Front Burner
Al Dente Pasta has added spinach and turmeric flavors in fun shapes to its lineup.
CreditCreditSonny Figueroa/The New York Times
Though Al Dente Pasta is factory-made, it delivers the characteristics of fresh homemade egg pasta. That’s because the founder, Monique Deschaine, trained with Marcella Hazan, and Ms. Deschaine’s pasta dough is rolled in small batches. The company, based in Whitmore Lake, Mich., has just added are several concise and colorful shapes to its inventory. Called Piccolo, the pastas come in spinach farfalletti, trendy turmeric pinchetti and golden egg bonnetti, and they cook in just a few minutes.
Al Dente Pasta Piccolo series, $3.39 for a 12-ounce bag, aldentepasta.com, 734-449-8522; available soon at Zabar’s, Fairway Market, Brooklyn Fare and Amish Market.
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Florence Fabricant is a food and wine writer. She writes the weekly Front Burner and Off the Menu columns, as well as the Pairings column, which appears alongside the monthly wine reviews. She has also written 12 cookbooks.
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