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Full Range of Flavor - Bryan Voltaggio of Range – Washington, D.C.
“You know the best thing about an Arcobaleno [pasta extruder]: you don’t have to buy fucking Barilla,” said Bryan Voltaggio, chef, Rising Star, culinary competitor, and two-time ICC presenter. His anti-Barilla rant got a loud round of applause from the Main Stage audience, but his demonstration illustrated more than the boycott-ready potential of a pasta extruder. Voltaggio’s first pasta featured Chung Jung One’s gochujang red pepper paste and kimchi juice that he incorporated into the pasta dough. Passing the freshly extruded dough around the audience, attendees leaned in for a whiff of deep, fermented aroma. Voltaggio finished the dish with seared scallops and a sauce of mirin, soy, blitzed uni, and lemongrass.
Voltaggio also explained that the recipe for extruded pasta is quite different from hand-kneaded dough. “It should have 30 percent hydration,” he said. And though it may appear shaggy, you should be able to form a ball when you pick it up. For his second dish Voltaggio used a die that produced “cute,” pumpkin-shaped pasta. Destined for one of his fall menus, Voltaggio paired the pumpkin pasta with a sauce of whey-marinated pumpkin purée (for tangy lactic acidity), smoked turkey tails, shiitakes, and more gochujang.
Voltaggio said he owned hundreds of dies that allow his team to change up their pasta menus on the fly—without tons of investment in time, research, or failed noodles. He also discussed his work with alternative grains, such as an amaranth-quinoa pasta, and essentially cramming a composed dish into a noodle, as with his borscht-inspired beet juice-horseradish pasta. As if the audience needed convincing, Voltaggio and his team passed around bolognese and noodles for a few hundred guests—the prep work made much simpler with his trusty extruder.
Voltaggio also explained that the recipe for extruded pasta is quite different from hand-kneaded dough. “It should have 30 percent hydration,” he said. And though it may appear shaggy, you should be able to form a ball when you pick it up. For his second dish Voltaggio used a die that produced “cute,” pumpkin-shaped pasta. Destined for one of his fall menus, Voltaggio paired the pumpkin pasta with a sauce of whey-marinated pumpkin purée (for tangy lactic acidity), smoked turkey tails, shiitakes, and more gochujang.
Voltaggio said he owned hundreds of dies that allow his team to change up their pasta menus on the fly—without tons of investment in time, research, or failed noodles. He also discussed his work with alternative grains, such as an amaranth-quinoa pasta, and essentially cramming a composed dish into a noodle, as with his borscht-inspired beet juice-horseradish pasta. As if the audience needed convincing, Voltaggio and his team passed around bolognese and noodles for a few hundred guests—the prep work made much simpler with his trusty extruder.
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