Periodically, there’s an article about how Little Italy is dead or dying. Yes, it’s more of a tourist destination and less of a neighborhood where Italian people live. There are still some Italians there, and there are Italian-American-owned businesses there. A recent article in the New York Times made me want to write a series on Little Italy Isn’t Dead and feature some of the businesses there.
Piemonte Ravioli was opened in 1920 by a Genoese immigrant with the last name of Piemonte. In 1955, Mario Bertorelli from Parma bought it. Today, it is run by him and his son, Flavio. The store has a plethora of fresh and dried pasta. They tell photographers James and Karla Murray in Store Front that they use the original recipes from the Piemonte family. They use cheese from Alleva Dairy, and they make their own pasta sauces from their family recipes. Piemonte is also housed in a landmarked building.
Posted in History, Italian, Local, New York, Pasta
Tagged Grand Street, Little Italy, Mulberry Street, New York, New York City, NYC, pasta, Piemonte Ravioli
I’ve seen shirataki noodles in women’s magazines touted as the zero-calorie noodle for pasta lovers. I figured I had to try it. I found it at the Japanese grocery Sunrise Mart. It is made from yam flour. (There are versions made from tofu, but shirataki is made from yam flour.) One of these brands says it is 0 calories, 0 fat and 0 carbs. However, other brands say there are 10 calories per serving and 3 grams of carbs per serving (2 of those fiber). In one bag, there are two servings, so that would be about 20 calories and 6 grams of carbs (4 of fiber). If you look at the nutritional value of various spaghetti brands, you will see that 2 ounces of dry spaghetti is 210 calories and 42 grams of carbs (only 2 of those fiber).
These noodles do have a fishy-type smell, but that goes away once they are rinsed in water. Boil them for about 3 minutes in boiling water. I served them like spaghetti with tomato sauce and pecorino Romano cheese. I thought they tasted good–almost like I was eating a plate of spaghetti. The only difference was the texture of the noodle. It’s a hard-squish al dente, not sure how else to describe it. It reminded me of making spaghetti squash spaghetti, but it’s definitely a noodle not thin strands like the spaghetti squash.
I do think it’s filling, and I also think it’s a great substitute for pasta/noodles if you are counting carbs, cutting back or trying to avoid gluten or wheat.