Discover how quick and easy it can be to make your own fresh pasta at home at this fun and hands-on workshop. Participants will learn the classsic pasta dough recipes, both wheat flour and semolina, with eggs and without (vegan), that are the basis of a wide variety of different types of pastas. If you own a pasta machine, you are encouraged to bring it along, otherwise one will be provided.
Pastas that will be demonstrated include: Tagliatelle, Pappardelle, Farfalle (butterflies), Tagliarini, Maltagliati, Lasagne, Chitarra (rolled on a special “guitar” cutter), Orecchiette, Torfie, Pici, as well as Garganelli and Cavatelli (rolled on a gnocchi board), and stuffed Ravioli. Participants will get to make their own batch of whatever pasta they like best.
Robert will be covering;
– The differences between pasta varieties, what sauces suit them best, and why.
– The basic ratios for making fresh pasta.
– Understanding the properties of a good dough.
– Cutting, shaping and cooking fresh pasta.
– Regional differences
– Secrets from Italy and some advanced techniques for impressing friends and family.
Participants will learn about, make and eat lots of fresh pasta, and possibly take some home (if there’s any left!). Robert will also provide a take-home recipe leaflet with the pasta dough, sauces and fillings learned in the class.
Robert Rubino trained as a chef at The Culinary Institute of America, and recently returned from a year of studying, working and making a variety of fresh pastas by hand every day in the Emilia Romagna region of Italy. Considered the fresh pasta capital of the world, they are especially known for their ravioli or “stuffed pastas.”