Fresh pasta is a thing of simple beauty. There is truly no other recipe with such few ingredients that has fed and inspired as many food lovers around the world. Dive into the technique, science and art of making pasta dough; including the feel and intuition to produce perfect results every time.
DurationFresh pasta is a thing of simple beauty. There is truly no other recipe with such few ingredients that has fed and inspired as many food lovers around the world.
Dive into the technique, science and art of making pasta dough; including the feel and intuition to produce perfect results every time. The class consists of three courses, each featuring the use of a different type of alcoholic beverage.
We’ll make:
Kingfish Crudo, pickled fennel and baby beetroot, orange, Campari dressing
Slow-roasted pumpkin Tortellini alla Vodka
Zabaglione, cherry, fresh mandarin, homemade Limoncello soaked Savoiardi
You’ll learn
The skill of making pasta dough perfect for a variety of uses, and how to turn it into tortellini
How to cook and produce desserts with different types of alcohol as well as the science behind why it’s delicious
The method to produce homemade Limoncello
A simple method to make quick pickles out of a variety of vegetables
The technique to produce a Sabayon suitable for: zabaglione, hollandaise, bearnaise and Montrachet’s lamb sabayon
Why everyone should give their pumpkins more time in the oven
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