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This workshop covers stone milling vs. roller milling; regenerative grain farming; grass fed dairy and grain farming; silvopastures and grain farming; varieties of wheat used in pasta (hard, soft, spring, and winter, and durum) and non-wheat grains used in pasta including spelt, emmer, einkorn, buckwheat; whole grain vs. sifted grain; 00 flour; and formulas used for fresh milled pasta including flat noodles, soba, filled pasta, and other formats. The hands-on session includes a discussion of different types of dough (hydrated and egg-based, and inclusions such as cheese & potato); hand vs. machine mixing; and extruded pastas. Participants will mix, shape and cook a wide range of pasta including extruded pasta, cavatelli, gnocchi, filled pastas, and soba. The workshop concludes with a tasting and evaluation session.
Instructors: Tyler Sorce (former pasta chef, Blue Hill at Stone Barns) & Patrick Shaw-Kitch, owner, Brooklyn Granary & Mill
Guests: Andrew Dixon, Here and There Grain Project
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This is part of a trio of workshops offering food industry professionals practical, hands-on experience on using stone-milled regional grains to make bread, pasta, pastries, and other foods. Participants will learn about the attributes and challenges presented by local grains including spelt, rye, emmer, and einkorn as well as spring and winter wheats; whole grain vs. sifted grain; and the formulas and techniques for successful and profitable incorporation of regional grains in restaurants, bakeries, catering operations, shops and other commercial endeavors.
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LocationBrooklyn Granary & Mill (View)
240 Huntington Street
Brooklyn, NY 11231
United States
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