Heilala
Heilala is a company born of devastation. After a huge cyclone wiped out much of the Kingdom of Tonga, New Zealander John Ross partnered with a family in the village of Utungake to create a vanilla plantation that is run by Tongans and integrates with the Tongan way of life. That original plantation has grown into a world-renown vanilla brand, supplying the world's most discerning chefs, including the late Gina DiPalma and L.A.'s own Ken Takayama.
The Heilala Vanilla Paste is vine-ripened Tongan Madagascar bourbon vanilla beans suspended in vanilla extract. Packed with vanilla's distinctive fruity-floral sweetness, it adds a layer of complexity when subbed for standard vanilla extract, while being less sensitive than whole vanilla beans.
Pickup available at Semolina Artisanal Pasta
Usually ready in 2 hours
Pasta Cooking Tips
- Use a large enough pot so your pasta doesn't stick together.
- Salt your water aggressively. Not sure how much? Taste it! We use about a tablespoon of Diamond Crystal Kosher salt per quart of water.
- Remove your pasta from the water before it's totally al dente and SAVE YOUR PASTA WATER!
- Fresh pasta cooks in about 2 minutes. Dried pasta takes 6 minutes or more.
- Finish your pasta in your sauce with a ladleful of pasta water.
Ingredients
Organic semolina and water.
Other Details
Fresh pastas DO NOT SHIP. Pick up at the shop only.