It is a great time to be a spaghetti farmer.
The Pool Return Outlook on the crop, released Oct. 25, is $12.71 per bushel for No. 1 with 12.5 percent protein.
That means spaghetti farmers might make a return on their production this year, putting the lie to any naysayers who suggest such endeavours are fusilli. It’s best to just let those bumbolas manage their own crops.
Indeed, today’s prices might present the ideal opportunity for young farmers to get into the spaghetti business. They must only get pasta certain level of training and it isn’t difficult, orzo we’ve heard.
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Then they must plant their first crop of fettucine or lasagna or other form of pasta that seems to suit the conditions.
A penne saved is a penne earned, so novice spaghetti farmers must be careful, lest they farfalle down the ladder in terms of yield and income. They must watch carefully for vermicelli. They must rotini and rotelle their crops at the appropriate times.
With due ditali, they can avoid having to visit bankers and ask: “Cannelloni be arranged?”
As everyone knows, spaghetti farming can be a tortellini process. After you creste one hurdle, you can easily find yourself spirali back down to lesser levels.
In other words, just when you think the world is ready to call you mista, life can take you down a gnocchi.
Such stress can radiatore into your personal life, if young spaghetti farmers are not careful. A fight with the spouse, and you’re relegated to the couch or an uncomfortable manicotti.
But let’s not dwell on all the risone that things can go wrong. All of us should be absolutely gigli over the prices available.
We should ravioli about being farmers instead of mere ziti dwellers, some of whom don’t know their anelli from their cavatappi.
Let us join armellette now, and agree to end this thing we ruote, because we’re running pasta limit on sensible prose. It’s time to put it tubetti.
Oct. 25 was world pasta day, and we hope you were able to indulge in a good plate of pasta to celebrate the occasion. If so, it was probably easier to swallow than the linguine in this column!
Western Canada produces some of the best durum in the world, from which comes semolina flour, from which comes myriad shapes and sizes of pasta.
Some of them have names you might never have heard of until just now.
The 4.4 million tonnes of durum exported in the 2006-07 crop year will eventually end up on dinner plates in more than 40 countries, according to Canadian Wheat Board data.
That’s a feather in durum growers’ caps, even if they call it macaroni.
