Lopez keeps his home kitchen stocked with Ohio ingredients

Story by Robin Davis Photos by Jodi Miller

Rick Lopez is known for his commitment to locally sourced ingredients in the kitchen of his Short North restaurant, Knead. The kitchen at his Grandview home is no different. Grocery store-brand eggs won't do. Ditto for milk, cream and butter.

But he does make a few exceptions.

"When we can't find something locally, we go to very humanely sourced ingredients from small places," said the chef, previously of La Tavola and Tapatio.

With just these five ingredients he always has on hand at home, Lopez knows he can make a meal at a moment's notice: homemade pasta with butter and Parmesan, maybe a little cream. But to make a dish with so few ingredients, quality is key.

"You want the ingredients to be exceptional," Lopez said.

Robin Davis is food editor of the Columbus Dispatch.

Pasta with Parmesan Cream

Makes about 4 servings

2 cups flour, plus additional for rolling
3 eggs
1 tablespoon butter
1/4 cup white wine or water
1/4 cup cream
1 cup grated Parmigiano Reggiano
Freshly grated nutmeg
Salt and cracked black pepper

Mix the flour and a pinch of salt. Make a well in the center of the flour. Crack eggs into the well. Pull the dry ingredients into the center with a dough scraper until you have rough little balls of dough.

Knead together, adding water if necessary. Keep working the dough until it forms into a smooth ball. Wrap in plastic and let rest 15 minutes.

Cut the dough as though cutting thick slices of bread. Roll out with a rolling pin to 1/8- to 1/4-inch thickness, using lots of flour to keep from sticking. Sprinkle dough with flour. Roll up as for jelly roll. Cut with a knife into fettuccine.

Bring a pot of water to a boil. Add the pasta. Reduce heat to low. Cook until tender, but still firm to bite.

Meanwhile, melt the butter with the wine in a large pot. Remove from heat. Drain pasta and add to butter pot. Add cream and Parmesan. Toss to coat. Season with salt, nutmeg and pepper.

What's always in your Kitchen?

1. Hartzler Family Dairy butter

"It's just Amish, hand-churned, very yellow'what butter should be. When you put it on bread it tastes like butter."

2. Snowville Creamery cream and milk

"It's probably the best milk I've ever had in my life. It tastes milder and creamier, like when I was a child."

3. Holistic Acres eggs

"The yolks are really golden, which makes my pasta taste much better."

4. Parmigiano Reggiano cheese

"Parmigiano Reggiano can't be beat. I've never found anything domestically that's as good, though there are decent cheeses coming out of Ohio now."

5. King Arthur unbleached all-purpose flour

"We can't grow softer wheat here for flour. King Arthur is a great company."

505 N. High St., Short North