Our version of Grano Tenero ‘00’ flour, stone-milled at cool temperatures and then sifted at our finest setting. Ideal for egg noodle pastas. Just like all flours that are stone milled, all of the natural oils are crushed into the flour, making it much more vitamin-rich and flavor-filled.

1 pound bag

Carolina Peas and Rice (AKA Hoppin' John) Recipe

• 6 cups broth (chicken or vegetable broth)

• 1 smoked ham hock (or 1/3 pound bacon, fried)

  • (Veg substitution: 1 head of garlic, roasted)

• 4 sprigs fresh thyme, tied in cooking twine

• 1 white onion, finely chopped

• 4 bay leaves

• 1 pound Dixie Lee peas, cleaned of debris

Wash peas, removing any floating debris/small rocks. Soak 6-12 hours. Bring broth, ham hock (fried bacon or roasted garlic), thyme, onions, and bay leaves to a simmer for 15 min. Add in soaked peas and simmer for 30-40 min. Taste for doneness and cook longer, if needed. The peas should be soft, but maintain their shape. Remove bay leaves, ham hock/roasted garlic, and thyme sprigs, and set aside. Pull off any meat from ham hock (or cloves from the garlic head) and add back to pot. Salt and pepper to taste. Serve over white rice.