Oro Valley's own Cuisine Classique makes an appearance in the April edition of Gourmet magazine.
Look for the store's ravioli cutter on page 44 as part of chef Michele Scicolone's recommendations for what's "essential for cooking like a true Italian mama." The cutter sells for $4.95.
"That's wonderful, isn't it?" said Mardi Burden, who along with her husband, Bob, opened their cooking store in September 2004. They've had their mail order company since 1987 (find it at www.sharpknives.com online).
"We try to carry the items that are hard to find," Burden said.
Although Gourmet readers have to turn to page 174 to find out where to purchase the cutter, Burden said her store has received an increase in online and telephone orders from all across the country since the issue started hitting stores and mailboxes.
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Cuisine Classique, 12142 N. Rancho Vistoso Blvd., also sells two round pasta stamps and a pasta cutter for $4.95 each (the cutter looks like a pizza roller, but it's smaller with a scalloped edge).
You don't need expensive equipment to make great pasta, Burden said. "You can do it all by hand," she said, acknowledging that it is a lot of work.
But it can also be a time investment if you make it ahead of time. then throw it in the freezer.
And, she added, kids love making it.
Cuisine Classique offers ravioli-making classes for kids and adults. The next class, for adults, is May 9.
Go to azstarnet.com/food for Burden's Basic Pasta Dough and Potato, Roasted Garlic and Basil Ravioli recipes.
Her directions for roasted garlic are super easy.
Roasted Garlic
Makes about 3/4 cup
u 4 whole heads of garlic about 3/4 pound, unpeeled
u 1/3 cup extra-virgin olive oil
Preheat oven to 375 degrees.
Arrange the garlic heads in a small roasting pan and toss with the olive oil, coating them well.
Roast until the garlic is very tender, 50 to 60 minutes.
Remove from the oven and cool. When cool, cut the heads in half, crosswise, with a serrated knife and remove the softened garlic pulp.
This can be done by squeezing each half or by scooping the garlic out with a tiny teaspoon or small knife.
Transfer to a container, cover and refrigerate.
Use as needed.
