Once again, it’s not very hard to find local, uber-fresh & delicious items that are produced by vendors rife with interesting, old world backgrounds here in the deli department at the Boise Co-op. Today I’d like to tell you about Ferranti Pasta, a specialty pasta that is made here in Boise by Sigita Cernius and Ubaldo Ferranti. Ubaldo is a fourth generation Italian baker, and according to Wife Sigita, converted to pasta making to “improve his mortality rate.” Good idea. They have two young children, so pasta making is another “labor of love”, along with Ubaldos’ biscotti, also sold at the Co-op. Ferranti uses only #1 Semolina flour, unlike many commercial brands, which use lower grade flour which include the husks. This prime choice gives their pasta, both the noodles and ravioli, a great texture and lightness, and keeps it from being sticky. (I had no idea that there were grades of wheat to be milled, but it sure makes sense to me now!)

Sigita delivers Ferranti to the Co Op shortly after it’s made – usually in the early afternoon. Often customers are waiting for delivery – sometimes requesting we set some aside for them; it’s that good. Amongst the reasons to seek out Ferranti pasts is that they often incorporate local ingredients into the “blend”, such as Peaceful Belly or Rice Family Farms organic squash into the ravioli. How wonderful is that? It just might be in this case that the sum is greater than the two parts… ravioli – and local organic squash? You bet. Besides squash, Ferranti also currently provides a spinach and ricotta cheese ravioli. This sounds just as appealing to me, because ricotta cheese is a natural fit for anything Italian. Each are available in a 12 oz. pkg., and cook up in just a few minutes in boiling water. More good news: Because they are a small business – they are able (and very willing) to “throw in” what ever seasonal, and interesting items are available. A tasty reason to keep on the lookout for whatever they may find, and use, so you can try something new, and local. Two such raviolis that I am looking forward to are the Shitake Mushroom, and the Creamy Salmon, (okay, the Fresh Asparagus ravioli sounds incredibly good as well) all of which should be available sometime in the near future from the Ferranti pasta family, for sale at the deli department in the Boise Co-op.

Here is the lineup of Ferranti pastas that are currently available in the Deli department – next to the fresh Mozzarella and pasta sauces, just past cheese-island. All of these pastas are packaged air-tight, and once opened, will “fluff up” to give a nice pot full.

Classic Fettuccine – A nice golden blonde noodle, versatile when tossed with just a little butter and olive oil. Throw in a few shrimp, or scallops, or…

Spinach Egg Linguine – Italian for “little tongues” this is a thinner noodle shape, pretty on a plate, and adds a little color, too. Available also in a Plain/Spinach Egg package offering both pastas in one package-for a two color look, or so two can have what they want!

Whole Wheat Egg Radiatore – A more three-dimensionally shaped pasta, this holds sauces well, and a good shape for kids to stab with a fork. So perhaps, less sauce when feeding the kids. Or just dip them in warm water…the kids, I mean.

Classic Egg Angel Hair – Very thin pasta, cooks up quickly, and again, just a little butter and olive oil will suffice. Use it as a “nest” for a piece of grilled salmon, or fresh tomatoes and basil.

Classic Egg Penne – Quill, or pen-shaped tubes, cut on the diagonal. Excellent for holding meat sauces, and using in baked dishes as well.

And speaking of baking – the lasagna sheets are also quite a popular choice from Ferranti, and ready to layer with whatever combination of meat and cheeses you wish to use. Yes, choosing Ferranti Fresh Pasta is a good way to put something local on your table, comfortable knowing your pasta choice goes towards supporting a nice young family, is delicious, and looks good on the plate!

Ciao Bella!

-Todd Giesler