Information Design// Project 1

February 03, 2022

Information Design// Project 1

Project 1- Infographic Poster

For this assignment, we will analyze a film and create a poster that breaks down the preparation and cooking procedure. As part of the story framework, we must convey each Grandma's personality and distinct cuisine identity in our poster. The Grandma that I choose for this assignment was Julianna(if I wasn't wrong) who makes Farro Flour Pasta.

Breakdown

For the pasta
300g farro flour (if you can’t find any, use spelt flour)
100g 00 flour or plain flour, plus extra for rolling
4 eggs

For the pancetta
2 tbsp extra-virgin olive oil
4 thick rashers pancetta, sliced into matchsticks
1 onion, peeled and diced
1 red chilli, deseeded (or not if you like it fiery)
125ml glass white wine
400g tin chopped tomatoes (or fresh if it is the height of summer)
Salt
25g grated pecorino romano, plus extra to serve

Make the egg pasta dough as above, and leave your pasta sheet to dry while you make the sauce. Heat the oil in a saute pan, add the pancetta and fry briskly, until the fat has been released from the meat and it’s starting to colour. Remove the pancetta from the pan, leaving the fat behind, and put it to one side.

Add the onion and chilli to the pan and fry over medium heat for seven minutes, or until the onion is soft. Deglaze the pan with the wine and keep frying while the alcohol evaporates. The steam from the pan should cease to smell winey. Add the tomatoes and pancetta, and give everything a good stir. Season with a pinch of salt. Let it bubble away while you slice your pasta.

Smooth your sfoglia (pasta sheet) with a little 00 flour. Roll the pasta up like a carpet and, using a cleaver or straight-bladed knife, slice across as thinly as possible to create fine ribbons. Unroll the ribbons and toss them with your hands to give them a good airing. Keep the ribbons apart to stop them from sticking.

Bring a pan of salted water to a spirited boil, and heap your pasta into the water. The tagliolini will cook quickly, in about two minutes.

Remove the chilli from the sauce. Scoop the pasta out of the pan with a slotted spoon or sieve and ladle it into the sauce. Add the grated pecorino romano, toss and serve immediately, sprinkling with more cheese if you wish.

Research