Braidwood chef Tim Wimborne bounces back from bushfire with innovative flavoured pasta
Inside Tim Wimborne's pasta shop in Braidwood in the New South Wales Southern Tablelands, perfectly curved pasta shells are slowly extruded through Italian-made brass dies before being cut off and falling into a mesh tray.
Once full, the tray is transferred to a drying rack where it will spend about 80 hours at room temperature.
It's a methodical process which the chef says preserves the pasta's nutritional value and means it holds sauce better.
Comments
Post a Comment