Basta pasta! We're going to delve deep into regional Italian pastas, making several types of dough from scratch. You'll learn how to use a pasta roller, as well as how to create rustic shapes by hand, and we'll dress up our pastas with divine homemade sauces.
Menu:
- Egg Dough: Cavatelli alla Matriciana; Black and White Striped Farfalle Salad with…
Basta pasta! We're going to delve deep into regional Italian pastas, making several types of dough from scratch. You'll learn how to use a pasta roller, as well as how to create rustic shapes by hand, and we'll dress up our pastas with divine homemade sauces.
Menu:
- Egg Dough: Cavatelli alla Matriciana; Black and White Striped Farfalle Salad with Shrimp and Zucchini
- Semolina Dough: Hand-Formed Pastas (Orecchiette, Busiati and Pici) with Broccoli Rabe and Sausage
- Ligurian White Wine Dough: Pansotti (Ligurian Ravioli Filled with Ricotta and Bitter Greens) in Walnut Sauce
Skills Covered in Class:
- Mixing and kneading pasta dough by hand
- Cooking pasta properly
- Understanding different types of flour
- Making tinted and striped pasta dough
- Using a pasta roller
- Shaping traditional pastas by hand
- Making filled pasta
- How to store homemade pasta
- Cooking leafy greens
- Balancing flavors
