Cooking Class: Homemade Fresh Pasta 2008
The focus of this class is to master the traditional art of preparing fresh pasta. Beatrice learnt from her nonna (grandmother) the recipes and techniques that have been passed on through the generations.
It requires time, patience and stamina but for special occasions is well worth the effort!
The class commences with the preparation of the actual dough that then must be allowed to ‘rest’ prior to rolling and forming.
The following fresh pasta forms may be prepared:
- Tagliatelle
- Tagliolini
- Lasagne
- Ravioli di Spinaci e Ricotta
With the preparation of one of the following pasta sauces:
- Ragù, ground beef & tomato sauce
- Sugo di Porcini, porcini mushroom sauce
- Pomarola, simple tomato & basil sauce
- Burro e Salvia, butter & fresh sage
- Panna e Salmone, creamy salmon sauce
An antipasto plus a simple second dish or a dessert selected from our seasonal menus may be incorporated into the class and subsequent lunch or dinner