Ahhh. If only every small town USA had the plethora of amazing food stores that bless the people living in Ann Arbor. I will say, however, there was a real void in the downtown area. Until Babo opened, that is. So super cool. Love the logo, the window dressing, the signage and the products! Not [...]
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Healthy, Delicious Pasta--on the table in minutesWhole Foods MarketStarts at: March 13, 2012 6:00 pmEnds at: March 13, 2012 7:30 pm
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Three Pastas in Three MinutesHollander'sStarts at: March 6, 2012 12:00 pmEnds at: March 6, 2012 1:00 pm
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Al Dente Spicy Sesame Noodles
Our good friends from Bona Sera Supper Club cooked up an amazing version of Spicy Sesame Peanut Noodles to serve at Mix-Marketplace over the weekend. They reported selling completely out of everything! The pasta was a huge hit and will be on the menu again…. Love, love, love the beautiful colors of the veggies. Black [...]
super pasta, super bowl
This is one of the greatest recipes, and perfect for a superbowl party-or any party! It can be made ahead of time, is simple and delicious, omit the sausage, vary the cheese, add vegetables. You get it. Here’s what I did. Al Dente Super Pasta Bake makes 6 generous portions 12 oz. al dente pasta [...]
al dente pappardelle with rabbit in mustard cream sauce
My mom is French, so I grew up eating rabbit and I love it. But that’s not to say I cook it myself, so last night was a real treat. Tammy’s Pappardelle with Rabbit in Mustard Cream Sauce took me back so quickly to my Mom’s Lapin a la Moutarde, I could hardly stand it. [...]
David Rocco’s Salsa Bolognese with Al Dente® Garlic Parsley Fettuccine
Cook: Alexis Avila-founder of Prepped and Polished, eater of Al Dente pasta eater since 1980. Sous Chef: Sandy Avila-an Italian-American who knows Italian food. Where: Our kitchen in Wayland, Massachusetts Inspiration for Recipe: David Rocco Ingredients: 1 onion, finely chopped 1 stalk celery, finely chopped 1 large carrot, peeled and finely chopped 3 tbsp extra-virgin olive [...]
whole wheat linguine with maine shrimp
Ah yes! Beautiful, sweet, baby, Maine Shrimp! And talk about seasonal. This delicacy is available for just a couple of weeks, so I pretty much try to eat them every day. They’re gone before you can get tired of them. I’ve been so busy getting our new pastas ready for “The Big Intro” at the [...]
Bona Chia™ coming soon
Bona Chia™ coming soon to a table near you! Feel free to start planning recipes around our newest ancient grains pasta! Can’t wait until we have some recipes to put in this website. We’re so excited.
top five food trends from the fancy food show
We are so pleased at Al Dente® Pasta for being chosen by a group of food journalists as number one of the top five food trends for the Winter Fancy Food Show being held in San Franciso this January 2012. Of course, we’re talking about our Bona Chia™ Original Fettuccine, Bona Chia™ Spinach Fettuccine, Bona Chia™ Original [...]
new year? new resolution?
You really can have your pasta and eat it too! A little pasta tossed with lost of other healthy ingredients is so nutritious, good, and satisfying. Here’s two recipes using our Carba-Nada noodles to keep you on track. Check out Creamy pasta with Veggies and Smoked Turkey and Baked Pasta with Chicken and Mushrooms in [...]
After 30 years, Al Dente Pasta Company becomes a national leader
A million thanks to AnnArbor.com for the great article in the Business Review Section. We have succeeded for 30 years in business because of our loyal customers, great friends, supportive retailers, distributors, wonderful employees, and especially my sister, Nanette. It’s always been about the relationships and that is the best part about being in business. Thirty million [...]
fruti di mare al dente
My friend, Annabel Cohen, is forever wowing me with the recipes she comes up with. I wanted to quickly share her recipe and story, just in case it could help people plan out their holiday menu. (as written by Annabel) I’ve been on a fruti di mare kick [...]
Pasta Success!
As head of public relations and events for Wolverine CuiZine, the only student culinary magazine on U of M’s campus, I often have to plan fundraisers and social events for all members. When it came time to brainstorm a local restaurant or brand that would be [...]
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