Pet Nat by the Glass

Pasta The Family Favourite

Chef Brad Boisvert, Cure Artisan Meat and Cheese

Pasta where did it start? Although popular stories claim Marco Polo introduced pasta to Italy following his exploration of the Far East in the late 13th century, pasta can be traced back as far back as the 4th century B.C., where an Etruscan tomb had pictured a group of people making what appears to be pasta. Some sources say pasta dates back more to the traditional Asian noodles. One thing all can agree on is every country has its own form of pasta. In Germany and Hungary, they have spaetzle. In Greece, orzo. In Poland, they enjoy pocket-like a ravioli, but it is a pierogi. In America, pasta is prepared and served similarly to the way it is found in Italy– except for all-American spaghetti and meatballs.

So, when most of us hear the word pasta it is generally used to describe traditional Italian noodles. This differentiates it from those of types of noodles around the world. Pasta is made from unleavened dough consisting of ground durum wheat and eggs. It is the durum wheat that sets pasta apart from other forms of noodles. Pastas are divided into two broad categories: dried (pasta secca) and fresh (pasta fresca). Most dried pasta is produced commercially via an extrusion process and by machine, although it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines as well. Both dried and fresh pastas come in several shapes and varieties, with 310 specific forms known by over 1300 names. So, if you are confused on what shapes are what you are not alone. As a category in Italian cuisine, both fresh and dried pastas are classically used in one of three kinds of prepared dishes: as pasta asciutta (or pastasciutta), cooked pasta is plated and served with a complementary sauce or condiment; a second classification of pasta dishes is pasta in brodo, in which the pasta is part of a soup-type dish. A third category is pasta al forno, in which the pasta is incorporated into a dish that is subsequently baked in the oven. Pasta dishes are generally simple.

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All recipe ingredients can be purchased at Cure Meat and Cheese, Valley View Centre 5-1400 Cowichan Bay Road Cobble Hill

Brown Butter Sage Pecorino Pasta Recipe

Courtesy Cure Artisan Meat & Cheese

Ingredients

2 large cloves garlic, coarsely chopped 7 to 8 large fresh sage leaves, torn into small pieces Butter Pinch Cracked hot redpepper Salt and freshly ground black pepper 1 pound spaghetti, tagliarini or linguine 1 cups pecorino Toscano, shredded

Method

1. Bring a large pot of salted water to a boil.

2. In a sauté pan (fry pan). Melt butter over medium heat, stir until butter slightly browns. Remove from heat add garlic, chillies (optional) and sage.

3. Drop pasta in boiling water. Cook, stirring often, until slightly underdone. See package for directions.

4. Drain pasta in colander and turn into pan with brown butter. Toss for a few minutes over low heat as butter mix clings to the pasta. Taste for seasoning. Serve onto plates and top with grated pecorino cheese.