Known for their fresh homemade pasta, Bencotto Italian Kitchen and its “little brother” restaurant next door, Monello, have made a big change this year. Both restaurants are saying arrivederci to normal pasta as they announce they will only be serving organic pasta. After extensive research and taste testing, owners Valentina and Guido selected a supplier in Parma, Italy which offers a large selection of organic flours, certified among the best in the world.
The decision to switch to organic fresh pasta production came from the desire to offer more healthful ingredients to guests who are conscious of the source of products, but also to improve the quality of their pasta. In addition to the organic flour, they have also made the switch to organic, cage-free eggs.
Some differences you can expect from organic pasta are:
- Less refined flour
- Stronger pasta
- Nutty, earthy and more rustic taste and a silkier mouth feel
- More “al dente”, with a better surface that is capable to absorb the sauce
The most important element of the change is that it still reflects the Italian culinary culture: genuine ingredients, simple and delicious products and recipes based on years of technique and tradition.