Image courtesy of ATS educator Brigitte Evariste
First of all: hi. How are you all doing? Now more than ever, it’s so important to check in with one another, even if we’re strangers indirectly communicating over the internet.
Over the course of the past six weeks, the Allergic to Salad team has been hard at work transitioning our classes over to a virtual platform, where students cook along with ATS educators in real time. Even though we miss being with them in the classroom, it’s the highlight of all our days to interact with our students in their homes. Cats, lizards, dogs, parents, and siblings have all made cameos. Some tech-savvy youngsters switch their backgrounds to images of pickles, piranhas, or the Golden Gate Bridge. We’ve even taken breaks for meditation and dance parties. It’s been incredibly fun, to say the least!
One of our most popular recipes thus far has been homemade pasta with can-o-tomato sauce. While the process may sound a little intimidating, all you really need to make your own noodles from scratch is flour, water, salt, and a bit of oil. From there, you can transform your dough into any shape you desire. Chefs Brigitte and Rachel opted to make theirs into classic thick noodles, but you could turn yours into hearts, stars, circles, or even flowers with some cookie cutters. Check out some of the fun shapes Chef Christine whipped up for a party last year!
Sadly, it’s not tomato season quite yet, but we’ve transformed a pantry staple into an easy, tasty sauce that even a toddler can help prepare. Use whatever canned tomatoes you have on hand — whole are great so your little chef can practice their knife skills, but diced are also a great option. Fresh garlic is fun to play with, so if you have it, please use it! The pasta below was made by Theresa, the five year-old daughter of Chef Rachel. An ATS educator in the making!
Image courtesy of ATS educator Rachel Sardina
Homemade Pasta with Can-o-Tomato Sauce
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1 28-ounce can tomatoes, drained, rinsed, and chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon Italian herbs (basil, oregano, Italian seasoning, etc.) (optional)
- 3 cups all-purpose flour (substitute up to 1 1/2 cups whole wheat)
- 3/4-1 cup water
- 3 tablespoons olive oil
Combine all of the ingredients in a mixing bowl. Taste and adjust seasoning, if necessary. Serve cold with bruschetta or warm atop cooked homemade pasta (below).
Fill a pot with well salted water and bring to a boil on the stovetop.
Measure and mix all ingredients into the mixing bowl you are using. If pasta appears slightly dry, add water, one tablespoon at a time. Too wet/sticky, add flour. Knead for about 1 minute, until evenly combined.
Transfer kneaded dough ball onto a lightly-floured work surface. Roll out as thin as possible and cut into desired shapes (use knife, pizza cutter, cookie cutters, or cup to cut out shapes). Dough scraps can be re-formed into a ball, re-rolled, and re-cut once or twice. Remember each re-roll will toughen up the gluten.
Bring a pot of water to a boil. Once boiling, cook pasta, 3-5 min, depending on size. While the pot of water comes to a boil, warm sauce in a small pot. Once pasta is done and the sauce is warm, serve.
Want to learn how to make this and other delicious dishes? Sign up for one of our Open Community Classes! Kids 5 and up can participate without adult supervision, and in just an hour, your family will have a delicious, wholesome meal prepared by your young chef. What better time to pick up some valuable life skills and hone culinary chops?
We hope you all are staying safe and well. We can’t wait to see you soon, whether that’s online or in the classroom.
The Allergic to Salad Team