WELCOME TO:

ALL-PURPOSE EGG PASTA +
CUTTING NOODLES AND OTHER SHAPES

 
saffron tagliatelle.jpg
 

In this class we focus on the basic technique for making a versatile egg pasta dough ~ the dough my mom taught me how to make. We start by mixing the dough by hand. Then we use a pasta machine or attachment to stretch the dough into sheets. Finally, we practice cutting the pasta sheets by hand into a variety of noodles ~ tagliolini, fettuccine, pappardelle. We also practice other shapes, such as farfalle (bowties) and quadrucci (small squares).

Where there’s pasta there must be sauce, right? So of course we will make sauce to go with our pasta. You can either watch me demo the sauce, or you can make it along with me ~ your choice.


ZOOM LINK FOR CLASS

Please click on the link above to access the class at the appointed date and time.


C LASS PREPARATION

Here are a few things you can do to get ready for class:

  • Refer to the ingredients and equipment lists below to make sure you have everything you need well before the class date. Links are provided for less common ingredients and for ingredients/brands I like and use. You don’t have to buy the exact same brand; these links are mostly to give you an idea of what you’ll need.

  • Read through the printable recipes (linked below) to familiarize yourself with them.


INGREDIENTS LIST

For the pasta:

  • "00" pasta flour (a soft-wheat flour) or unbleached all-purpose flour, such as King Arthur

  • Semolina or semola rimacinata (a finer version of semolina)

    Here are additional online sources for semola rimacinata:

    Semola Rimacinata Castelvetrano, from Gustiamo
    Finely milled Semolina Flour, from Hayden Flour Mills

  • 3 extra-large (or 4 large) eggs

  • Fine salt

    For the sauce:

  • Extra-virgin olive oil

  • 2 bottles tomato passata or 2 (28-oz) cans whole tomatoes
    (For tomato passata, I like Mutti brand and Bionaturae brand tomatoes)

  • 1 clove garlic

  • 1 small yellow or red onion

  • 1 carrot

  • A couple of sprigs of fresh basil, or a mix of basil and mint

  • 1 small fresh chile pepper or dried crushed red pepper

EQUIPMENT

  • Pasta rolling machine; either a hand-crank machine, or a pasta roller attachment for a stand mixer such as a Kitchen Aid

  • Sharp knife for hand-cutting noodles


    Other helpful (but not necessary) equipment/tools:

  • dough scraper

  • Pastry cutter (straight edge or a double cutter with straight and fluted cutters)

PRINTABLE RECIPES