Let’s make fresh gluten free pasta! We’ll get our aprons on and start mixing the dough by hand using the best local eggs and Grade A quinoa flour and chickpea flour. Participants will learn how to make 2 types of gluten free pasta dough from scratch: Quinoa Fettuccine and Chickpea Maltagliata. Italian Chef & Nutrtionist Nicole Di Nardo will walk you through the whole process from selecting ingredients, to dough mixing, kneading, and dusting, as well as machine rolling and hand-shaping techniques, and storage guidelines.
While the dough rests, you’ll make two healthy, delicious sauces: a classic Italian tomato for the fettucine and a traditional Pugliese stew with chickpeas, tomato sauce, rosemary with the hand-cut maltagliata pasta. Finally you’ll learn how to put it all together and the importance of liquid gold (pasta water). We will share a small bowl of each pasta dish and celebrate in what we created together.
Nicole Di Nardo is a holistic nutritionist, teacher and therapeutic chef on a mission to spread awareness on the importance of home-cooked meals. She believes healthy food does not have to be costly and takes inspiration from her Sicilian ancestors. She cooks rustic ‘Cucina Povera’ dishes to create recipes from humble ingredients that are flavourful and simple. She hosts cooking classes, conducts corporate wellness seminars and teaches at The Institute of Holistic Nutrition.
Nicole Di Nardo Nutrition
Every week The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.
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