Chef-crafted using Vermont flours and eggs from their own pasture-raised chickens, Trenchers Farmhouse creates wholegrain pasta made with dedication to tradition, taste and sustainable farming. The radiatori is a relatively new shape, first appearing some time between the 2 world wars. It's a great pasta for catching thick sauces or staying al dente in salads.
Keep refrigerated - this is made fresh each week. Use within 6 days or freeze for up to 6 months.
Trenchers Farmhouse pasta is not whole wheat. They use freshly milled, unbleached and preservative-free wheat, that includes more of the nutritious outer parts of the wheat berry and is then sifted to deliver the traditional delicate pasta flour texture. This is what gives the pasta a smooth, creamier mouthfeel and richer flavor.
This pasta was just heavenly- like being in Italy, but better because you can make it exactly as you like it. As suggested, I served it with a bolognese, but my own version made with ground turkey and very few onions. I put in a cheese rind as it cooked, and topped it off with a mixture of Parmesan and Romano, freshly grated. I can’t wait to try something else from Trenchers Farmhouse!
