Tase of the Town: Pappardelle query brings numerous responses


Pappardelle — a pasta cut of long, broad, silky noodles that are particularly effective vehicles for velvety sauces — is a favorite of mine, and I’m clearly not alone. I received numerous responses to a query from Bob Collins of Fort Mohave, Ariz., who’s looking for fresh or dried pappardelle.

Susan Kallen, Ed Martin, Charlotte Gropp and Jean Sider found it dried at Trader Joe’s, which has four stores in the valley and where, Sider noted, egg and lemon-pepper varieties are available. Gropp also found it at Albertsons. Laura Crowton spotted dried pappardelle at Sprouts Farmers Market at 4020 S. Rainbow Blvd.; there’s another Sprouts at 3365 E. Tropicana Ave. Beth More found it at Whole Foods Market, which has four stores in the valley. Candy Bakko found it at the International Marketplace, 5000 S. Decatur Blvd. David J. Alenik of the Pasta Shop Ristorante &Art Gallery at 2525 W. Horizon Ridge Parkway in Henderson emailed that he makes fresh egg, black pepper and spinach varieties daily. And the Jensens at Village Meats &Wine, 5025 S. Eastern Ave., said they have fresh Pastosa pappardelle from Brooklyn, N.Y., and dried DeCecco pappardelle. …

For Mary Halwix, who’s looking for creamy garlic salad dressing, Don Conner recommended Amore Taste of Chicago at 3945 S. Durango Drive, adding that the restaurant’s dressing is sold in quart containers. Charleen Lego recommended Chicago Joe’s at 820 S. Fourth St., where she said it also is available to go. And Lego also provided a quick recipe: ½ cup sour cream, ½ cup mayonnaise, 2 teaspoons granulated garlic (granulated, as opposed to fresh or powder, is a must, she said), ½ teaspoon sugar and 2 tablespoons milk, whisked together until smooth. …

More on walleye: The walleye served at the Flame Steakhouse at the El Cortez is $17, not $7, the mistake being a casualty of a glitch in our new software. …

More on scungilli: Cecilia Peluso recommended Vinny’s New York Seafood Bar and Cafe at 2950 S. Durango Drive, adding, “They serve a scungilli salad or my favorite scungilli with pasta and their famous sauce (mild, medium or hot) — fantastic.”

Reader requests

Robert Geiger is looking for Italian plums, “the small oval ones with a definite cleft.” …

Dean Alan is looking for Delaware Punch, which he used to get in California when he was young. …

Nancy Clark and friends from Wisconsin are looking for a local source for kringle pastry or something similar. …

D. Jack Rider is looking for a local source for birch beer. …

Peter Schneider is looking for kohlrabi. …

And Loisanne Madden is looking for a recipe that appeared in the Chicago Sun-Times in the mid-’60s to ’70s for a fruitcake that contained no flour but only a box of graham crackers along with a bag of sweetened coconut, butter, eggs, candied fruits and nuts.

Readers?

Submit information to Heidi Knapp Rinella, P.O. Box 70, Las Vegas, NV 89125-0070. You also can send faxes to 702-383-4676 or email her at hrinella@reviewjournal.com. Include your first and last names and, if emailing, put “Taste of the Town” in the subject line. Follow @HKRinella on Twitter.