Nor Joe Importing Co.

Hi, my name is Mark Superville. We're at Norgeo Imports in Old Meterie right next to the railroad tracks in Meterie Road. And today we're going to be making cheese wheel pasta. And the way we make cheese wheel pasta is we start with a big wheel of cheese. We're going to cut this open. We're going to carve out a bowl on the inside. And we're going to make some really good pasta inside of it. So we're going to take you through the whole process. And it starts with this wheel of grana padano. This wheel weighs about 80 to 85 pounds. And we're going to go ahead and cut this open. The markings on the wheel tell us what dairy it came from, what farm it came from. The year that it was first molded. And then the year that it was actually stamped with this grana padano sign right here as officially being a grana padano cheese. All right. Once we cut all the way around, the cheese breaks. And we lift it up. And we wind up with this beautiful, beautiful cheese. And this flakiness that comes off of this cheese, this is the reward for the person that gets to cut the cheese. For the rest of the cheese wheel pasta, is we will carve out all these pieces. We'll let Jason show you how we make the pasta in the wheel. I'm Jason from Norgeo. I'm going to walk you through how we make our cheese wheel pasta here every Friday, Saturday, and Sunday at Norgeo. First of all, I'm just going to saute up a little garlic and some of our house made Norgeo seasoning. Got all sorts of good stuff in it. Just going to give that a little thing. Now the process of making cheese wheel pasta, it's not just a gimmick. It's called Dellaforma. And it's actually been dated back to ancient Greece. And we're going to take our fresh boiled pasta and toss it in there. Now I'm going to give it a little spin. Put in some of our hot garlic and seasoning. And then spin it. What's going to happen is there's this sort of magical emulsion where the cheese starts to melt and kind of attaches itself to the pasta. And it gives it this really velvety, really extravagant, luxurious texture. And everything gets nice and cheesy and delicious. Here at Norgeo every weekend, we So we do some special sauces. My favorite and one of the favorites of everyone that shops here is our Puttanesca sauce. This is a beautiful tomato sauce. It's got olives, capers, anchovies, fresh garlic. We're going to load this up. Look how beautiful that looks. Now as our signature, what we Throw it right on top. So cheese will pasta here at Norgeo every Friday, Saturday and Sunday. Bon appetit.