One of the most fun parts of the job is working with and meeting photographers when they come in for photo shoots.
I just spotted some fantastic outtakes on the blog of one of our favorite Bay Area photographers.
Nader Khouri came in late last year and took this fantastic shot of our Boudin Blanc sandwich that made the cover of San Francisco Magazine’s August Food Issue.
Hop over here to see more of his visually striking work.
All photos by Nader Khouri
Welcome to the world of filled pastas! Part II of the Pasta Class series went over two signature pastas from flour+water: cappelletti and my personal favorite, agnolotti dal plin.
We started with the cappelletti – a hat-shaped pasta from Emilia-Romanga region. I had always wondered how they made this perfect little “hat” of pasta and what the difference was between cappelletti and the more household tortellini that most people are familiar with. Chef told us that the main difference was “the way in which you wrap and shape the pasta” – it’s crazy how the little intricacies like which direction your fold is, makes all the difference.
Chef showed us how to pipe filling into the centers of our cut-out circles of dough.
Then, folded it over into a half moon, and with the curve facing toward us, joined the two ends to seal, making it look like a “belly button” with no actual hole in the middle, unlike tortellini. That’s it! A perfect little hat sitting atop the counter.
Next up, agnolotti dal plin – an impressive little meat-filled pocket from the Piedmont region. This one is really special to me, it was this exact pasta that started my love for pasta and still remains my favorite one to make and eat. It’s the one dish I just have to get every time if it’s on the menu at flour+water. I’ve attempted to make these at home before, but had never figured out why they never looked right. Dal plin means “pinched” and all this time making these at home, I had been pinching..but it wasn’t until this class, when Chef made his walk-around to check in with us when he noticed something and said, “oh, you’re pinching the wrong way for dal plin“. He told me I was making agnolotti, but not agnolotti dal plin and showed me the correct way and seriously – pasta revelations! - I had finally learned how to make these the proper way.
This minor detail, made all the difference and alas, I had made the perfect agnolotti dal plin that I had always lusted after.
After pasta-making, Chef prepared a fresh “First of Spring” dinner for us of asparagus salad, the rutabaga cappelletti, agnolotti dal plin, a few more surprise pastas, and their signature chocolate budino for dessert.
This Pasta Class Series was more than I could’ve hoped for. From learning how to make pasta the correct way to a private dinner cooked by Chef Thomas McNaughton, the whole progression was just really well done. It really was a wonderful way to spend a couple Tuesdays a month and learn the little tricks that make all the difference.
Thanks to Chef and the whole flour+water team who made this such a memorable (and delicious!) experience 
Looking forward to more pasta classes in the future!
Read about Jessica’s experience at Pasta Class I here.
We’re delighted to announce that on Friday April 12th, we’ll be hosting our first salumeria happy hour!
SPRING DINNER AT CENTRAL KITCHEN
Spring is an exciting season as we welcome the bounty of produce available in the Northern California region. On Tuesday April 30th, join us to celebrate the Spring Season at Central Kitchen. Chef Thomas McNaughton will create an 8-course tasting menu, that highlights the essence of Spring in Northern California at Central Kitchen. With a selection of fresh produce grown by us on Central Kitchen’s rooftop garden, including artichokes, peas, young favas, foraged greens and herbs; this is the ideal setting to celebrate the expansion of our Test Kitchen.
Chef Thomas McNaughton will be cooking table side and as each dish is presented, he will talk about the concept and the seasonal nature of the cuisine from Central Kitchen.
The 8 course dinner, with wine pairings, is priced at $350; there are twelve seats available for the Spring Dinner
When: Tuesday, April 30th
Where: The Test Kitchen, 2401 Harrison Street, San Francisco, CA 94110
Cost: $350 per person, Inclusive of Gratuity, Exclusive of Tax
TICKETS
DEVIL’S GULCH RANCH AT CENTRAL KITCHEN
Devil’s Gulch Ranch is a firm favorite of Chef Thomas McNaughton’s and this special dinner highlights the best of Devil’s Gulch Ranch produce in the signature Central Kitchen style.
Chef Thomas McNaughton will be cooking table side and as each dish is presented, he will talk about the produce and best practices of Devil’s Gulch Ranch style of the cuisine from Central Kitchen.
The first seating starts at 545pm and the second seating starts at 830pm. There are fourteen seats available in each.
The 5-course dinner, with wine pairings, is priced at $250.
When: Monday, May 20th
Where: The Butcher Block, 3000 20th Street, San Francisco, CA 94110
Cost: $250 per person, Inclusive of Gratuity, Exclusive of Tax
Looks like we have some heavy drizzles coming our way. Luckily, I’ve spent the past two years perfecting flour+water’s rainy day playlist!
Recent exciting additions include Ian Curtis-David Bowie love-child Diamond Rings, Portland power-group Y la Bamba (thanks for the playlist namesake!), and easy-to-love earnest wordsmith alt-J.
f+w regulars will recognize these gems- Ugly Casanova, The Smiths, Massive Attack, Circlesquare.
Click here to subscribe to “Court the Storm” on Spotify. Don’t forget your umbrella!
Your Music Director,
Katie Mathis
Earlier this month, I had the joy of attending my first culinary sessions ever, flour+water’s Pasta Class Series. It’s a two-part series, and I can’t say enough how important attending both in sequence really was. Like any carefully prepared and well thought-out meal, the progression of the classes was key.
I arrived at the class a little early (what can I say, I was excited!) so I checked in at flour+water and they offered me a glass of proscecco while waiting- yum! As the 10 of us arrived, we walked up to the The Test Kitchen. I had always wondered what it looked like, and what kind of magic went on inside.
Inside was a cozy kitchen with a giant butcher’s block in the center, and a wall lined with cookbooks – “a reference library for everyone at flour+water”, Chef explained to us.
I always see Chef in the kitchens at Central Kitchen and flour+water, but it was a little unreal to see him outside of the restaurants in front of us, personally teaching us how to make pasta. He showed us how to make each pasta, happily helped us with ours, and gave us his tips and techniques. Definitely pretty cool
After a glass (or two) of proscecco, we settled in at our stations as Chef went over the two kinds of pasta we’d be making in this 1st class, a little history on each shape, and what they mean to him.
We started off with a pasta from Emilia-Romagna: garganelli, an egg-based tube shaped pasta from squares of dough – similar in form to penne but all hand-rolled. I had only imagined tubular-shaped pastas to come out of an extruder, so being able to make this shape by hand was really cool.
Next was orecchiette, an ear-shaped pasta from Puglia hand-shaped from a semolina-based dough; also Chef’s favorite shape because “it’s really rare to see homemade ones in restaurants.” Made with small dabs of dough and a butter knife used to roll: “the key here is, you want to see lots of stretch marks.” After forming a few of them, I could see why these were Chef’s favorite shape — they aren’t as easy to make as they look, but once you get that perfect little ear, it’s quite a beauty…stretch marks and all.
After making our own pasta, the butcher’s block was cleared and transformed into a private dining table. Chef then proceeded to cook us a whole meal! Not only did he make us garganelli and orecchiette, but also a few surprises. Everything was served family style so you could help yourself to seconds (and in my case, thirds) complete with wine throughout the meal.
After the class was complete, we each left with our pastas all packed up to take home, a recipe book to recreate them, and full+happy tummies. I absolutely LOVED this class. It was truly one of the coolest experiences I’ve ever had. Chef and his awesome team do a great job of making everyone feel really welcome and special no matter what pasta skill level they’re at. Looking forward to the Part II!
Spring has officially arrived and some great new music is now in our lives along with all the sun, flowers and asparagus. This playlist is about joy, surf rock, hard rock and birds. Throw open the windows and turn it up!
Your Music Director,
Katie Mathis
You can subscribe to “Sure as Spring” on Spotify by clicking here.
