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WORLD PASTA DAY

World Pasta Day became part of the World Pasta Congress on the 25 of October 1995. Experts from all over the world came together to discuss & spread the word of this wonderful traditional staple food. The organization uses World Pasta Day to promote the eating of pasta, along with its cultural & culinary importance. We take pride in making homemade pasta through Alessandro’s workshop & menus but equally through our dried Morelli Pasta alongside our homemade Pesto, organic Tomato sauces from Puglia finished with our 3 year aged Parmigiano Reggiano.

Patricia Michelson


morelli dried pasta

 
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La Fromagerie first discovered Morelli Pasta on a trip to Tuscany whilst visiting Marini, charcuterie producers in Pistoia, from whom we source many of our air cured hams & salamis.

On this trip Patricia, suggested by Marini, also ventured to Montopoli nr Pisa where she met with the Moreli Pasta Family.  Housed in the same old stone building down a side street since 1860 it continues to be a family-run enterprise making what we consider is the best-quality dried pasta.  The secret behind their pasta is an ingredient not found in most common types of pasta, which is wheat germ, the heart of the grain itself which contains Vitamins A, D as well as vegetable protein.  During the normal cereal grinding process, the wheat germ is removed from the semolina in order to reduce the perishability of the product and big factories are forced to process the flour without the wheat germ.

Using ancient craft techniques, free of both preservatives and colouring agents, it is processed traditionally as the machines slowly press the kneaded mixture after having hand rolled it on frames. Truly wholesome pasta, with a wonderfully rich flavour and perfect 'bite' and 'body' consistency

The Morelli product range includes classic pasta varieties such as wheat germ Strozzapreti and traditional types such as durum wheat Trofie and egg enriched Tagliatelle. It also produces a range of aromatised pasta varieties with specialties flavoured with basil, saffron, Boletus mushrooms and sepia (squid ink), as well as alternative grains Kamut, Spelt and Gluten Free with Mais (Corn).

The aroma of Basil, Tomato and Mushroom can be sensed all around the streets where their factory stands, and you will see racks upon racks of pasta drying in the open airy rooms.  So easy to cook – this pasta takes literally a matter of minutes as it absorbs the boiling water instantly it hits the pan.  It really is like tasting freshly made pasta.  This is a La Fromagerie larder essential to enjoy alongside our Antica Enotria organic tomato sauces and of course our fruity 3 year aged Parmigiano Reggiano.

 

HOMEMADE TAGLIATELLE

 
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Makes enough for 4 servings

INGREDIENTS
400 grams 00 Flour
3 to 4 egg yolks
1 egg
Pinch of salt

METHOD
Blend all the ingredients in a food processor, blitzing until the mix resembles a crumble. Touch the mixture to gauge the moisture – if it feels dry add another egg yolk, but take care that it does not become too wet. Remove the dough from the mixer and knead it together on a wooden surface until the dough is malleable and elastic. Form the dough into a disc and wrap tightly with cling wrap – allow it to rest in the fridge for at least 20 minutes (or for up to 1 day).

When ready to make the pasta, remove the dough from the fridge and divide it into three parts. Dust the surface and your rolling pin with cornmeal and start to roll the dough until it is the width of your finger, dusting with more cornmeal if needed to prevent it from sticking. Fold the finished dough into thirds and repeat this rolling and folding twice more as this helps improve the elasticity of the dough. Once you have done this, roll the dough gradually thinner to approximately 2.5 mm using a pasta machine, or if rolling by hand, roll until you can see the shadow of your hand from behind the dough when held against the light.

Once the sheet is ready, fold it over upon itself in a roll. Cut off the first 2 cm and discard, and then cut down the roll into strips 7/8 cm wide so that when you unfurl them, you have long ribbons of pasta. Release the tagliatelle and place it on a tray dusted with cornmeal, covered with a towel until you are ready to cook.

To cook the pasta, bring a large pot of salted water to the boil - while the water is boiling, prepare the sauce of your choice in a skillet. Once the water is boiling, add the pasta and cook for 3 to 4 minutes, until al dente. Drain the pasta, reserving some of the cooking liquid.

Add the pasta to the pan with the sauce and also add a small ladle of the cooking water. Toss well to combine, adding bit more pasta water if the sauce looks too dry.