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 Breads / Food / How to Cook / Recipes July 13, 2021 Rosemary and Feta Potato Loaf A delicious homemade bread is always a welcome treat that can really set the mood for a good day. This is an approachable recipe to bring to holiday ... Read More EAT Magazine News / Food News January 28, 2021 CITY EATS February | March 2021 If you haven’t yet taken advantage of Victoria’s free local delivery program, Downtown Delivers, you have until February 15 to try it ... Read More Food News / Pantry / Review January 28, 2021 Some Like It Hot — A Hot Sauce Tasting Party A Hot Sauce Tasting Party Gillie Easdon gathered 15 local, house-made hot sauces and four brave souls to taste-test them. It was a mid-October, late ... Read More EAT Magazine News / Food News December 7, 2020 EAT’s 2020 Gift Guide EAT’s 2020 Gift Guide. Not just for the holidays! Bolen Books Flavor by Yotam Ottolenghi ($45.00) Cat’s Meow Trivet ($6.95) Book Seat ... Read More EAT Magazine News / Food News November 30, 2020 CITY EATS December 2020 | January 2021 A new bakery has opened in the Leland building at 2506 Douglas St. Working Culture Bread is serving up naturally leavened sourdough breads, as well ... Read More Food / Food News / Restaurants November 30, 2020 Eating Out—At Home Originally published in EAT Oct|Nov issue. Are you missing those romantic date night dinners, a favourite dish from a local chef, the fluffy ... Read More Comments are closed.