Marche Noir's Wine Pasta Makes Good Use Out Of Old Grapes
Marissa Liu — September 18, 2010 — Lifestyle
References: marchenoirfoods & theurbangrocer
If you don't want to have a glass of red with your meal but do enjoy wine, consider cooking with Marche Noir's wine pasta. Milled from the dried skins of cabernet grapes leftover from the wine-making process, the wine pasta is made using wine flour, which gives the rotini, penne and fettucini its unique, dark colour.
Wine pasta isn't the only thing you can make from Marche Noir's wine flour. It is also suitable for almost any sort of baking -- everything from cupcakes to pizza. Chef Rachel Marie Klemek encourages us to "Eat Your Wine," a command we'll gladly follow.
Wine pasta isn't the only thing you can make from Marche Noir's wine flour. It is also suitable for almost any sort of baking -- everything from cupcakes to pizza. Chef Rachel Marie Klemek encourages us to "Eat Your Wine," a command we'll gladly follow.
Trend Themes
1. Wine Pasta - Marche Noir's wine pasta made from wine flour provides a unique, dark color and opens up opportunities for alternative pasta options.
2. Wine Flour - The use of wine flour in various baking applications offers a distinctive flavor profile and encourages culinary experimentation.
3. Food Waste Utilization - Marche Noir's wine pasta demonstrates the potential for repurposing food waste, highlighting sustainable and innovative approaches in the food industry.
Industry Implications
1. Food and Beverage - The food and beverage industry can explore the production and commercialization of unique food products like wine pasta made from food waste.
2. Culinary Arts - The culinary arts industry can experiment with incorporating wine flour into different recipes, offering new dining experiences and flavors.
3. Sustainable Food Solutions - The sustainable food solutions industry can leverage Marche Noir's approach to repurposing food waste by developing innovative methods to reduce and utilize culinary byproducts.
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