AM Line – Pastawich
Welcome to the most fun station on the line! As the name suggests, this station is responsible for the pasta, and many of the sandwiches (tartines) on the lunch menu.
What will you learn about me today? I LOVE MAKING PASTA. I love eating it, too, but I absolutely love making pasta. It makes me so happy. I must have smiled all day because I got to make pasta.
We make the dough in advance and freeze it, so we always have it on hand. Once it’s thawed, it should feel pretty dry and leathery, yet pliable. So we warm it up a bit (with our hands).
Here’s an awkward shot of the pasta machine, but you get the picture. It’s a hand-cranked machine that rolls out the dough. There are various attachments, but in our case we are making fettucini (long, flat noodles), so we’ll use that attachment at the end.
In this photo, you can see me rolling the dough. The machine’s rollers are adjustable, so I gradually make the distance between them smaller, so that the dough gets thinner and longer.
Once I have long sheets of pasta, I put on the fettucini attachment, and roll the sheets through to cut the actual noodles.
Once the pasta is made, you can either dry it or freeze it. We freeze it in little nests of 4 oz and then cook the pasta to order.
With the pasta, we have baby vegetables. They are soooo cute! As for which vegetables we use, it really depends on what we get from our farmers. In the photo below, you can see baby turnips (white), baby orange and yellow carrots. On other occasions, we’ve also had baby red beets, baby red carrots, cherry tomatoes, asparagus tips, etc.
The final dish, tossed in basil pesto and topped with parmesan cheese.
But that’s just the beginning of this station! Another dish is the smoked salmon tartine, which looks like this:
This tartine was a lot of fun to put together. The rye bread is the base, on top of which you spread a lemon chive cream. Then, you layer the smoked salmon with yellow and green squash (zucchini), which has been previously sauteed until translucent. Then on top, there are small radishes and daikon, with pea shoots. Yum! I want one right now.
Then, the warm tofu tartine with ratatouille. This was also a favorite to make, especially the ratatouille. The ratatouille consists of zucchini, eggplant, red pepper, and onion, all diced small.
Once you start building the tartine, you layer grilled eggplant with slices of tofu. The tofu has been marinated in olive oil, with garlic and thyme, which goes very well with the grilled eggplant. Everything is served warm on top of a piece of focaccia. It’s a tricky one to put together, since you have to have so many items on the flat top (the griddle) and the ratatouille in a saute pan.
As you can see in the photo, the dish gets a balsamic and olive oil drizzle to complete the presentation.
This station also makes grilled cheese and mac & cheese for the kid’s menu. Also, the person on this station is responsible for heating up the clam chowder. The clam chowder is made in advance with bacon, onion, potato, clams, and clam juice, and then warmed up with a spoonful of whipped cream.
All of the items on this station were super tasty, and food I would order off a menu any time!