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No Yolks Extra Broad Enriched Egg White Pasta, 12 oz, $3.49
Egg noodles are made with egg yolks. No Yolks noodles® are made with wheat flour, corn flour and dried egg whites. They do not contain egg yolks. They also do not contain artificial coloring or preservatives.nnNo Yolks® noodles have the same taste and texture as egg noodles.
Ka-Me Rice Cooking Wine, 12.7 fl oz, $6.99
Ka-Me Rice Cooking Wine is made from fermented rice providing a hint of sweetness. An ideal ingredient to enhance any recipe, Ka-Me Rice Cooking Wine adds a refined depth to sauces, marinades, glazes and stir-fry dishes.
De Cecco Fettuccine No. 103 Enriched Egg Noodles, 8.8 oz, $4.99
1. Slow Drying It was in 1889, as recorded in the Treccani Encyclopaedia, when Filippo De Cecco invented the first machine designed for ''Slow Drying'' at a low temperature. We still use the same method today to better preserve the flavors and aromas of wheat and the natural color of our semolina in order to guarantee a Superior Quality Egg Pasta. 2. Coarse Ground Semolina We only make pasta with 'coarse ground' semolina to maintain the integrity of the gluten and guarantee a pasta that is always 'al dente'. 3. Cage Free Eggs We use cage free eggs and we knead them with the semolina to ensure consistency when cooking the pasta and a good share of protein. 4. Coarse Bronze-Texture We craft our pasta with bronze draw plates to guarantee the ideal porosity to best capture the sauce.
Organic Planet Organic Traditional Soba Asian-Style Noodles, 8 oz, $3.99
Organic Planet organic traditional soba noodles are made from traditional varieties of organic heirloom grains. Such older grain varieties retain location specific nutritional values that modern hybrid varieties have lost. Organic planet noodles are produced using the traditional roll and cut method, not extruded like most modern pasta. The traditional process begins by adding sea salt brine to freshly ground organic flour. The dough is thoroughly mixed and kneaded, then allowed to rest to develop the gluten. It is then passed through a series of rollers to form thin, long, continuous sheets. The last roller has a cutter attached, which can be adjusted to cut the noodles into the desired form. The noodles are then carried in six-foot strands to a special drying room. This method makes softer noodles for velvety texture and rich flavor.
