New texture that makes you addicted
Pasta has the image of Italy, but Japanese "local pasta" is a bit different! I would like to introduce the "olive pasta" made in Shodoshima, Kagawa prefecture, which has a new sensation of deliciousness.
Mutual prosperity food "olive pasta" 180g (6.35oz) for 2 people
A pasta made by blending durum flour with wheat flour from Kagawa prefecture, olive oil, and salt, using the same
"hand-rolled manufacturing method" as somen noodles from Shodoshima. It is flat and has irregularities on the surface, and the sauce is often entwined with this shape.
Uneven noodles made by patented manufacturing method
After boiling water in a pot, just boil it for 3 to 5 minutes without adding salt. I tried to finish it in Japanese style with mentaiko and butter.
Easy because you don't need salt
The sauce is tightly entwined
The noodles have a chewy texture that is different from ordinary pasta, and have an image that is between udon and fresh pasta. The noodles themselves have a strong claim of flavor and aroma, and I am very satisfied with the response.
It's chewy and delicious even if you eat it with just the noodles
It is recommended that you boil it for 3 to 5 minutes and pull it up to your liking. Personally, 4 minutes was a good feeling.
It's hard to spread, so it seems to go well with vongole and soup pasta. As a slightly unusual pasta, it may be a good gift for those who like cooking. I bought it from Amazon.co.jp and the price was 450 yen (tax included) per bag.