The pasta is such a feast for the eyes, stunningly beautiful with its rainbow of colours, just like its namesake the butterfly. Good quality pasta can be purchased for about $2 dollars per 500 grams and feed a family of six. Definitely not a recipe aimed for a large family on a budget because contrary to what the package says, it only serves two as a main course. Sinatra sings "regrets I have a few", but I don't have any regrets when it comes to this pasta. Mind you, I might not be serving it on a regular basis, but what a treat to splurge from time to time, and enjoy the little pleasures.
In order to do justice to these beautiful rainbow farfalle, I had to find the right ingredients for a sauce to highlight the array of colours found in the pasta and compliment their delicate flavour. I followed the shop owner's suggestion, opting for a mild cream sauce with smoked salmon. After all, the owners of Montreal's "La Douceur du Marché" at Atwater Market, are food connoisseurs with an excellent knowledge of their specialty products, and who readily provide cooking suggestions to customers.
However , before getting started on my recipe, allow me to share some information on this wonderful artisan pasta made at the Pastificio Marella. Below is an an excerpt from the web site Italian Harvest at: http://www.italianharvest.com
Hand Made Artisan Pasta from Puglia
High quality hand made white and colorful pasta.
Artisan Pasta Today
"The quality of the locally grown durum wheat and the actual method employed by the Pozzo del Re Factory are the most important aspects of the pasta production. Unlike other pasta factories that may pass the pasta through the dye repeatedly, Pozzo del Re has a minimal number of passes through the dye giving the pasta remarkable strength while preserving the structural integrity of the proteins and glutens."
"Artisan pasta is extruded through a bronze dye giving the dried pasta a rough texture to better hold the sauce, and yellowish powdery appearance making it look more like real food. The use of this kind of dye works in conjunction with the drying method by Pozzo del Re in order to yield a pasta that will swell up to amazing size and have its own unique flavor."
|Sombreroni, or large Mexican hats, definitely my next project|
|Heat the oil in a saute pan and add the chopped shallots. Cook until transparent, about 2 minutes. Add the wine and the chicken broth and continue to cook for an additional 3-4 minutes until the liquids reduce. Stir in the pesto and sun dried tomatoes. Add the salmon and cream and allow to heat through, about 1-2 minutes. Serve on the drained cooked pasta. Serves 2 main courses|