Diversity is something South Africans know all about, but perhaps we don’t know as much about the diversity of pasta! How do you decide whether you want to cook long limbed linguine or charming farfalle? What is the difference between penne and fusilli? What is the meaning of lovely sounding names like orecchiette or tortellini? And have you ever heard about garganelli or cappelletti?
There are so much tradition and reason behind each shape of pasta and what is supposed to be its best partner sauce, that many books have been written about what we mostly know as comfort food – regardless of the shape or sauce. (Do try and get a copy of The geometry of pasta for the story behind each shape!)
Winter is the perfect time to enjoy steaming bowls of pasta and Chef Christian took his cue from what are considered the ultimate sauce and shape combos while Winemaker Renier suggests wines to complement each moreish meal.
Mushroom and Goats Cheese Farfalle
Farfalle or “butterflies” are not only charming to look at, they taste delicious when served al dente, catching a little sauce in the pinched middle. Enjoy our Mushroom and Goat’s Cheese Farfalle with a refreshing glass of Leopard’s Leap Sauvignon Blanc.
Prepare a simple egg pasta:
1 egg per 100 g flour, combined, kneaded well and allowed to rest before rolling. (2 eggs / 200 g flour makes enough for 3 main courses). Click here to see how farfalle is made. You can also buy dried pasta in which case you’ll need 500 g uncooked farfalle.
Prepare the sauce
- 2 Tbsp butter
- 2 Tbsp oil
- 700 g fresh wild mushrooms, sliced
- 1 small onion, finely chopped
- 2 garlic cloves finely chopped
- 125 ml Leopard’s Leap Classic Sauvignon Blanc
- 125 ml heavy cream
- 1 tsp salt
- 250 ml chicken or vegetable stock (as needed)
- 1/4 cup Parmesan cheese
- 2 cups spinach, chopped
- 170g Chevin Traditional Goat’s Cheese
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