mango-peach, and red Southwestern chile lumache shells for a friend. We didn't have room in our carrry-ons for the dark chocolate linguini, so will have to order that.
Pappardelle's gives out recipes, both on the website, and with each package of pasta purchased. But it's easy to think of interesting twists. The recipes offered for the chocolate pastas focus on desserts, with ice cream and chocolate sauce and fresh raspberries. Hard to beat that, but how about trying the chocolate gemelli instead of a plain pasta in this cacao and zucchini absorbtion recipe from Chocolate and Zucchini blog? Or use the Extreme Habanero radiatore with that chocolate sauce and rich vanilla ice cream -- a livelier dessert than most.
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