Cozy Bowl Noodles | 'Ulu Sourdough Mafaldine
These ʻUlu Sourdough Mafaldine are derived from Kauaʻi-made breadfruit flour and therefore loaded with antioxidants, fiber, vitamins, and iron instead of grain. Beautiful and hand-crafted, these plant-based noodles are an excellent centerpiece for a meal—just add local farmer’s market vegetables and a great sauce. The intersection between Italy and Hawaiʻi is Cozy Bowl Noodles’ ʻUlu Sourdough Mafaldine.
ʻUlu, or breadfruit, is one of the highest yielding food trees on the planet. One tree can live for decades and produce 100-200 fruits each year (that’s hundreds of thousands of pounds annually!). Cozy Bowl Noodles not only utilizes the superfood ʻulu in their plant-based, grain-free noodles, but does so on a local scale, sourcing entirely from the island of Kauaʻi.
Meet the Makers
Dominique Chambers, a pasty chef and cook for over fifteen years, loves to find new kitchen “toys” to play with. In September of 2020, she bought a pasta extruder on a whim and fell in love with her homemade ‘ulu noodles on first bite. She begins with fresh or dried ʻulu sifted with a small amount of cassava flour, then combines with a special vegan “egg” made with blended aquafaba and kuzu root. She lets the dough hydrate then hand rolls it into intriguingly-shaped pasta or extrudes it in her pasta press. Buon appetito, Hawaiian-style.
ʻulu flour, cassava flour, aquafaba (chickpea broth), kuzu root starch, water