Written By Adam Cantor Edibles / Must Have / Pantry / Victoria Jul 19, 2014 Local Pasta Maker Matt Horn of the Cowichan Pasta Company SHARE VIA: Facebook Twitter PinterestI picked my way through the Moss St. Market to meet Matt Horn, of the Cowichan Pasta Company last Saturday afternoon. Horn’s work represents the best Vancouver Island has to offer. His pastas are all created with locally sourced materials, starting with wheat grown on the island and milled in Cowichan Bay at True Grain.Cowichan Pasta Company uses either hard spring wheat, grown in the Duncan area, or Emmer or Spelt. The latter two are ancient grains, Horn explains to the lines of curious customers who come up to taste ravioli samples, and because they are organic and locally milled, are not as hard on the bellies of the gluten intolerant. The difference is that these pure strains of grain have been spared the artificial hybridization required by the high yield demands of modern industrial farming. It is this hybridization and processing that seems to be making people sick when they eat wheat.The pasta itself, because of the freedom from processing, presents itself in a rich brown colour. The flavour is fuller and slightly richer that regular pasta. I tried ravioli with smoked cheese and corn and the asparagus and spot prawn ravioli. In each case, Horn’s assertion that little sauce is needed was correct. The flavour of the filling and the pasta itself is enough to carry the dish with only a little oil added for taste.By his own admission, Horn is a taciturn man and it seems as though he prefers to let the flavours of his food speak for themselves (which they do). Still, he will open up if you engage him on the right topics. He delights in telling customers who are standing and waiting for their ravioli samples to cook how Emmer is the grain that humanity first cultivated. Its conscientious planting marks the division point at which our ancestors decided to stop wandering and settled down to till the land.Although Horn and his company are working at a variety of markets around the Island—Moss St, Fort, Duncan, Nanaimo, and others—he wants me to know that his products are available in sixty different stores, as well. To me, Horn is representative of a trend I have been noticing since I began at EAT a few months ago. There are quite a number of people that, having worked in the traditional food industry as chefs or line cooks for years, are now looking for more organic, local, entrepreneurial opportunities. It’s a nice time to be here and to be a part of this budding revolution against the forces of large-scale, industrial-backed cooking.WebsiteCowichanCowichan Valleymarketmoss st marketPasta SHARE VIA: Facebook Twitter Pinterest Written By: Adam Cantor Born and raised in the mysterious East (by which I mean Ontario and Quebec, not Asia), Adam migrated out to British Columbia in search of adventure and fortune. He had been at different times a scholar, a musician, a poet and a ... Read More You may also like Dessert / Recipes June 26, 2017 Gluten-Free, Dairy-Free Lemon Meringue Pie Lip-smacking looks and punchy lemon flavour result in a seriously delicious gluten and dairy-free dessert. If you’re not up for making a ... Read More Get Fresh / One ingredient May 18, 2017 Fiddleheads: Take a walk on the wild side GET FRESH With a particularly long and chilly winter behind us, and snow shovels safely stowed away, you might say we are starving for glimpses of ... Read More Good For You May 2, 2017 Grocery Finds Giveaway – Enter the Draw to Win Greetings my fellow wholesome food lovers. Welcome to another edition of Good-For-You Grocery Finds! I hope you had a wonderful, chocolate-filled ... Read More Get Fresh / One ingredient March 21, 2017 Brassica Greens “Get Fresh” Produce shopping is evolving into an art form, or perhaps more of a sport. The demands made of local markets are known to be ... Read More Good For You / Health / Victoria February 21, 2017 Grocery Finds Giveaway – Tahini, Bean Flakes, Beet Bars & Turkish Apricots Hello my friends. Here we are knee deep in February with the anticipation of an approaching Spring bringing its annual soothing consolation. I hope ... Read More Food News / Spoiled Milk February 16, 2017 Alexis de Portneuf Develops New Packaging & Tasting Notes From time to time we receive product samples at the EAT office. Most of time we don’t write about them unless it’s something readers ... Read More Comments are closed.