Using their unique "wine flour," Marche Noir's Pasta Caberneti is a purple-hued black. Black Pasta Nera has been traditional in Italy for centuries, but in the US, it tends to lose its allure when people realize that Pasta Nera is made with squid ink. Nothing against our tentacled friends, but there's just something a little more enchanting when this dramatic color comes from Cabernet Sauvignon. This dried pasta is made from just three ingredients: Durum Semolina, Cabernet Wine Flour, and water. Pasta Caberneti is perfect when tossed in a cream sauce with goat cheese, or tossed with olive oil, arugula, and a few drops of aged balsamic.
How does health mesh with indulgence? How does culinary craft reconcile with sustainability? How can a luxurious experience be extracted from relatively humble ingredients that are often overlooked? At Marché Noir, they approach the epicurean lifestyle from a different angle. They take a closer look at what's all around and extract flavor and meaning from unexpected places. When they heard that the grape skins from wine production could be turned into a flour, it was a perfect "Marché Noir" moment. But don't think of it as recycling, think of it as rediscovering something of great value that has always been there, right under our noses. High in iron, fiber, and Res-V as well as antioxidants, wine flour is a truly unique healthful way to enjoy another dimension of wine making. It also creates a valuable resource out of something often discarded, which is particularly important in our ecologically aware age. Marché Noir incorporates this California-grown Wine Flour into pasta, brownies and other baked goods.
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