Baia Pasta

I defrosted some of the marinara sauce I made a few weeks ago, and was planning on making some pasta for our Sunday evening meal. I was talking to Geraldine about stopping at the local market near our home, and picking up some pasta for dinner. We were cycling through Jack London Square and, lo and behold,  there was a local pasta shop right in front of my face. How many times have I walked past this shop? Once again, I'm late on the scene. I'm so glad I found this shop.

It's name is Baia Pasta and is made right here in Oakland, in Jack London Square, from 100% organic durum wheat semolina. The flours they use are grown in California, Colorado, Montana, and Utah. There are no eggs in Baia pasta. It's completely vegan.

We came home, and I made a pound of their Gnocchetti Sardi pasta, and it was in a word, delightful. It was as close to Italian hard pasta as I've ever had. These tiny little shells, that resemble gnocchi, are dense, chewy, and full of flavor. The two guys who started this company know what they're doing, as does Dario our sale's person.

They have a nice web site that's easy to navigate at baiapasta.com. Their pasta comes at a price, like all good things. One pound of this pasta was $6.00, but well worth it if you ask me. When we buy artisan foods we can expect to pay more. We're paying for quality and craftsmanship. There were no broken pieces of pasta in this box.


I also found out I can get this pasta at my
local grocery market right down the street.
It just keeps getting better.

Life is what happens in between meals.

That's it.

Peace,

Make Food/Not War

Food consumption;

Breakfast; black coffee w/one sugar, 2 eggs over easy, 1 piece of seeded brown bread, 2 oz. Italian
                 sausage

Lunch; peanut butter sandwich

Dinner; quesadilla suiza, beans, rice

Exercise; 5 miles walking/hiking