What goes into a really great pasta? At “A Tasting of Tuscany” in Westfield, it was just flour and eggs.
“It’s all about the quality of the ingredients,” explained Laura Orlando, who was conducting a demonstration in the kitchen of The James Ward Mansion in Downtown Westfield to a crowd of food lovers. A pot of tomato sauce simmered behind her.
The audience, some of whom were sipping glasses of Tuscan wine, watched as Orlando made a well in a pile of flour for the eggs. Soon, they’d be twirling up forkfuls of the fresh tagliatelle.
“It really is something simple,” said Dawn Delrusso of Farinolio, a Tuscan bakery and cafe down the street. She was rolling dough thin with a hand crank. “Once you realize how easy it is to do fresh pasta, you kind of don’t want to go back to the box … It’s really different, and it grabs the sauce really differently because it’s fresh.”
More than 100 people attended the recent event, which was the result of a collaboration between several businesses, including Farinolio, Westfield wine and liquor shop NosVino and The James Ward Mansion, an event space downtown. Attendees could try 22 Tuscan wines, sip Penelope Bourbon (recently launched by New Jersey resident Mike Paladini and available at NosVino) and nibble on Venchi Italian chocolates (available at Farinolio), cheeses, salumi and more.
The cooking demonstration was first of what Farinolio co-owner Francesco Colbertaldo hopes will be many of their private events and cooking classes with chef Laura Orlando, who hails from Tornio, Italy.
“This is the first time we work together, today,” Colbertaldo said.
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