ÉPIS EN FOLIE
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Épis en folie was born of a challenge set by Anne-Sophie and Laurent: to make farmhouse, artisanal, local pasta... from soft wheat! In Irvillac, the couple passionately grow their organic wheat, harvest it and then transform it in their laboratory, a former dairy. Five recipes have been created: Coquinouilles (coquillettes), Déferlantes (conchiglionis), Frisettes (tortis), Pépinettes (risonis) and Coiffes bigoud (macaroni). Semi-complete, they provide high nutritional value and, above all, taste great! Order them or find them at farmers' markets and local grocery stores.
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