Food & Drink IN THE KITCHEN
By Abbie Lahmers
Pasta Possible Hope & Main chef channels passed-down Italian traditions into allergen-free fettuccine Like all great pasta stories, chef Jamie Freda’s begins in Italy. “Summers were spent in Puglia, cooking alongside my Nonna Domenica who survived the Great Depression and lived until she was 102 years old,” Freda recalls. “Back then, everything was made from scratch using fresh, seasonal
ingredients. Nothing was ever wasted and there was always a song or story to go along with her recipes.” Studying at the Italian Culinary Academy was the natural next step for Freda, where she would knead her new knowledge into preserving Nonna’s tried-and-true
methodologies. “It wasn’t long before I developed an unwavering passion for pasta, and began to channel everything she taught me into my dough,” says Freda. Now, Project Pasta is the culmination of those efforts. Beet-red and earthy green nests of fresh fettuccine come in
CHEF JAMIE FREDA SHARES TIPS FOR INCORPORATING PROJECT PASTA INTO YOUR HOME COOKING TO WHIP UP BOTH SIMPLE AND DECADENT DINNERS.
WARM FLAVORS Freda’s go-to pasta dishes this season are fettuccine with mushroom ragu or tortellini al brodo, a colder weather dish popular in Bologna. “Traditionally, the tortellini are made with ground pork and cheese. I like to make mine using cashew cheese and miso and serve it with a vegetable broth of fennel, onion, garlic carrot, whole-peeled tomatoes, celery leaves and stems, peppercorn, and salt.” FAMILY AFFAIR “Pasta is one of the most versatile foods which leaves lots of room to get creative,” says Freda. “Get inspired by seasonal produce and even make your own for a fun family activity!”
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The Bay • December 2021
Photos courtesy of Pasta Project
KEEP IT SIMPLE While Freda’s three flavors of fettuccine blend seamlessly in a variety of dishes, for a quick meal, “I really enjoy sauteing veggies with olive oil, herbs, salt and pepper. Simple and delicious.”
