As part of BITE's "local foods" theme for this month, I am preparing pasta with tomato sauce (which was canned and written about a few weeks back). Today brings you the pasta portion. The flour that I used comes from the Champlain Valley Milling Corporation, in Westport, NY. I will admit that this is not quite as local as I had hoped for. I had really wanted to get the flour from New Hope Mills, which is not too far from me. Their flours are sold locally, but not one of the stores that I went to had just plain white flour. They had bread flour, pastry flour, buckwheat flour - but no plain white flour. I did not want to drive the 45 minutes it would take to go directly to their store, so I purchased what I could that was a New York State product, and it was Champlain Valley. The eggs, once again, come from my friend Sue's chickens - about as local as you can get.
The pasta making directions and recipe (page 15) come directly from the Kitchen-aid instructions.