Fresh Pasta by Impasto with my order from Lufa Farms this week

Mike Forgione and Stefano Faita ( a local chef, TV host, and cookbook star ) are the guys to go to if you need to learn about pasta. They know their stuff. Fresh pasta prepared the night before in the basement of this unbelievable Little Italy restaurant.

Redefining the “fresh” in “fresh pasta”
Fresh = same day (or in the last 24 hours). Not only is it so fresh, but it’s artisanal and the only ingredients are semolina (wheat flour) and Little Italy water. In this case, simplicity is perfection.

Ingredients are put in the extractor and, depending on the bronze die (directly imported from Italy) used, you'll get a different kind of pasta. The pasta dries for a couple hours and that’s it.

Know your pasta
Because Impasto is doing small-scale artisanal production, only 80 portions of pasta (40 Gramigna and 40 Elicodiali) will be available on the Marketplace every day to start out. Gramigna (photo below) is a unique twisted pasta while Elicoidali (in the video) is bigger and similar to rigatoni.

Tips from the Mike and Stefano (you can't go wrong here)

Don’t overcook your pasta. Don’t put oil in your water, but do put salt. Take the pasta out of the water a minute or so before serving, sinc it will keep cooking as you serve it. One of Mike’s secrets: keep a cup of the water that the pasta was cooked it. It contains salt and starch, so you can add back into your sauce to get the desired consistency. As Mike puts it, “the real challenge is to make amazing simple food. For that you need few amazing ingredients.”

Fry garlic in olive oil.
Add a can of good chopped tomatoes.
Add a bit of pasta water to your sauce until it reaches the desired consistency.
Before serving, add basil and freshly chopped parmesan cheese.

Impasto
48 Dante Street
impastomtl.ca
Call for a reservation: 514-508-6508

I can't wait to try it since Hubby and I made a huge sauce this week. Comments to follow

Source: http://montreal.lufa.com/en/blog/articles/another-dream-come-true-fresh-local-pasta-your-basket

Comments

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