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Fresh Pasta, Squid Ink
$6.95
12 oz
La Pasta (WA)
Fresh pasta made locally with squid ink
Can freeze in double ziploc for several weeks (doubling helps prevent moisture removal and freezer burn. When remove from freezer, wipe lid of moisture. Once thawed, use within ~5 days.
Boil heavily salted water with a teaspoon of olive oil. Fan noodles into boiling water. Boil until desired chewiness: ~3 minutes after water begins to boil again for a toothy/chewy pasta or closer to 6-8 minutes for a more pilowy pasta (as maker Alessandro & PCH owner Chris enjoy).
As this is fresh pasta, you can't get an al dente texture because the al dente "crunch" comes from the center of the pasta still be dehydrated.
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11 Olives (WA)
Olive Oil, Herbs de Provence
$20.00
12.5 oz
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Jacobsen Co. (OR)
Honey, Alfalfa (Raw)
$8.95
1/2 lb
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Foraged & Found Edibles (WA & US)
Mushroom, Dried Lobster
$9.50
2 oz