A good pasta has to start with a good flour, which is why Tom Ahern of Byron Gourmet Pasta goes to great lengths to source the best.
First and foremost, it’s organic, which means the wheat has been grown without the use of chemicals.
Secondly, it’s stoneground, which means it has been milled with stones rather than the high speed rollers used in industrial-scale wheat milling. It’s a slower process, but doing it this way retains more nutrients in the flour.
Thirdly, it’s small batch: “Instead of milling it in these huge big lots, they do small amounts and give the grain a lot more time and care – they don’t rush the process,” Tom explains, “because a lot of the stuff nowadays, it’s so rushed that we’re losing all the nutrients and the good qualities out of the flour.”
This premium flour is the base for all of Tom’s hand-made fresh pastas, which he sells every Friday at the Mullumbimby Farmers Market.
A chef who has worked all over the world, Tom took over the Byron Gourmet Pasta stall from its former owners Gary Mouyiaris and Despina Petri earlier this year.
Tom has stuck to Gary and Despina’s basic pasta recipe, but has made it his is own by using his specially selected flours and adding his own home-grown ingredients.
Eggs are from the family farm at Myocum, as are organic vegies like rocket, basil and other herbs, which are added to the ravioli. The plan is to expand the vegie garden and use as many home-grown seasonal ingredients as possible, adding to the current section of ravioli which includes fillings like pumpkin, sage and garlic; portabello mushroom, thyme and garlic; and rocket basil and macadamia.
Tom says one of the biggest selling points for all his pasta is its silky texture.
“Most people say the pasta we make is second to none in the area and we get a lot of praise from chefs and foodies.”
For those avoiding gluten, Tom also makes a gluten-free spaghetti using organic buckwheat, corn maize and rice flour.
He says what sets his pasta apart is the time, effort and quality of ingredients that goes into every batch.
“People are actually getting some nutritional value out of it – they’re not just eating some glutinous stuff that someone made in factory two years ago and didn’t really care about,” he said.
“My whole thing is that a little bit of care goes a long way.”
Find Byron Gourmet Pasta at the Mullumbimby Farmers Market every Friday.
Words and pics by Kate O’Neill
