For dinner today, I had some of that fettucine I bought at the Farmer’s Market on Sunday. It was dried pasta, but apparently fresh (or whatever) enough that it only needed 3-4 minutes in the water; it started to soften almost immediately after I put it in the water. I’m not used to that from the grocery-store pasta I usually get. I served it under some red sauce and precooked/frozen turkey meatballs that are a bit past their prime but still fairly good. But the pasta was very good. It’s made with olive oil, and olive oil makes just about everything better.
It’s certainly an improvement over the last fettucine I tried. The thing is, the stores no longer seem to carry the brand of whole-wheat fettucine I used to have (Hodgson Mill — they still have a few other things from them, but not fettucine). So I’ve been trying to find some alternative, and the first thing I tried was a “multicolor” variety with various vegetable flavors. Seemed like a good idea in theory, but it turned out to be too rubbery and not very good. So I tried again, and that led me to this pasta. Although, ironically, later on my Sunday trip I went to a Whole Foods Market in the area and found some whole wheat fettucine at last. In retrospect I realize I should’ve tried the local organic food store — they might’ve had some too.
But then I wouldn’t have gotten this nice pasta at the Farmer’s Market, so I guess it’s just as well I didn’t. But now I’ve got three different types of fettucine in my kitchen cabinet. Which I guess is not a bad thing.