What says comfort more than a hot bowl of pasta? Whether it’s covered in homemade red sauce, or creamy cheese, or just a touch of oil and garlic, we l.o.v.e. it! Which is why we were more than happy to try Vermont made pasta from Grand Isle Pasta.
Grand Isle Pasta is a small company, (just three employees), and a strong mission. “We work with local Grand Isle Country Farmers for most of our ingredients whenever possible. We do not add preservatives, food coloring, eggs, or salt in our pasta. We believe less ingredients is better pasta.”
Grand Isle Pasta gets their veggies and herbs from farmers such as the Darby Farm (Alburgh), M.R. Harvest (Grand Isle) and Savage Garden (N.Hero). They also get their Organic Whole Wheat Spelt flour from the Beidler Farm in Randolph Ctr, and the Butterworks farm in Westfield Vt.
We used the basil flowers to make a family favorite. We sauteed garlic and zucchini and then added steamed broccoli, the flowers, and some Parmesan cheese. Everyone asked for seconds this night.
Squash is a family favorite in my family. Anyway, any how, any night. Grand Isle Pasta’s Sweet Squash Flowers are just that… sweet. We topped this pasta with a very light cheese sauce. The cheese was just an accent to the wonderful tasting pasta.
Don’t be too flavor shy to try the Jalapeno Fusilli. Paired with our homemade marinara, this pasta added a richness and depth to the whole meal. We loved the twisty shape too. It holds the sauce very well.
From their website I learned more about the process to make this artisan pasta. “Patterned plates are the molds in which pasta is pushed through to give it a particular shape. Brass plates are the preferred choice of pasta artisans because of the classic course texture pasta it creates. This course texture allows sauce to adhere to the pasta better.”
The winner of this giveaway is beatrizbry2@. Congratulations! Check your email.