November 3rd, Vancouver Island University, Food Lab. Demonstration and hands on class.
There is somethin I never miss: the orange color....!

Rolling "Pici" one by one.....
The view from the teacher desk: the students and the video showing what I am doing: I was the movie director of myself....


One of the two the finished dishes: Tagliatelle of Hazelnut pasta with Chantarelles sauce
 This is me, on the stage, behind the large screen showing my cooking actions.

Students coming to taste the Pici with Crispy Bread Crumbs and anchovies


250 gr ( 8 Oz)00 flour
250 gr ( 8 Oz)  semolina
1 egg
200 ml ( less than 1 cup)water

Mix the two flours and form a well. Sprinkle a pinch of salt.
Put one egg in the middle and start to beat with a fork.
Add the water slowly, continuing to beat. Then work with the fingers, kneading vigorously to obtain a smooth dough.

Wrap it in a plastic film and let it set for one hour.

Layer the dough in layers 3 mm thick, then pass it through a machine cutter to get big spaghetti.

- 50 g (2 oz.) bread crumbs
- 1 clove of garlic
- 4 salted anchovy fillets
- 20 g (2/3 oz.) chopped thyme and parsley
- 4 teaspoons extra-virgin olive oil
- salt and pepper

- parsley

  1. Sauté the flattened garlic clove in a skillet with a drizzle of oil; add 2 chopped anchovies and let them “melt”; add the herbs and combine well.
  2. Quickly cook the spaghetti in boiling salted water, stirring once or twice with a fork to prevent it from sticking together. The pasta should be slightly soft but not yet al dente. The working time here is very important in order for the pasta to be properly cooked.
  3. Drain the pasta, reserving a little of the cooking water; sauté it in the skillet with the sauce (1) and the bread crumbs.
  4. Add the 2 remaining anchovies, cut into small cubes, and a little cooking water if necessary (3).
  5. Season with a drizzle of extra-virgin olive oil; combine well and serve.