It’s been another year of learning and experimenting on the acorn front, and the more I learn, the more I love working with “oak nuts.”
Making pasta at home is a soothing process I find utterly absorbing: knead, roll, cut, fill, shape. Pasta-making has become a journey for me, with endless combinations of flours and ingredients.
Everything you need to know using acorns for food. When to collect, what kind of oaks are best, how to leach out the bitter tannins, how to store the acorns, make acorn flour – and acorn flour pasta.
One of the first questions I had as I began researching acorns years ago was what do other groups do with them? The literature is dominated by roughly hewn recipes from either various American Indian groups or hippies. Neither, quite frankly, are recipes I am overly jazzed about. Oaks live all over the world, from Asia
Reconsider the acorn for a moment. The “oak nut” falls to the ground by the thousands, in nearly every state in the nation, and in scores of shapes and sizes. You probably walked past several today. Acorns are all around us, yet rare are the people who can say they’ve ever eaten them. Eating acorns is even uncommon among