APRIL 8, 2013 | 4:00 PM BY CHEF HANNY

The Standard Restaurant a Very Special Recipe
I’ve been to lots of restaurants in my life but very few a remunerable.
One that is however is called the “STANDARD”. That’s it just the Standard.It’s in Stanardsville, Virginia in the foothills of the Blue Ridge.
The Chef/ Owner is truly gifted and it shows in his kitchen.
I was speaking one evening at the local library and was invited to dinner at this wonderful restaurant.
After looking over the choices and listening to the server talk about the specials I chose a chicken pasta dish which was the best ever.
Chef Matt O’Varanese sent me the recipe to share with you all and typical of chefs and restaurants the world over the recipe is large but worth the effort.
Here Goes;
We will start with fresh fettuccini which makes about 20 0rders
6 c. Tipp “OO” flour
12 eggs
In a mixer with dough hook attachment, put the flour and 10 eggs in mixing bowl. Start off at low speed for 2 minutes. After it’s incorporated kick it up to medium speed for one more minute to work out the gluten. Adjust as needed if it’s falling apart you may add one more egg at a time. After two eggs use only water and if it’s too wet just add more flour.
Remove from bowl and knead it on the table till it forms a smooth ball. Then wrap and let sit at room temperature for an hour.
After the hour has gone by, cut the dough into sections to work through your pasta machine.
Roll the dough with a roller until it’s thin enough to pass through the machine. Run it through the cycle twice, as you dial down the wheels. After you have rolled out each sheet, take what you need and pass it through the fettuccine cutter.
Run it one time only then let it hang on a drying rack. Chef Matt says he uses a laundry rack from Bed- Bath & Beyond for about 20 minutes.
Portion into 4 oz. portions and freeze the rest.
Now for the dish itself
4 oz. pasta
5 oz. chicken breast (B&S)
1/8 c. whipping cream
1 garlic clove minced
½ shallots minced
5 crimmini mushrooms quartered
2 oz. zucchini matchstick
2 oz. blanched carrots
1 oz. butter
1 oz. canola oil
Parmesan Cheese grated (to taste, but more is good as far as I’m concerned)
To taste Salt & fresh ground Black Pepper
One pot of salted boiling water
Salted boiling water as the chef says, should taste like the ocean and I agree
Sear the seasoned chicken breast either on a flat top or a seasoned frying pan.
While the chicken is resting drop pasta in the pot of boiling water.
Add canola oil and mushrooms, sauté until brown & reduce heat to medium. Add garlic and shallots and sweat them. Add zucchini and carrots till hot and al’dante.
Add cream until reduced. By the time cream is reduced the pasta will be floating in boiling water, and then drains then add to the dish quickly. Turn off heat and add butter until incorporated and season to taste.
Place pasta into a bowl; slice the chicken width wise and place on top then sprinkle liberally with the Parmesan Cheese
This is a lot of steps but your family and friends will love you forever
Bon Appetite