Cracked pepper pasta and chilli pasta

A few new flavours of dried egg pasta in the process of being put together. Salt & pepper works well, the pepper embeds itself into the pasta, the Maldon sea salt dissolves into it. Really nice pepper kick. Chilli flakes work well, much of it comes off while boiling but by that time it has infused into the pasta. We've used a fairly mild chilli so it doesn't overpower the pasta.

Lovely photos

Marina Shatova and her husband bought some of our pasta from Moseley Farmers Market and sent these lovely photos. 

"We bought some of your pasta on Saturday at Moseley market - and WOW we loved it"

Great to see the folds of the tortelloni holding plenty of sauce (that is afterall what they are designed for!) and a great serving suggestion of rocket, ham, wild mushrooms in a creamy sauce- with a dusting of Parmesan cheese. Some good flavours in there that won't overpower the pasta. 

Thanks Marina, glad you enjoyed it, fantastic photos.

Moseley wins best farmers market!

If you haven't been to Moseley Farmer's Market it is well worth a trip, great local meat, fish, bakeries, pies, hot food and much more- officially the best in the country!

It feels like Springtime!!

Spring is in the air, hopefully it will continue tomorrow- perfect weather for Moseley Farmer's Market!

Tomorrow we will be bringing-

• Beef lasagne
• Spinach & ricotta cannelloni
• Boar tortelloni (slow cooked for hours, fresh boar from Wyre Forrest)
• Smoked cheese and pancetta tortelloni
• Rocket & walnut pesto
• Fiery red pesto (made using our friend's '7 pot chilli' HOT!)
• Dulce leche 

Just in case the weather isn't so warm we'll bring a huge pot of minestrone!


Hope to see you there.

2012

Apologies it has taken so long to get round to posting, very slack on our part! 


Last year ended with a good October and November market, the last one was cold enough to begin to feel like Christmas, helped by local musicians playing carols. 


A few new products have been added which went down very well-


Chimichurri
This is used in South America as a dip often seen on a table along side salt & pepper. We think it works best as a marinade- any kind of meat (fantastic with fish) can be coated & left for a few hours, once cooked it has an amazing taste. As requested we'll make the next batch a little hotter!


Pesto
We make ours with fresh herbs from our vegetable garden, high quality olive oil and walnuts.
Rocket pesto went down well in the last couple of markets, as soon as it is Spring we'll be adding wild garlic and also nettle pesto.


Lasagne
Ours is made from our fresh handmade pasta which gives a fantastically smooth texture. We have two options- one to take away with you to cook yourself, or piping hot lasagne to eat there and then. Beef & panchetta always sells out straight away, spinach & ricotta a firm second favourite. 


Guiso
South American peasant stew! Lots of old traditional food like this is making a big comeback- t cooked slowly over a long period of time it is so rich in flavour and a real family favourite of ours. Perfect on a cold day! We'll be serving this as hot food to take away this Saturday.


Looking forward to seeing everyone on Saturday!

Another market done!

Just over a week ago we had another great market at Moseley. Thankfully this time the rain kept away and numbers were up from the previous month.

We served hot food this time which sold out just before lunchtime- gnocchi with spicy pork ragu (and parmesan of course!). We stuck with the large tortelloni this time, most people seemed to prefer that- 5 cheese, roasted red pepper and feta, slow cooked beef (for those that know this was Granny's beef & gnocci recipe).

Sarah also made spinach and rictotta lasagne which also sold out quickly- we'll make more next time.

Next Moseley Market

This Saturday we will be back at Moseley Farmers Market from 10-2.

Pasta available this weekend will be-

• Beef + caramelised onion tortelloni
• 5 cheese tortellini (we'll bring more this time as this sold out quickly!)
• Wild mushroom tortelloni
• Mushroom and blue cheese tortelloni.

We will also have fresh linguine and tagliatelle made using our antique brass pasta machine from Italy.

Look forward to seeing you there!