Learning an Elevated Pasta a la Norma with Chef Kane

Chef Kane's Pasta a la Norma

Today we left early for a peaceful drive along Highway 97 to attend an inaugural pasta cooking class at Naramata Inn. The drive is always stunning and today was no exception. Many factors would entice me to do a cooking class at the Inn. The thought of learning something new and just the experience of creating an elevated dish in their dream kitchen. Chef Kane made the class so enjoyable unlocking the secrets of crafting perfect pasta from scratch.. We dove into the world of pasta making. It was a hands-on experience where the experienced chef guided us through each step, ensuring that we would not only master the basics but also gain the confidence to recreate pasta dishes in our own home kitchens. We prepared two types of dough and a total of 4 pasta shapes. Abashedly I need way more practice for sure, but, I thoroughly enjoyed the experience. We prepared a delicious Pasta al a Norma with a pepper sauce made in-house from local peppers, tempura eggplant, and a classic tomato sauce. I can’t wait for the next class. 

Naramata Inn. View to the Kitchen

Naramata Inn Dining Room

Led by a talented culinary team, the restaurant at Naramata Inn is a next-level dining experience focused on high lighting local farm-to-table ingredients. Throw in a passionate crew and you’re speaking “Naramatian.”

The talented culinary team is known for its commitment to seasonal, sustainable menus, and showcasing the unparalleled quality of the Oknagan Valley. The menus are built around the best local growers and artisans in Naramata.

Naramata Inn Vista 

Laminated Dough with Marigold

**Chef Kane's Pasta a la Norma**

Egg Dough Pasta

200 grams 00 flour

2 whole eggs

4 egg yolks

Make a well in the centre and slowly incorporate wet ingredients carefully.

Once dough starts coming together knead of 7 minutes (can use a stand mixer).

Let it rest for 30 minutes.

Shape and blanch or save for later use.

Tempura Batter for Fried Eggplant

700 grams rice flour

150 grams cornstarch

900 grams soda water

 6 grams salt

To make the batter, mix all ingredients together into a bowl. 

To use the batter, heat vegetable oil to 350F in a deep fryer or heavy-bottomed pot. Dip vegetables, seafood, or anything else you desire into the batter, and deep fry until pale golden brown. Drain the tempura on a wire rack. 

Pasta a la Norma

1/2 litre of tomato sauce

400 grams pasta noodles of choice (blanched)

3 tablespoons shallots

3 tablespoons garlic

2 tablespoons chilli paste (or to your liking)

1 fried eggplant

4 torn basil leaves

2 tablespoons grated Parmesan

splash of balsamic vinegar

salt and pepper to taste

Sweat garlic and shallots until fragrant. Add child paste and sweat until fragrant.

Glaze pan with a splash pf balsamic vinegar and add tomato sauce.

Reduce by 1/4, add blanched noodles and add fried eggplant. 

Check seasoning add adjust salt and pepper.

Plate and finish with Parmesan cheese and torn basil 

 

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