Time & Location
About the Event
Sunday 28 Feb 2021 11.00 am
The Italian way to make fresh pasta!
In this step-by-step class, you will learn how to combine flour and eggs to make a soft, silky dough by hand and roll it using a pasta machine.
You will make two kinds of egg pasta typical to the Emilia-Romagna region, tagliatelle, and garganelli.
Tagliatelle, a well-loved and well-known pasta, are long, flat ribbons similar in shape to fettuccine.Garganelli are meant to look like a trachea – the tube connecting your nose to your lungs. They are the equivalent of penne pasta, and they are formed by rolling a flat, square piece of dough into a cylindrical shape. Traditionally, garganelli were made by rolling them along the piece of a weaving loom called a pettine in Italian – a comb. You will only find fragments of pettine for sale in antique markets and online, and an acceptable substitute is a ridged garganelli or cavatelli board. The grooves the board makes aren't quite as fine as with a pettine, but the pasta still looks pretty, and it tastes the same.
To accompany our pasta, we will cook a simple, tasty Sausage and Pea Ragu – and we will have lunch together in my commercial kitchen in West Footscray.
The class is very intimate with only 6 students.
Class time: 3 h
Have questions? Email Marina at firstname.lastname@example.org or call 0476178640
- Pasta 101$145$1450$0