Taste of Texas: Twirl and Sip
Carl’s Corner: Texas Wine Collective
Taste of Texas: Twirl and Sip (Pasta Favorites)
Hello and Welcome, Carl Hudson, Wine Educator for TWC, will host this Texas Wine Collective Taste of Texas: Twirl and Sip (Pasta Favorites), food and wine pairing. Enjoy 3 favorite pasta dishes accompanied by 6 Texas wines from the TWC partners. There will be a discussion of the concept and history of pasta and some of the many various styles we often enjoy at home, on picnics, and while dining at restaurants.
See the website for reservations and tickets: www.texaswinecollective.com.
Reservations and advanced ticket purchase are required for this event.
Next Taste of Texas: Prime Wine for Pizza - Sunday, September 27th
The menu for this Twirl and Sip (Pasta Favorites) event includes dishes prepared by Chef Marshall Lirette, TWC Culinary Director, supported by his assistant, Kerry. Chef Marshall operates the on-site TWC street eats vendor location, the Cork and Fork Food Truck. In addition, Becca Willingham Lirette, TWC Events Coordinator, helped in selecting the menu and wine pairings. (I also want to acknowledge Robert Herrera, TWC Tasting Room Coordinator, for his help in planning, preparing, and executing this Taste of Texas.)
1st Summer Pasta (Pasta d’Estate) paired with
Brennan Vineyards Estate Cuvée White 2024 Texas
McPherson Cellars Tre Colore Red Blend 2023 Texas High Plains
2nd Pistachio Pesto Pasta with Orecchiette paired with
McPherson Cellars Les Copains Rosé 2024 Texas High Plains
McPherson Cellars IFB Red Blend 2023 Texas High Plains
3rd Marry Me Creamy Chicken Pasta paired with
Lost Oak Winery Roussanne Reserve 2024 Texas High Plains
Brennan Vineyards Super Nero 2023 Texas
Bonus Coffee Gelato for Dessert
Brennan Vineyards Enamored Cream Sherry N.V. Texas
In the beginning – pasta was basically a sheet of unleavened flour dough flattened and torn or cut into pieces and cooked. There is evidence from 400 BC of an Etruscan-Roman noodle made from the same durum wheat used to produce modern pasta: it was mentioned in the 1st century AD and called ‘lagane’ (origin of the modern word for lasagna). Lagane was not boiled, as is usually done today, but oven-baked. Ancient lagane had similarities with modern pasta but it took a few more centuries for pasta to make a significant culinary leap forward.
Arabic invasions of the 8th century had significant influence on Italian life, especially on the regional cuisine of Sicily. During the middle-ages, Arabic peoples moved and traveled extensively and are considered important to the development and spread of pasta. The modern word ‘macaroni’ derives from a Sicilian term that translates as kneading dough with energy, indicating early pasta making was often a long and laborious process. How these early dishes were prepared and served is not truly known, but many Sicilian pasta recipes still include typical middle eastern ingredients, such as raisins, dates, sugar, and cinnamon, likely throwbacks to original, medieval Arabic recipes.
Pasta was an ideal staple for Sicily and it easily spread to the mainland since durum wheat thrives in Italy’s climate. Italy is still a major producer of durum wheat used to make the all-important semolina flour. By the 1300s dried pasta was very popular for its nutrition and long shelf life, an ideal food for extended travel by soldiers, overland entrepreneurs, and those on seafaring voyages. Pasta was spread around the globe during the voyages of discovery in the 1400-to-1500s, By that time different shapes of pasta had appeared and new technology became available to improve pasta production. With these innovations, pasta became a key part of Italian life. However, the next major advancement in the history of pasta would not come until the 19th century when pasta met tomatoes.
Although explorers to the New World brought tomatoes back to Europe, it took decades for the plant to be widely considered edible. Tomatoes are a member of the nightshade family and rumors of tomatoes being poisonous were prevalent in much of Europe until the mid-19th century. Therefore, it was not until 1839 that the first pasta recipe with tomatoes was documented, and tomato sauce on pizza in Naples began to appear mid-century. Once tomatoes took hold, the rest is delicious history.
Here at this early juncture, one should deal with the legend that Venetian merchant Marco Polo brought pasta back to Italy from his journeys to China. Some believe this to be true, but most food historians suggest that what Polo brought back was the concept of Chinese noodles which were similar to the cut-dough creations once popular in Italy among the Etruscans and Romans. So, did Marco Polo bring pasta to Italy? Probably not, but he may well have sparked a rediscovery of the concept of lagane from long ago which fueled the development of what we now know as Italian pasta.
Chef Marshall’s first dish today is a simple pasta with fresh summer-season ingredients like tomato, basil, and mozzarella cheese flavored by an oil and vinegar dressing and freshly cracked black pepper. This will be served with two easy drinking wines from TWC partners: Brennan Estate Cuvée White and McPherson Tre Colore Red Blend from our TWC partners.
1st Summer Pasta (Pasta d’Estate) paired with
Brennan Vineyards Estate Cuvée White 2024 Texas
This blend of Viognier 57% and Semillon 40% was sourced from Newburg Vineyard in Comanche County just 10 miles south of the winery; plus a dollop of Muscat Blanc 3% from Reddy Vineyards, Brownfield, TX, Terry County. Mechanically harvested fruit was pressed and fermented separately in SS tanks at 55oF for 15-20 days; aged in SS tanks for 8 months; blended and bottled @ 13.0% ABV, 0% RS (dry). The desire was to create an official Estate wine from these two workhorse varieties grown in Brennan-managed Newburg Vyd. The Brennan team, lead by Griffin Ehlers, combined these grapes for a lively and energetic wine with a soft yellow color and light, crisp mouthfeel. Aromatics of candied apricots, ripe nectarine, and hints of peach and melon lead to rich flavors of candied Meyer lemon, persimmon, tropical fruits, and more ripe peach. Pair with baked triple cream brie, fruit salad with poppy seed dressing, prosciutto-wrapped melon, pork chops smothered in southern gravy, and a flavorful light pasta dish.
McPherson Cellars Tre Colore 2023 Texas High Plains
This is a blend of four Rhône variety grapes: Cinsault 42%, Grenache 28%, Mourvèdre 25%, and Ugni Blanc (Trebbiano) 5% that are well suited to the Texas High Plains. These varieties help form the backbone of McPherson’s portfolio: Mediterranean grapes that originated in regions of Spain, southern France, and Italy. Cinsault, Grenache, and Mourvèdre are all classic Mediterranean varieties used for varietal wines and more often in blends. Ugni Blanc or Trebbiano is a white variety grown in both Italy and France. Much of the brandy or Cognac produced in France comes from Ugni Blanc. A long-standing tradition in the northern Rhône is co fermentation of a portion of white grapes (usually Viognier) with red grapes (Syrah) to provide brighter fruit aromas and flavors along with better color stability. This is Kim McPherson and Spenser Igo’s nod to the practice of co-fermenting white with red grapes. The fruit was mechanically harvested and co-fermented in SS tanks to best preserve bright fruit aromas and flavors and produce a juicy, easy drinking red. The finished wine was aged in SS tank for several months before bottling at 13.2% ABV, 0.2% RS (dry). This blend offers aromas and flavors of cherry, strawberry, and red plum in a harmonious and delicate wine with a smooth, easy finish. Pair with roasted potatoes, charcuterie platters, grilled fish, chicken, or pork, cool berry desserts, and Chef Marshall’s Pasta d’Estate.
Pasta is generally served with some type of sauce; the sauce and pasta shape are usually matched based on consistency and ease of eating. Northern Italian cooking more commonly features creamy béchamel- or alfredo-type sauces rather than tomato-based dishes. Italian cuisine varies widely and is best identified by individual regions with their varied combinations. Pasta dishes with lighter use of tomato are found in Trentino-Alto Adige and Emilia-Romagna regions of northern Italy. In Bologna, meat-based Bolognese sauce incorporates tomato concentrate, while a green sauce called pesto made with basil, garlic, and pine nuts originates from the Genoa region.
Tomato sauces probably originated in southern Italian cuisine and are incorporated with pasta and ingredients like sausages, seafood, fresh sardines, fresh vegetables, eggplant, chili peppers, olives, capers, pine nuts, fennel, olive oil, and breadcrumbs. Smaller shaped pasta is also served in broth or vegetable soup, like minestrone or bean soup (pasta e fagioli). Another favorite sauce for Italian pasta dishes is the modified vodka cream sauce, typically a tomato + alfredo-type combination.
Chef Marshall offers us another traditional Italian pasta sauce today – pesto, made by blending fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil into a thick paste. The traditional version comes from Genoa, Italy, a seacoast city in the north-western region of Liguria, very near the French Riviera. Those five classic ingredients create a richly flavored profile—herbaceous, nutty, and garlicky.
The core technique for pesto is emulsification: the oil and cheese combine to create a cohesive sauce that clings to pasta. Pesto is traditionally made using a mortar and pestle but modern kitchens often use a food processor or blender. Each approach produces a slightly different texture and flavor intensity. Mortar and pestle tends to preserve more delicate herb character, while processors can warm the basil slightly lifting an almost roasted aroma and creating a finer-textured paste.
This pesto sauce is being served on a small, round, concave pasta shape called orecchiette, meaning “little ears” in Italian. This is a regional hallmark of Puglia or Apulia, the boot-heel portion of southern Italy. Classic ear-shaped orecchiette are typically made with only durum wheat and water. Eggs are rarely used. In traditional southern Italian home cooking, the dough is rolled and then cut into cubes. Each cube is pressed with a knife or thumb and dragged over a board making it curl into the ear shape.
Historians trace orecchiette back to the Middle Ages, with documented references in the Apulia region from at least the 13th century. The shape probably originated in Apulia but some food historians suggest it is possibly related to a similar French Provençal pasta called pasta nègre that may have been introduced in Apulia by Angevin rulers in the 13th century.
Simple orecchiette is often served with bitter greens (like arugula, broccoli rabe), sausage, tomato, olive oil, garlic, or a ragù made with a range of chunky vegetables, showcasing the region’s emphasis on fresh, local ingredients. A classic version is served with turnip greens dressed with garlic, anchovies, chili peppers, extra-virgin olive oil, and topped with grated cacioricotta cheese. This cheese is traditionally made in regions of southern Italy from whole goat or sheep milk, or a mix of the two, using a hybrid technique that combines ricotta-style heating with rennet coagulation, resulting in a firmer, tangy cheese that can be eaten fresh or aged for grating. Cacioricotta is deeply tied to rural sheepherding traditions in the regions of Apulia and Basilicata where production is determined by the seasonal milking cycle.
One popular regional variation of orecchiette-style pasta is called recchie d’privte ("priest's ears"), a larger shape with deeper ribs very much resembling the human ear and often served with rabbit ragù.
Chef Marshall’s second dish will include orecchiette pasta flavored by a pistachio-based pesto sauce, with parmesan, a hint of pine nuts to enhance the pistachio element, plenty of fresh summer basil, and a healthy dose of lemon juice – a sweet spot melding of fresh and savory. Two delightful summery wines from McPherson Cellars, Les Copains Rosé and I F B Red blend, seem a good match for this pasta dish.
2nd Pistachio Pesto Pasta with Orecchiette paired with
McPherson Cellars Les Copains Rosé 2023 TX High Plains
This lovely rosé is a blend of Rhône-based varieties from Texas High Plains vineyards. Les Copains in French means friends or partners. Kim McPherson and Spenser Igo have created a stellar blend by partnering grape varieties that have become well-established on the Texas High Plains and are a key part of the McPherson portfolio. Mechanically harvested fruit was pressed; fermented cold at 52oF; aged in SS tank (no malolactic transformation); bottled @ 13.5% ABV, 0.2% RS (dry). Les Copains Rosé calls to mind those wines from southern French regions near the Mediterranean shore - Rhône Valley andProvence - that have made dry rosé iconic. This dry rosé offers opulent fruit and aromatics: think strawberry, Meyer lemon, wildflowers, and watermelon with a finish that is both creamy and tingles with good acidity for food pairing and porch drinking, alike! Enjoy this with prosciutto wrapped honeydew melon slices, simply prepared seafood, mild cheeses, smoked chicken, turkey, or pork, and pasta dishes like baked white cheddar mac and cheese and orecchiette with pistachio pesto sauce.
McPherson Cellars I F B Red Blend 2023 Texas High Plains
This is Kim McPherson and Spenser Igo’s homage to the traditional Italian field blend. “I F B” marries the best characteristics of celebrated Italian varieties Montepulciano (65%), Dolcetto (25%), and Sangiovese (10%). These varieties grow well on the Texas High Plains and help form the backbone of the McPherson portfolio of Mediterranean grapes that originated in regions of Spain, southern France, and Italy. The fruit was mechanically harvested and fermented in SS tanks to best preserve bright fruit aromas and flavors, producing a juicy, easy drinking red. The finished wine was aged partly in SS tank and partly in used oak barrels for about 12 months before bottling at 13.2% ABV, 0.2% RS (dry). The aromas and flavors include dusty raspberry, Bing cherry, dried fig, and cocoa powder along with subtle red fruit notes of strawberry and plum. The finish is medium-bodied with distinctive tannins that meld together with traditional Italian fare: such as roasted potatoes, charcuterie platters, grilled fish, chicken, or pork, cool berry desserts, and rich pasta dishes like baked lasagna and Chef Marshall’s pistachio pesto sauce over orecchiette.
In a world where food trends can blossom on social media, Marry Me Chicken Pasta stands out as a viral sensation, not only for its flavor but also for its story. The dish owes its rise to fame to bloggers and food enthusiasts who shared it as the ultimate romantic meal. Marry Me Chicken Pasta’s history blends mid-century American home cooking traditions with modern social media trends, making it a dish that’sboth a comfort classic and a viral sensation.
Marry Me Chicken Pasta is a creamy, Italian-inspired dish that blends tender chicken with a rich, parmesan-laden sauce, sun-dried tomatoes, and aromatic herbs (sometimes spiced-up with bacon bits) — all tossed with al dente pasta. Its name comes from a romantic legend: a dish so delicious that it could inspire a marriage proposal. The origins of 'Marry Me' chicken dishes trace back to home cooks that created delightful meals they deemed ‘proposal-worthy’.
The dish is believed to have originated in the mid-20th century in the United States to impress someone special with its flavorful, comforting taste. It began circulating through word-of-mouth among friends and family, often prepared for romantic occasions or as a go-to comfort meal. Over time, partly due to its catchy name, it gained significant recognition in cookbooks and online recipe forums.
Beyond the romantic story, Marry Me Chicken gained popularity because it perfectly aligns with the social media age. It is visually stunning with creamy, golden sauce and vibrant sun-dried tomatoes, perhaps the unsung heroes of the recipe, that add not only a tangy sweetness to cut through the richness of the cream, but also vibrant pops of red color, making the dish visually appealing to the camera. Home chefs quickly adopted the dish, sharing their results on Instagram and Pinterest with captions highlighting its romantic reputation.
Originally, Marry Me Chicken was a skillet recipe where chicken was flavored with herbs, garlic, sun-dried tomatoes, and parmesan. When paired with pasta, particularly penne pasta, it became Marry Me Chicken Pasta, offering a more substantial, pasta-based option. The recipe has since been adapted globally, with variations such as:
- Vegetarian/vegan using plant-based proteins like butter beans or chickpeas.
- Gluten-free pasta or different pasta shapes for varied textures.
- Regional twists that add ingredients like smoked paprika, chili powder, or extra herbs.
The dish’s popularity surged in late 2023 and early 2024, with Google Trends showing a huge spike in online searches for “Marry Me Chicken Pasta” recipes. This was driven by:
- Social media virality from food bloggers and influencers sharing it as the ultimate comfort and indulgence meal: creamy, satisfying, and easy to prepare.
- Its accessible yet sophisticated flavor profile — rich cream, tangy sun-dried tomatoes, and aromatic herbs delivering a restaurant-quality experience at home.
- Emotional resonance: the name and presentation evoke nostalgia, comfort, and celebration.
The origins of Marry Me Chicken are as intriguing as the dish itself. Its history reveals how a simple yet flavorful recipe became a culinary symbol of romance, love, and commitment. While the dish is relatively modern, its roots are intertwined with the evolution of chicken-based recipes in American cuisine. In the early days of American culinary culture, dishes involving chicken, creamy sauces, and pasta were staples for their versatility, low cost, and nutritional appeal. Chicken, a widely accessible and adaptable protein, became the centerpiece of countless recipes aimed at evoking comfort and satisfaction.
As Italian-influences grew in America, dishes like creamy chicken alfredo and tomato-based pasta became immensely popular. Recipes combining cream, parmesan, and tomatoes started appearing in cookbooks and on dinner tables, laying the groundwork for what would eventually inspire Marry Me Chicken Pasta. This rich combination of ingredients resonated with home cooks, setting the stage for a dish that would later captivate the culinary world.
Interestingly, the rise of Marry Me Chicken owes some of its fame to a dish known as Engagement Chicken. This earlier recipe featured roasted chicken with lemon and herbs as its main attraction. It gained attention in the early 2000s when it was rumored to have inspired marriage proposals.
The enchanting name Marry Me Chicken Pasta isn’t just a clever marketing ploy—it reflects the heartwarming stories and emotions tied to the dish. This creamy, flavor-packed recipe carries an air of romance, and its title has become synonymous with love, commitment, and charm. But how exactly did this dish earn its intriguing moniker? Food bloggers and recipe creators have shared stories of this dish being served on romantic date nights or special occasions, leaving partners so smitten with the meal—and the cook—that they couldn’t help but consider popping the question. Whether these stories represent more fact or fiction, the dish and its name evoke an undeniable sentiment.
So, our final pasta dish today is Chef Marshall’s variation of Marry Me Chicken Pasta featuring chicken thighs, roasted garlic and shallots, and sun dried tomatoes enveloped in a creamy parmesan sauce paired with two richly flavored wines: Lost Oak Winery Roussanne Reserve and Brennan Vineyards Super Nero Red Blend.
3rd Marry Me Creamy Chicken Pasta paired with
Lost Oak Winery Roussanne Reserve 2024 TX High Plains
This 100% Roussanne was sourced 73% from Diamante Doble Vyds, Tokio, and 27% from Rowland Taylor Vyds near Brownfield, both in Terry County. Machine harvested fruit was pressed and fermented cool for 28 days; aged 9 months in barrels [40% 1-yr French oak, 55% neutral oak, and 5% SS], and bottled @ 12.9% ABV, 0% RS (dry). Roussanne is originally from the Rhône region of southern France and the ripe fruit has a reddish-brown hue described by the French word, roux (rust). Roussanne wines tend to be fuller bodied whites with characteristics similar to Chardonnay, especially when fermented or aged in oak barrels. This wine shows aromas of vanilla, white tea leaves, butter, baked brioche, and white peach. Vanilla and peach carry over in the flavor department enhanced by Meyer lemon, Bartlett pear, and toasted almonds. The finish is very elegant - smooth and silky. Suggested pairings include feta and roasted tomato dip, prosciutto and fig flatbread, bacon-wrapped dates stuffed with cream cheese, and pasta dishes like shrimp alfredo, cheese ravioli, and Marry Me Creamy Chicken Pasta.
Brennan Vineyards Super Nero 2023 Texas
This delicious red is a masterful blend of Nero d’Avola 12.5% from Newburg Vyd, Comanche Cty; Syrah 25% from Comanche Vyd, Comanche Cty; plus Sangiovese 25%, Mourvèdre 25%, and Tannat 12.5% from Texas High Plains Vineyards in Terry Cty. The fruit was mechanically harvested; cuvées fermented separately in SS tanks; aged an average 16 months in used American and French oak barrels; blended and bottled @ 14.2% ABV, 0% RS (DRY). Nero d’Avola is the most important red wine grape in Sicily, originating near the seaport town of Avola. It was “discovered” by Pat and Trelisse Brennan on a vacation to Sicily in 2002 or 2003. They were so taken by the wines that they ordered vines and eventually were able to plant them in Newburg Vineyard. Nero d’Avola wines tend to have aroma and flavor profiles similar to New World Syrah or Shiraz. Rarely has there been enough Nero d’Avola fruit from these vines to produce a varietal bottling, but Brennan winemakers, most recently Griffin Ehlers, have been able to blend with other grape varieties to create a Nero d’Avola-like flavor profile. This wine has a medium ruby color with aromas of raspberry, red plum, and raisins. The flavors are tart cherry, blackberry, plum, and cinnamon spice with nuances of cigar box, black tea, rose petals, and tarragon. The acid balance and moderate tannins lend a velvety finish. Pair with veal scallopini, BBQ pork ribs, bacon jalapeno poppers, grilled cheeseburgers, and classic Italian fare like pizzas and pastas.
A Bit More Pasta History
One of the strongest pasta influences on U.S. cuisine is macaroni and cheese. Our modern versions trace back to 14th century cheese and pasta casseroles in Italy and medieval England. Although traditional macaroni and cheese was a baked casserole, it was also prepared stovetop with pasta cooked in a cheesy sauce. We’ve addressed this important part of pasta history in Taste of Texas: Mac and Cheese for the Win(e) events over the past 3 years, Feb-2024, Feb-2025, and Feb-2026.
Thomas Jefferson, the 3rd U.S. president, has received a lot of recognition, probably not all deserved, for introducing macaroni and cheese to the U.S. Jefferson encountered mac and cheese in Paris while serving as U.S. Ambassador. James Hemings, who served as Jefferson’s chef, was born into slavery and later trained as a chef de cuisine in Paris. He was probably instrumental in bringing the recipe for macaroni and cheese to the U.S.
Jefferson wrote detailed notes about the pasta-making extrusion process and drew a sketch of the pasta he preferred. In 1793, he commissioned William Short, then U.S. ambassador to France, to purchase a pasta machine from Naples, Italy, for making macaroni and had the machine shipped to the U.S. Evidently, the machine (or maybe the wheat flour used) was not suitable, as Jefferson later imported 86 crates of macaroni and multiple wheels of parmesan cheese for his use at Monticello.
Key Note: Prior to 1900, most American wheat was not of the durum variety, the high protein grain originally from Europe that is used to produce semolina flour. Remember that Jefferson apparently hadtrouble making good pasta with the machine he imported from Italy – his wheat source may have been part of the problem. With support from the U.S. Department of Agriculture, durum wheat was introduced to American farmers around 1900. It was widely planted and became a very successful grain crop. This timing was extremely fortunate based on what happened over the next 50 years – two world wars and the great economic depression of the 1920-1930s.
It is estimated that Italians eat over 60 pounds of pasta per person, per year easily besting Americans, who eat about 20 pounds per person. This love of pasta far outstrips the large durum wheat production in Italy, therefore much of the wheat used for pasta must be imported, primarily from the U.S. Today pasta is everywhere and can be found in both dried versions (pasta secca) and fresh varieties (pasta fresca) depending on what is prescribed in the recipe.
There are roughly 300 different shapes and varieties of dried pasta registered in Italy, even more counting regional differences. Shapes range from simple tubes to bow ties (farfalle, which actually means“butterfly”), to unique shapes like tennis rackets (racchette). Many, but not all of these types, are usually available wherever pasta is made. By Italian law, dried pasta must be made with 100% durum semolina flour and water, a practice that all but the worst quality pasta makers worldwide have since adhered to. However, dried pasta from Italy is typically better than most other products because of two factors: the extrusion process and patient drying methods.
Dried pastas, especially the more complex shapes, are designed for grabbing and holding onto sauces. Dried tube pasta (ziti or penne) often has ridges or slight abrasions on the surface to hold onto pasta sauce as well. These ridges and bumps are created during the extrusion process when the pasta dough is forced through metallic molds and cut to the desired length before drying. It is interesting that the best pasta manufacturers prefer copper over steel for their molds.
The main problem with pasta today is the use of mass production to fill a huge worldwide demand. After pasta is molded and cut it must be dried using a process of specific temperature and time. Many mass-produced pastas are dried at high temperatures for a shorter time. Traditional higher-quality Italian pasta is allowed to dry more slowly at lower temperature. The result is a product with much better mouth-feel, quicker cooking time, and superior sauce-holding capability.
Italy has many Protected Pasta Shapes – sort of like the source of origin protection for wines from various regions, like DOC, AOC, or AVAs. Throughout Italy unique regional and local pasta shapes have been created over centuries. And, just like wine or cheese, a number of specific Italian pasta shapes are protected by the PAT designation that certifies them as traditional food products of Italy.
Delicious pasta dishes like these served today, have long been featured in home kitchens and restaurants, especially those with an Italian theme. We in America have become pasta enthusiasts and consume it often in our homes and restaurants, for special occasions, and just simple gatherings of family and friends. The culinary legacy of pasta and the myriad dishes prepared with pasta have, without question, become an important and popular segment of our American culinary culture.
We are pleased that Chef Marshall chose to highlight Twirl and Sip – Pasta Favorites for this Taste of Texas event. Hopefully y’all enjoyed the tasty foods and delicious TWC wines served to enhance this important part of our culinary experience. While enjoying your favorite pasta dishes, of whatever type you prefer, whether purchased while dining out or prepared at home, please remember to pair them with and enjoy Texas wines that support our Lone Star State grape growers and winemakers.
And as always, Drink Well My Friends!
References: Check these out for more information on Pasta
https://www.lifeinItaly.com/History-of-pasta/ by Justin Demetri, 6-Oct-2019
https://www.italywithanitalian.com/is-pasta-Italian/ Let’s Discuss the History of Pasta: A Symbol of Italian Culture & Italian Cuisine by Alessia Spampinato 12-Mar-2024
https://www.saveur.com/article/food/history-of-gnocchi Pasta’s Predecessor: The History of Gnocchi The story of Italy’s most beloved dumpling (featured in previous Taste of Texas pasta events)
https://en.wikipedia,org/wiki/pasta
TWC Taste of Texas: Mac and Cheese for the WIN(e) Feb 25th 2024
Cacio e Pepe – pasta cooked in butter and cream, topped with Parmesan and pepper
TWC Taste of Texas: Mac and Cheese for the WIN(e) Feb 23rd 2025
TWC Taste of Texas: Mac and Cheese for the WIN(e) Feb 15th 2026
https://en.wikipedia.org/wiki/orecchiette
https://snatchrecipes.com/marry-me-chicken-pasta/ by Samantha, 11-Jan-2025