Chef Nate Whiting of the new Charleston restaurant 492 is a devotee of fresh pasta. Here he shares five essential tools for making and serving fresh pasta at home.
Chef Nate Whiting of the new Charleston restaurant 492 is a devotee of fresh pasta (though he admits the virtues of dried pasta as well. "It's Italian fast food," he says). Here he shares five tools he considers essential for making and serving fresh pasta at home.
2. "The Devastator." The Matfer Bourgeat nylon dough scraper is a helpful tool for simple tasks like passing ingredients through a tamis or scooping minced onions into a sauté pan, or more concentrated tasks, like perfectly cutting gnocchi. I always keep one at hand to "devastate" any task.
3. J.B. Prince Tweezer. Practice makes perfect. However, the right tools make the difference. In pasta plate-up at the restaurant, we use tweezers to rotate a portion of pasta.
4. Grey Kuntz Spoon. We use a spoon in conjunction with the tweezers to guide the pasta in a horizontal tight twirl.