When in Rome….

When in Rome, we do as the Romans do. But why stop there? When you own a pasta business, make pasta as the Italians do– with an extruder. Extruded pasta not only makes more in the same amount of time (can I get an amen??), but the consistency allows a pasta-eating experience where the pasta, not the sauce, plays the starring role. An extruded strand of pasta clings to sauces, absorbing more flavor so you can use less sauce and actually taste the pasta! When that pasta is made of high quality unbleached and unbromated white flour, whole wheat flour, semolina, kosher salt and whole cracked eggs (we know what you’re thinking….what other kinds of eggs are there? Well, take it from us, most “eggs” are highly processed and hardly ever cracked from their shell outside of an actual egg cracking factory… you’ve seen Food, Inc., you know the drill), mixed with a little love from 2 people who cherish their pasta, and you do actually want to taste the pasta, along with any sauce or garnish you may use. Long story short (too late?) our shapes have changed. We will now have linguine (smaller than our regular fettuccine), capellini (angel hair), and starting next week, wagon wheels (can you get more kid-friendly than that??). We regret to say we will not have a ravioli tomorrow (and an explanation would make a long story longer) but we will feature a brilliant magenta whole wheat linguine made with Stillman Farm Italian beets from the Lexington Farmer’s Market. This pinkish, purplish beauty is packed with flavor (and nutrition!) and would be perfect paired with a simple brown butter, fresh thyme and Parmesan cheese or some torn basil, extra virgin olive oil and crumbled goat cheese or feta. Let’s cross our fingers for another sunny day by the Hingham beach tomorrow! In the meantime, check out the new press written by Joan Wilder for Boston.com.