In this step-by-step class, you will learn how to combine flour and eggs to make a soft, silky dough by hand and roll it using a pasta machine.
DurationIn this step-by-step class, you will learn how to combine flour and eggs to make a soft, silky dough by hand and roll it using a pasta machine.
You will make two kinds of egg pasta typical to the Emilia-Romagna region, tagliatelle, and garganelli.
Tagliatelle, a well-loved and well-known pasta, are long, flat ribbons similar in shape to fettuccine.Garganelli are meant to look like a trachea – the tube connecting your nose to your lungs.
They are the equivalent of penne pasta, and they are formed by rolling a flat, square piece of dough into a cylindrical shape.
Traditionally, garganelli were made by rolling them along the piece of a weaving loom called a pettine in Italian – a comb. You will only find fragments of pettine for sale in antique markets and online, and an acceptable substitute is a ridged garganelli or cavatelli board.
The grooves the board makes aren't quite as fine as with a pettine, but the pasta still looks pretty, and it tastes the same. To accompany our pasta, we will cook a simple, tasty Sausage and Pea Ragu – and we will have lunch togethervirtually.
Ciao! My name is Marina, welcome to Pasta Journey!
In Italy, making pasta together is a Sunday tradition. We cook together and express our love for family and friends through food. My pasta journey began at four years of age in my Grandmother Benedetta’s kitchen in Sicily, where she taught me to craft my first handmade tagliatelle. I love to teach and can’t wait to share my family recipes with you.
Prior to arriving in Australia, I Iived in Bologna, the Italian capital of pasta making. There I learnt how to master different flours and to blend them properly with eggs or water.​
Shanghai, Taipei and Hong Kong have also be my home. During my time abroad, I would regularly prepare Italian food to remain connected to my heritage and family back home.
When living in Taipei, I also founded the successful in-home cooking school “Ginger Kitchen”.
Learn the art of making handmade pasta. This popular class will inspire you to get creative in the kitchen.
This class will show the difference between dried and fresh pasta, and just how easy it is to make your own from scratch.
Homemade pasta is so tasty, why not treat yourself whenever you feel like it? Learn the secrets to the perfect pasta and gnocchi dough,, and much more.
Pasta Sauces Cooking Classes are offered by Lori's Sense For Taste for all ages and skill levels. Lori’s classes will help you to discover your inner cook by developing your senses of taste for individual ingredients, allowing you to develop your own individual style of cooking.
Cavatelli are a pasta shape from the Molise/Puglia region in Italy (& my MIL’s signature dish) made with Semola Flour. Easy to make and delicious to eat. You will also learn to make other shapes using the same semola flour. (This pasta can be made vegetarian/vegan)
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