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One of my faves — at least twice a week. Versatile, textural, and unapologetically tasty.
Artisan Fettuccine — freshly milled from ancient and heritage wheats for flavor that actually means something. Hand-made in Devon on stone mills, this pasta brings a nutty, alive wheaty tang and a toothy bite that holds up to bold sauces and delicate dressings alike. Great Taste-awarded, so yeah — it delivers.
Cooking: big pot of salted water, 5 minutes or so — keep an eye on it. Don’t smother it in sauce; this pasta wants sparing finishes so the grain sings. My go-to: fried mushrooms tossed with butter, garlic, a splash of pasta water, and a handful of chopped parsley. Textural contrast + deep umami = perfection.
Why it matters: most supermarket pasta is dead flour. This one is living grain — more flavor, more texture, more soul. DON’T EAT SHIT. Food is liberation.
One of my faves — at least twice a week. Versatile, textural, and unapologetically tasty.
Artisan Fettuccine — freshly milled from ancient and heritage wheats for flavor that actually means something. Hand-made in Devon on stone mills, this pasta brings a nutty, alive wheaty tang and a toothy bite that holds up to bold sauces and delicate dressings alike. Great Taste-awarded, so yeah — it delivers.
Cooking: big pot of salted water, 5 minutes or so — keep an eye on it. Don’t smother it in sauce; this pasta wants sparing finishes so the grain sings. My go-to: fried mushrooms tossed with butter, garlic, a splash of pasta water, and a handful of chopped parsley. Textural contrast + deep umami = perfection.
Why it matters: most supermarket pasta is dead flour. This one is living grain — more flavor, more texture, more soul. DON’T EAT SHIT. Food is liberation.