In Kaua’i, Hawaii, Cozy Bowl Noodles garners attention with its distinctive approach to noodle-making, particularly through the unconventional use of ‘ulu (breadfruit) as a primary ingredient. Spearheaded by Dominique Chambers, a former pastry chef turned entrepreneur, Cozy Bowl Noodles not only provides a varied selection of distinct noodle types such as Rigatoni, Lumache, and Mafaldine but also ventures into home goods and special offerings like ‘Ulu Ramen and options for customers to donate an ‘Ulu Tree.
“Ulu is so versatile,” shared Chambers during a feature by Kauai TV, hosted by Amanda Smith. Elaborating on the choice of using ulu as a staple in her pasta creations, she explained that depending on whether the breadfruit is “really starchy or very ripe,” it can be utilized variably to “alter the recipe of [her] pasta dough to achieve a different consistency,” thereby providing opportunities to craft noodles that could range from “more stretchy” to “more chewy.”
A compelling transition from her pastry chef days, where Chambers confessed she fed people “copious amounts of sugar,” her venture into nutritious, sustainable food production through Cozy Bowl Noodles reflects a conscientious effort toward healthier culinary offerings. Chambers appreciates the nutrient-dense profile of ulu, stating it is “filled with all the vitamins and minerals that a person needs to survive.” She sees merit in producing a product that not only serves as a culinary delight but also as a potential sustenance in times of scarcity.
Her offerings during the TV feature included not only the classic rigatoni but also adventurous blends such as “moringa and Okinawa spinach trigatone” and “ulu rigatoni with a kabuka squash dressing,” accompanied by a colorful array of ingredients like eggfruits, napa cabbage, kale, Ali’i mushrooms from the Big Island, daikon, and a touch of pickled onion as well as fennel. The resultant product, as tasted by host Amanda Smith, is described as “very fresh” and “easy to eat,” with a note of appreciation for the “lots of flavor” and a subtle “hint of that squash” towards the end.
While the culinary efforts and innovative approaches toward sustainable and nutrient-conscious food production by Cozy Bowl Noodles is worth noting, particularly with its use of a local staple like ulu. This niche approach to noodle-making, marrying tradition with innovation, not only underscores a potential avenue for the utilization of local ingredients in varied culinary preparations but also implicitly champions a move toward conscious, sustainable culinary practices within the locale.