(no subject)

[redbird]

Now that I'm partly vaccinated, adrian_turtle and I are aiming to see each other weekly instead of fortnightly.

So, I was at her place last night, where she kindly made me something with mushrooms for supper last night. Today we woke up a little early, then got confused by Daylight Saving Time and wound up eating lunch a little early by the clock, more than a little by our body clocks.

I left her place a little before 2, and got to Harvard Square in time for the farmers market. I got mcintosh apples—seven, because cattitude and I had finished last weekend's four by Thursday—and a box of carrot and chick pea ravioli. It snowed briefly, while I was walking from the bus stop to the market, and then cleared up. So, March in New England.

Comments

[joseph_teller]

Is the ravioli made from a chickpea based flour/dough or is it wheat ravioli containing a carrot and chick pea filling?

I'm curios (always look for alternatives to normal doughs as I am supposed to avoid simple grains that most pasta is made from, thus my need to keep us stocked in brown rice and lentil based pasta). I'm always looking for options to deal with my diabetes....

[redbird]

It's normal dough with a carrot and chickpea filling.

The company makes a few gluten-free pastas, but I think those are also based on simple grains. It's Valicenti Pasta Farm, www.gimmespaghetti.com, or valicentipastafarm on FB or valicenti_pasta_farm on Instagram, according to the business card I grabbed last weekend.

One thing I like about them is that the list of kinds of pasta they display at the farmers market identifies which pastas are non-dairy, and which are (ovo-lacto) vegetarian. (It's easy to find vegetarian filled pasta, but almost all of those have some cheese as part of the filling.)

[joseph_teller]

Ok... I'll check out their website and take a look anyway. I have no problem with vegetable filled pasta (I have a love for mushroom ravioli, squash filled ones etc.) but all my options in the stores right now are all made with standard dough and thus problematic for me. No one seems to do brown rice versions of such (for example).

[adrian_turtle]

The carrot chickpea ravioli is one they sometimes have in gluten free form, though I've always bought the version with wheat. The noodle part contains carrot and egg as well as wheat. (Many pastas are made from semolina, which is higher protein than brown rice flour, but I'm not sure about egg noodles. The protein is gluten, so obviously a problem for people who are even a bit sensitive.) The package doesn't give nutrition information per serving, just ingredients.

[joseph_teller]

Thanks for the extra info. If they do the pasta as a mix of veggie with seminola its at least a little better for me than plain pasta (but I'll have to take it with a glycemic balancer to slow digestion to avoid a sugar spike potential).