Chef Joe D’Andrea knows wheat—it’s his job. After years of careful research, Joe is proud to bring artisanal and organic ancient grain pasta to Vera Pasta, available at wholesale and its new retail storefront.
Gluten Who?
The interesting thing about wheat is the way it’s harvested affects its nutrient density—the higher quality the wheat, the healthier it is. There are many ways to enjoy whole grain pasta that prove gluten isn’t always the enemy. Cue Vera Pasta’s ancient grain pasta, made from kamut flour harvested in Fort Benton, Montana. According to Joe, this is the only place that harvests the wheat organically, just as they did in Egypt, where the grain originates from.
Fields of ancient wheat don’t yield a lot—the wheatberry is very small compared to modern-sized wheat. Because of its purity, the grains break down more slowly as they are digested, releasing all their vitamins and nutrients. Another plus is that ancient grains are full of complex carbs and fiber and won’t spike your insulin levels like other wheats do. Double win.
Kamut, the Rolls Royce of Wheat
Joe uses kamut flour for his special artisan grain pasta because it’s an ancestor to durum wheat, which is traditionally used in pasta making. “It’s the Rolls Royce of wheat,” he proclaims. He also finds it creates an enjoyable texture in each piece of pasta, giving it more of a bite. It takes a bit longer to cook than your standard pasta, as it’s a firmer whole grain wheat.
The Art of Extrusion
Joe makes his artisan grain pasta just as he does every other variation at Vera Pasta, using the age-old technique of pasta extrusion, which originates from Southern Italy. Dough is pushed through bronze dies, holding the shapes of common pastas, and voila—penne, fusilli and rigatoni are born. Not only does the method of extruding the dough result in a traditional Italian pasta, but the process also helps to create a distinct, coarse texture, which is amplified by the artisan grains. What’s the difference between Joe’s product and other commercial-made pasta, you ask? During the extrusion process, the use of bronze die cuts—as opposed to teflon commercial die cuts—leaves a rough exterior on the artisan dried pasta, which allows for the pasta to hold sauce better in all the grooves, resulting in an overall more flavorful dish. Once you try it, you’ll never go back.
To the Table!
Joe likes to serve his artisan grain pasta with a heartier sauce—think a bolognese layered with ground meat, onions, celery, carrot, tomato and spicy red wine, or a medley of chopped veggies sauteed with white wine, or even as a base for a summer pasta salad with creamy dressing. If you’re looking for a healthy way to enjoy pasta, this is it!
Got Leftovers?
After enjoying an artisan pasta dish with your family and friends, you may have some left over. Not to worry—there are many ways to repurpose that leftover pasta to create another delicious meal. Try a “Pasta Pizza” frittata. Crack a few eggs into a cast iron skillet and add whatever vegetables and meat on hand to the mix. Next, toss your leftover pasta with any excess sauce you have—alfredo, vodka sauce or bolognese—and mix with the eggs, veggies and meat in the skillet, then flatten the top and cover with cheese and breadcrumbs. Bake at 375 degrees for 15 minutes or until the eggs are firm, and you’ve found the perfect way to have pasta for breakfast.
For dinner the next night, pasta pie is sure to please. Take leftover pasta and sauce and mix together in a casserole dish. Layer with ricotta or mozzarella cheese and your choice of meat, peppers or any other vegetables or toppings you want. Bake at 350 degrees for an hour and a half until the cheese is melted to ooey gooey perfection.
So what are you waiting for? Head to Joe’s storefront in West Chester at Vera Pasta today and discover the art of artisan pasta. Hours are Monday through Friday from 9 a.m.–6 p.m.
Vera Pasta is located at 319 Westtown Rd., Suite K in West Chester; phone: (610) 701-5400.
- Top photo: Vera Pasta
- Kamut and pasta frittata photos: BigStock
- Extruder photo: AMC Photography Studio
