We have taken a second space at the Stockton Market. It is to house the retail arm of American Noodles. Because noodles are for the most part flour and water, when we ask the questions: “What can be flour?” and “What can be water?” the opportunities are endless. We are making extruded noodles with flavors and shapes ranging from gochujang gemelli to jalapeno spacatelli. We are making whole grain noodles utilizing a variety of flours from Castle Valley Mill, such as emmer, bolted spelt, bolted rye, and hard wheat blended with semolina. The noodles are both a canvas for flavor and the catalyst for creating a dish. It can be the shape that inspires a sauce or the flavor that sparks a new combination of ingredients to add inspiration to your kitchen.
– Ideas in Food: Great Recipes and Why They Work
– Maximum Flavor: Recipes That Will Change the Way You Cook
– Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
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