Pasta Making The Ancient Grain Way
- Monday, August 21, 2017
6:30 pm - 9:00 pm
Kamut or Khorasan is an ancient grain thought to be the ancestor of today’s modern duram wheat. Tonight we tackle making pasta from this wonderful ancient grain.
Tonight we are joined by Giulio Muratori as he shows us how to make pasta from an ancient grain called Khorasan (aka Kamut). Learn about the origin of this grain from a historical region in modern-day Iran and parts of Central Asia including modern-day Afghanistan and how it made its way to North America. (Khorasan is wheat, but since it is a much simpler form, the gluten structure is different than today’s modern wheat varieties. This class is ideal for anyone who may have a sensitivity to wheat, but still loves to eat pasta.) After making the dough, he will create some quick and easy summer sauces to serve alongside the homemade noodles. You will finish the evening off with a light and tasty frozen Italian dessert.
Menu: Antipasto (including Caponata, mixed marinated olives and cheese), Spelt Pappardelle with Pork, Bean and Veggie Sauce, Kamut Fetuccini with Zucchini Pesto, Sicilian Lemon Granita
About The Instructor: Giulio Muratori
Giulio was born in the town of Fano in the Marche region of Italy. Living in a small Italian village, life was simple and easy with a true farm to table lifestyle in his backyard. After emigrating to Canada with his parents in 1965, his diet dramatically changed as he began to consume foods like most North American kids – soda pop, potato chips, soft white bread etc. After enduring frequent headaches, stomach and digestive problems Giulio changed the way he eat and learned to incorporate his favourite Italian foods in a gluten-free and whole foods approach. Today he is an avid cyclist and pasta maker. His mantra “You Eat Your Pasta, You Cycle Fasta!”