The Pastas

Fettucine

   This noodle is our inspiration for the business name:  "Nu Nooz" is two-year-old for "noodles" at our house.  This two year old is now five and very proud of her contribution to the business.

   "alla Uovo" means "with eggs" and when indicated you'll receive classic egg noodles; thick like your grandmother used to make.  These noodles may appear thin when dry, but they plump and become tender while boiling.

  Our flavored fettuccine - roasted garlic, spinach, whole wheat flax seed, sun-dried tomato and Tuscan herb, etc. - do not contain eggs.

Mafaldine

   This noodle was named in honor of Princess Mafalda Maria Elisabetta Anna Romana of Savoy and thus alternately named Reginette or "little Queen". Born in 1902, she met her demise in 1944 in the Buchenwald concentration camp. She is quoted as saying to fellow Italian prisoners,

  "Remember me not as an Italian princess, but as an Italian sister."

  At the Farmer's Market these noodles have become "squid" or "octopus" or "brains" and are a favorite of adults and children alike.

Pappardelle

  Large, very broad, thin noodle.  The name derives from the verb "pappare," or to gobble up.  The fresh type should be 3/4" wide and has fluted edges.  Nu Nooz's dried pappardelle has straight sides.  This noodle is traditionally paired with both wild boar and hare sauces.  The noodle is so popular that some Italian towns have festivals honoring pappardelle.  For example,  the Sagra delle Pappardelle al Cinghiale (Papparedelle with Wild Boar Festival) in the city of Gemmano is held every August.

  Chef Kyle often makes flavors such as: guajillo chile and lime, pesto, rosemary, lime cilantro, and lemon basil..

Monezzaglia

  Literally, "the leftovers"  This mix is all of our flavored and lean pastas we've made on any given week put together for your enjoyment in soup, chili, casserole, or a funky colorful pasta plate.

Spaghetti

  In June of 2010 we introduced whole wheat durum spaghetti.  This was an unexpected treat for that week's Farmers Market as we had not planned on having it available so quickly.  We ground the flour from organic durum wheat then ground whole flax seeds and made the spaghetti at 4am Saturday morning.  The result was amazing! 

  In July of 2011 we started making squid ink spaghetti and were greatly surprised at the enthusiasm it received.  We plan on making squid ink more often!

  We also offer Spaghetti alla Chitarra which is a pasta sheet that has been pushed through a wire mesh screen to give us a slightly square pasta that is very thin and has an uncommon texture in your mouth.

Teeny Rotini

  This is another of our fun pastas loved by kids nearly as much as the "brains" or "squid" Mafaldine.  Teeny Rotini are small and thin and would be a great pasta for fresh summer pomodoro or a cold pasta salad.  We make Rotini dry.  Our carrot and herb Teeny Rotini makes a great  grown-up macaroni and cheese.

  Chef Kyle likes to make Teeny Rotini in flavors such as carrot, tomato, pepper, and various herbs.

The Following Are Cuts of Pasta Exclusive to Farmer's Markets

Ravioli

We have been very pleased with the number of people who enjoy our ravioli!  As ravioli is a pasta that must be fresh, it is made the afternoon of our later markets or the morning of the Saturday markets, so the flavors are at the Chef's discretion.  Our ravioli so far have included: roasted garlic and rosemary pasta featuring Beehive Cheese in their "Seahive" and "Aggie"-ano varieties for filling; spinach and cheese stuffed; lemon-dill cheese stuffed; wild mushroom stuffed ravioli; sweet red pepper, wildflower, and rose hips pasta stuffed with "Aggie"-ano Parmesan and Romano; pumpkin ancho chile stuffed with Parmesan and Romano; a Florentine pasta stuffed with four cheeses, but the favorite seems to be roasted pear with gorgonzola cheese.

Agnolotti

Agnolotti is a relatively new pasta to American cuisine.  These are small half-moon shaped filled pastas with scalloped edges.  The shape is different, but the texture and eating experiences are much like ravioli - just the right amount of different along with comfortable familiarity for your summer dinners.  Agnolotti is an occasional pasta for us, entirely at Chef's discretion, but he does take requests.

You may also see:

Fresh Lasagna Sheets         Vermicelli          Tagliatelle            Cavatelli

Maccheroni

  A noodle that may otherwise be referred to as 'elbow macaroni', this is a traditional version of the French macaroni we have become accustomed to in the U.S.  The rough texture on these noodles makes getting all the delicious cream and cheese from your plate to your mouth a very simple job!