Welcome everybody to Sabores, in this part of Sundown United online magazine I will be sharing memories, journeys, and articles related to a fascinating culinary world, I am a fanatic not only of food but also of traveling, and different cultures. I am a young chef that was born in Guadalajara Jalisco, Mexico. Grew up there and then immigrated to the United States at the age of thirteen.
At the age of sixteen I started this fantastic journey into the culinary world, as soon as a I graduated from High School I enrolled at the Art Institute of Austin where I expanded my knowledge of food. In college I had the amazing opportunity to travel and live in Orvieto, Italy for six months where I worked and studied under a crazy Italian chef Lorenzo Polegri.
The trip was just the beginning of many other journeys to Europe and South America with the company of my fiancé Chef Nicole Frisoska. In conclusion enjoy the series, we can’t wait to see everybody’s comments and opinions.
Part 1. La Pasta Fresca
Oh Italy… How I miss you… How I miss waking up early in the mornings enjoying a nice walk to work, passing through Il Mercato in the main Piazza (Plaza) looking at happy people, smelling the fresh vegetables, cheeses, fruits, a guy roasting and selling his porchetta sandwiches ( a very traditional sandwich from Italy, a stuffed pork belly and sliced into a sandwich).
Oh how I miss stopping by the bar to grab a nice cup of cappuccino with a warm and fresh chocolate croissant that has just come out of the oven…
Oh how I miss getting to my second house (Zeppelin Ristorante), turning the ovens on, and start making fresh rolls, focaccia and pasta… the flour… the eggs… the yeast…
Rolling out and stretching fresh dough every morning was my exercise of the day…
Oh how I miss… opening the oven and taking out the fresh rolls and focaccia… just thinking of that smells makes me want to get my knives and travel to Orvieto again.
Oh Orvieto how I miss you…
Eggs, flour and olive oil, the essential ingredients for a good fresh pasta dough… you combine the olive, eggs together and then incorporate them into the flour, then you knead, knead and knead until it becomes a perfectly soft dough. After that you want to let it rest for a good 15 minutes covered with a wet towel on top of it. After the dough has rested, you start rolling it out with a rolling pin, you roll and roll and roll until you can pretty much see through the dough.
After that you start cutting the kind of pasta you want, you could do linguini, fettuccini, pappardelle or raviolis. When you have already decided on the type of pasta you want, you start boiling water with salt and drop the pasta into the water for a good 3 to 4 minutes, until al dente.
When the pasta is finally done you can pretty much do any kind of sauce that you want for it with any ingredients that you want as well. This time I have chosen to do some fresh cherry tomatoes, shallots, garlic, and chicken with some heavy cream and gorgonzola cheese. Finished with a balsamic reduction and micro basil on top.
Fresh pasta takes a little bit of effort to make, but believe me that there’s nothing better that a nice plate of Pasta Fresca.