When we arrived at the kitchen, flour, eggs and water were measured out for us to begin. We got started quickly, as we were preparing 3 different pastas with 3 sauces in 3 hours!
Time to roll out! Determining the correct texture for the pasta was definitely the trickiest part, and will take the most practice at home. Luckily the instructor was there to help and kept checking in on us as we took turns rolling it out with rolling pins and a hand-cranked pasta roller.
From the sheets of egg pasta we rolled out, we made fettucine and ravioli. We used the pasta machine to cut the fettucine, while the ravioli were prepared and cut by hand.
The water-based dough was used to make orecchiette, one of my favorite shapes! I tried to get a photo of how this was made, but the instructors' hands moved too quickly! After a little practice I managed to get the hang of the technique used to make these little ears :)
Time for lunch couldn't come soon enough, and luckily fresh pasta cooks fast! Our eggplant-ricotta ravioli was served with a butter sage sauce, the fettucine with a ragu, and the orecchiette with a fresh tomato-basil sauce.
Everything was absolutely delicious, and it was easy to keep eating! Recipes and tips will come when I make it myself. The class was a little rushed for 3 hours, but we learned lots of great tidbits of information from our enthusiastic instructor!
Have you ever made fresh pasta? Do you have a favorite shape?
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