I was invited to take a class at the
Institute for Culinary Education, and after browsing various options, decided on a pasta and sauce making course. I love a good fresh pasta, and am a total sucker for the process.
It was a grey, wet day, but I was energized to cook! Our chef instructor reviewed several pasta variations we would attempt as groups: a saffron-based dough, a whole wheat version, and one formed using spinach (or other similar greens). We were also going to create sauces to accompany these delicious noodles: a fresh tomato sauce (and another, with the addition of meat), an alfredo, a fresh herb-style, a Bolognese, and a roasted pepper-cream sauce.
We made our way into smaller groups and Chef Loren demonstrated each process to insure a success of our efforts. After all, we were going to eat the results.... :) I had so much fun photographing everything, I had to remind myself to stop and actually perform each process so that they would gel for later (in real life!). I hope you all enjoy the photographs.
Note: you can click on each series to see them larger! It's worth it.
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| Measuring flour and making a well |
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| Incorporating the egg into the flour, bit by bit |
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| Incorporating the mixture using a bench scraper, then by hand |
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| Loren describing the gluten network |
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| kneading and forming the dough |
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| Porcinis and pancetta, starting out the Bolognese sauce |
The three groups made dough using different means - my group made the saffron dough using the dough hook attachment on a stand mixer. Not my favorite way. Chef agreed that it was tedious, and volunteered that his preferred way to make the dough was by using a food processor. I was sold.
He also showed us how to roll the dough out, first using a stand mixer attachment (easy-peasy), as well as a hand-roller. I asked about using a rolling pin as I don't own either, and in his dry wit, complete with a raised eyebrow, explained that that is the traditional way to do it, but to be prepared for a
lot of work. Ah well, challenge is my middle name....?
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| Making tagliatelle |
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| This goddess was framed on the wall; the Bolognese shaping up |
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| Ravioli demo |
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| The stand mixer slowly bringing the saffron dough together; a nice photo of me looking like I know what I'm doing :) |
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| Loren shaping tortellino |
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| A humerous moment talking about navels - the namesake for this great pasta~! |
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| Finishing up, time to feast |
It was an ambitious list and we did not get to it all. Everyone was focused, however, and some truly delightful dishes were created through the learning process. Nothing like a glass of wine in the afternoon, accompanying food that you toiled and scrambled to make!
I was happily surprised by how delicious it all was. YUM. As a result, I am definitely going to invest in a proper pasta roller to make experimenting at home a real option. There is nothing quite like fresh pasta and its sauce. Thank you for joining me in this adventure!
