Homemade pasta preparation began with creating a dough using "00" flour and eggs, demonstrating that expensive machines are not necessary. Techniques for cutting ribbons of dough were shown. An extensive list for Italy travel recommendations was provided, featuring restaurants and cocktail bars. A memorable dining experience at Il Pizzaiuolo included outstanding gnocchi, and tagliatelle was served with ragù sauce and Parmigiano Reggiano. This pasta class marked a highlight of a two-and-a-half week European trip, emphasizing that unexpected meals can be the most delightful.
We made a well in our pile of "00" flour and cracked each egg in the middle, using a fork to break up the yolks as we created our dough.
Strazzulo showed us how to fold our leftover dough and use a knife to cut the ribbons, which were revealed in appropriately dramatic fashion as we slid our knife underneath them.
The list also directed us to Locale, a chic and creative cocktail bar.
As with the previous two dishes, Strazzulo finished cooking our tagliatelle in the ragù sauce. The shower of Parmigiano Reggiano cheese arrived once it was off the heat.
Collection
[
|
...
]