The amount of supermarket shelf space devoted to pasta is a good indication of its popularity with consumers. There is of course a split between dried and 'fresh' pasta but what is not so well known is that serious compromises have been made along the way, to achieve the price point and shelf life that the supermarket supply chain requires. Dried pasta is now a low cost commodity available by the box or sachet in supermarkets. Almost all dried pasta is made using an industrial process that is far removed from the ancient artisan method. The huge extruding machines use plastic dies, which have a longer life and generate less heat, so the pasta can be produced faster and with greater control. The serious downside of this is that the pasta is very smooth and slippery when cooked. The rough texture that is typical of extruding through bronze has disappeared, and with it one of the most important attributes of good pasta. In addition, industrial-speed drying of pasta at high temperatures reduces the nutritional value and can compromise taste. It is all a very long way from pasta drying slowly in open-windowed barns, using just the hot, dry southern Italian breeze. What the supermarkets call fresh pasta is neither truly fresh nor of the quality that is available fresh in Italy every day in pasta shops and bakeries. The supermarkets are able to call their pasta 'fresh' because it has not been dried. It could not be called 'freshly made' because the pasta could actually be weeks old. The shelf life is extended by a combination of processes including heat-treatment and packing in a modified atmosphere. It is often made with a reduced egg content, can contain preservatives and the heat-treatment changes the texture and the taste, gelatinising the pasta.

Thanks for all the people who take the time to write us an email always with good words, this an email from lasts week: I just wanted to say thank you. I had a small dinner party tonight and made fettucine alfredo using your basil garlic fettucine. It was fantastic. Even though the pasta was green it didn't matter cause the flavor of the pasta and the alfredo sauce was incredible. Thank you for making the wonderful pasta you do!! We really enjoyed it! Respectfully, J.... L.......

Spaghetti alla Carbonara
Ingredients:
1 lb Peperonata Pasta fresh Spaghetti
½ lb Pancetta or Bacon
4 eggs
¼ cup Heavy cream
Salt & Pepper

Preparation:
1- Boil the pasta in water slightly salted for 6 minutes, always counting from the second reboil.
2- Cut the pancetta in thin stripes, in a hot saucepan cook till crisp and light brown.
3- Whip the eggs, heavy cream, salt & pepper.
4- Add the pasta previously cooked and drained to the pancetta and finally the egg mixture. Turn off the heat and stir with a wooden spoon until eggs are cooked.
5- Serve and ENJOY !

Com back to this new section to find good recipes and share yours using comments. We encourage you to write back with your ideas and thoughts. Thanks

This Saturday in Sarasota Downtown Farmer Market we will bring EMPANADAS, Beef, Chicken and Spinach.

You can get our pasta at WHOLE FOODS MARKET: Sarasota Whole Foods Market: 1451 1st St, Sarasota, FL 34236 Tampa Whole Foods Market: 1548 north Dale Mulberry Hwy Tampa, Florida, 33607 Orlando Whole Foods Market: 8003 Turkey Lake Road, Phillips Crossing Orlando, Florida, 32817 Winter Park Whole Foods Market: 1989 Aloma Ave Winter Park, Florida, 32792

Video of ravioli machine. Fresh Ravioli in Sarasota Florida. Get this Ravioli at the Farmers Market (Sarasota Saturday and Siesta Key Sunday) or at our factory. Click here for directions.

Cutting Fresh Pasta Locally in Sarasota Florida. Come visit us at the Farmers Market Saturday (Downtown Sarasota) Sunday (Siesta Key).

http://www.youtube.com/watch?v=7qtJibMNzmQ

Peperonata Pasta will come back to regulars hours  August Wednesday 26 2009 and the Saturday 29 August 2009 will be back to Sarasota Farmer Market and siesta the next day. See you there   Adrian & Marina

Orders on line will be ship 08/29/09 or first week of 9/2009