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Update on Knead & Co. Pasta Bar + Market

December 28, 2015

Tasting Table and Chef Kalman bring you “A garden party in your mouth”

September 14, 2015

Chef Kalman shot this gorgeous video with Tasting Table featuring his handmade trofie pasta. Chef Kalman gives a few tips for cooking an amazing plate of pasta and the recipe for this specific dish can be found at the Tasting Table link here.
Click the pic below for the full video.


Trofie Winner

Master hand-rolled pasta with chef Bruce Kalman’s trofie with carrot-top pesto
By Karen Palmer – Executive Editor
Video & Photo: Dave Katz/Tasting Table
Screen Shot 2015-09-15 at 1.27.55 PM
“I’ve been cooking for a long time, and it always comes back to pasta,” Bruce Kalman tells us as he kneads, rolls and shapes trofie pasta (see the recipe).
The chef is a Jersey boy (his first job was at a Paramus pizzeria, no less), but life has taken him to Southern California, where he runs the Italian-flecked Union in Pasadena. This fall, he plans to open Knead & Co. Pasta Bar + Market in Downtown L.A.’s ever-growing Grand Central Market.
“I’m specifically into Northern Italian cuisine, because it’s soulful and delicious and handcrafted,” Kalman says. “I like working with my hands—I feel there’s a much deeper connection from you to the food and to the guest. It makes the experience very intimate.”
Trofie pasta is, not surprisingly, from Northern Italy, and more specifically from the Ligurian city of Genoa, where it’s traditionally served with pesto. In his updated version of the dish, Kalman makes the pasta with nutty spelt flour, then ingeniously pairs it with sweet roasted carrots and a garlicky carrot-top pesto.
“Spelt flour is lower in gluten and protein. It gives the pasta a softer, sexier bite,” Kalman explains. “As a chef, one of my big beliefs is to use everything. We slow-roast the carrots, then blanch and chop the tops to make the pesto. You want it to be all about the carrots and the pasta. Everything else should be supporting ingredients.”
Making the trofie is easier than you think—the only equipment you’ll need is a rolling pin. After the dough is mixed, kneaded and rolled thin, it’s simply sliced into small strips that you roll between your hands, as if you’re trying to warm them up (watch the video to see the technique). The resulting little squiggles hang on to the carrot-top pesto to give garlicky flavor in every bite.
At Knead & Co., Kalman will be serving old-school favorites like baked ziti and manicotti, as well as house-made cheeses, from-scratch butter and his famous giardiniere pickles. But he’ll also be creating newfangled dishes, like the trofie, starring pastas made with fresh-milled flour.
“When you’re composing a pasta dish, it’s important that the pasta be the star,” he says. “Even if you just eat the noodle itself, it should be fantastic.”
Of the trofie, he says, “It’s like a garden party in your mouth.”
And it’s one party we’d be happy to attend.

“I had to eat all the pastas”

August 25, 2015

Thank you to MySweetGreek.com for their very kind write-up.

All I could think about was PASTA!

If all you can think about is pasta too, then get very excited because Chef Kalman and Marie Petulla will be opening their own pasta bar this fall in Grand Central Market! Enjoy MySweetGreek’s full feature below or read the article in it’s entirety at this link.

Union Restaurant Pasadena


Learn pasta making from Chef Kalman!

May 7, 2015

Chef Kalman is teaching a pasta making class at Grist & Toll! See the details below and follow this link to secure your spot.
Sunday, May 31, 2015 from 11:00 AM to 3:00 PM (PDT)
Pasadena, CA
Grist & Toll Presents Chef Bruce Kalman of Union, Pasadena For a Hands On WorkshopHandmade Pasta from Local Grains
We couldn’t be more pleased to welcome Pasadena chef and champion of local and sustainability, Bruce Kalman, to Grist & Toll. His restaurant, Union, is racking up accolades and awards for its market driven menus. Gushing food critic reviews, appearances on Tom Colicchio’s Best New Restaurant and at the James Beard House, all confirm that the buzz is warranted and Chef Kalman is in demand. We are stealing him away for an afternoon of fun with local flour and sharing with you his best recipes and techniques for making pasta by hand.
Class Outline:
Students will learn a basic sheeted pasta dough recipe, made from California grown Durum wheat, and how to create pastas of many shapes and sizes from that master recipe.
We’ll then take our pasta skills to the next level, learning insider tips and techniques for shaped pasta, including Agnolotti with English Peas/Ricotta/Lemon/Mint, and Nan’s personal favorite, Bruce’s Spelt Cavatelli.
To go with our pasta, chef Kalman will teach us to make some of Union’s tried and true sauces and accompaniments: Parmigiano Broth, Cacio e Pepe, and Spicy Tomato.
About Chef Kalman:
Born and raised in northern New Jersey, Bruce has spent almost his entire life working in kitchens, and was trained by some of the nation’s top chefs. His culinary career began at a local pizzeria owned by a family friend, where he fell in love with fresh ingredients and the beat of the kitchen. He attended a small hands-on culinary program at Hudson County Community College in Jersey City, NJ, where he began to hone his skills. Bruce has since traveled the United States, working in New York City with David Burke at Park Ave Cafe, and in Chicago with Paul Bartalotta at Spiaggia. His executive chef stints span the nation from Chicago (Okno, Green Dolphin Street and Coco Pazzo) to Santa Fe, NM (Il Piatto) and Phoenix, AZ (Chelsea’s Kitchen).
Bruce made the final move to Los Angeles, CA to open The Misfit in Santa Monica, serving farmer’s market driven fare, with a strong emphasis on Northern Italian and Mediterranean flavors and preparations. He continued this tradition as executive chef of The Churchill in West Hollywood, CA, where he continued to perfect the art of hand crafted cuisine. House made charcuterie and pickles, along with fresh pasta and desserts are some of the highlights of the menu at this market driven restaurant.Accolades include a James Beard nomination for “Rising Star Chef”, and appearances on many local and national TV programs, including the Food Network, mostly recently the winner of Chopped, season 15, episode 1 “head’s up”, aired 3/31/13.
Bruce left the Churchill to start his specialty company, Bruce’s Prime Pickle Co, a line of “vine to jar”, hand packed pickled vegetables inspired by fresh, seasonal produce of the west coast.
Class Size is limited. No refunds or cancellations after May 23, 2015
All class materials and supplies will be provided, but please bring your own apron.

Zagat says get the Spaghetti alla Chitarra!

February 24, 2015

Not long ago Zagat called Union 1 of 14 “Must try” American suburban restaurants and now they’re back with a list of 12 pastas you need to try in LA and we are honored to be one of those yummy dozen. At Union we take pride in our hand made pastas and this summer Chef Kalman and Marie Petulla will be opening a pasta bar in Grand Central Market in downtown Los Angeles where you’ll be able to get Kalman’s fresh made pasta all day and night! Please enjoy Zagat’s full list at this link or read the entire article below. Continue reading…

Bruce Kalman and Marie Petulla to open Grand Central Market Spot

February 12, 2015

Live or work near Pershing Square? You’re in luck! We are very excited to announce that our team is opening a new restaurant in Grand Central Market. It’s gonna be all pasta all the time. The Los Angeles Times has the full scoop. You can read the full article at this link or see below. Continue reading…

“You Want All the Pasta”

December 8, 2014