PASTA MAKING | Homemade Pasta Cooking Class

 

Eggless PASTA? YES, WE CAN!

Whether you are vegan or egg-intolerant, or just curious to learn other ways to make the dough, our course of fresh pasta is also suitable for you! In fact, in Italy, many regional specialties include the use of a dough made only of flour or semolina, and water.
This is the perfect opportunity to learn how to make orecchiette and cavatelli from Apulia, Ligurian trofie and corzetti, Strozzapreti from Emilia-Romagna and buckwheat flour pizzoccheri from Valtellina.
When booking your Handmade Pasta-Making class with Mama Florence, just let us know that you prefer the Eggless option, and MaMa Florence will handle the details for you! 

Feel free to ask for your eggless Pasta-Making cooking class at MaMa Florence!  We're delighted to set up this unique culinary experience for you!

 

ALL PURPOSE FLOUR OR DURUM WHEAT semolina?

Which flours makes the best handmade pasta: semolina flour or traditional all-purpose flour?
We get this question often in our Handmade Pasta-making course.  For us there is no rule: it all depends on what kind of dish you want to prepare.  Check out the info below to learn about the characteristics of the two flours:

> Semolina <

Semolina is the diminutive of the Italian word semolina (bran), from Latin meaning "the finest flour."  Made from a durum  wheat flour, semolina has a coarser grain, and lends a heartier texture to the pasta when cooked.  Semonlina provides a  richer taste,  and gives the dough has a more vibrant yellow color.  It can be a bit harder to work with, but maintains its shape and structure better during the cooking process.

> ALL PURPOSE FLOUR <

All-purpose flour is a more refined, processed flour giving your dough a delicate and silky textureIt has a quicker kneading time, and cooks quickly. 

If you're unsure about which flour to choose, a safe bet is to blend the two flours together in equal parts, which will give you an easier-to-knead dough with terrific texture. 

At MaMa Florence's Pasta-Making Cooking Class we love to blend in alternative flour grains, such as millet, chickpea, kamut, amaranth, quinoa, and chestnut flours.  Each different flour lends an unique feel and flavor to your pasta dough, and creates exceptional flavorful pasta dishes!

 

 

HIGHLIGHTS |  PASTA MAKING | HOMEMADE PASTA COOKING CLASS 

> Make authentic, fresh Italian pasta, with or without eggs, in different shapes and sizes
> Learn the secrets of making colored pasta
> Discover the best filling and sauces for your pasta dishes
> Delicious meal of pasta dishes prepared with an appetizer, a dessert and two paired wines

PROGRAM |  PASTA MAKING | HOMEMADE PASTA COOKING CLASS 

Our pasta-making class is fun, creative and interesting and will turn you in to an Italian pasta expert! Under the guidance of our chef you will learn all there is to know about making fresh pasta. You will knead, cut, roll and fill ravioli, tagliatelle, tagliolini or other varieties. Her recipes are all based on freshness, high quality of ingredients, tradition and, most of all the chef's long experience. Your chef's colored or filled pastas, with their enticing aromas, are unforgettable. Your chef will explain the technical aspects of homemade pasta preparation, including the preparation of three different sauces. With this expert guidance, you will be making homemade pasta in your own kitchen like a pro!  This class is highly recommended for families with kids.

SAMPLE MENU |  PASTA MAKING | HOMEMADE PASTA COOKING CLASS

Autumn salad with celery, endive and pomegranate 
Seabass ravioli with pumpkin sauce and crunchy artichokes
Cannellini bean soup with maltagliati
Sliced Abate pears with aged Tuscan pecorino cheese
Walnut-stuffed poached
apples with vanilla and whipped cream

WHAT'S INCLUDED |  PASTA MAKING | HOMEMADE PASTA COOKING CLASS 

> Hands-on pasta-making class with a professional chef 
> Preparation of 3 different pasta dishes, an appetizer and dessert
> Delicious meal of prepared dishes together with wine and water
> Tasting of local wines and food products
> Main topics and recipes of the dishes prepared During The class (PDF)
> 22% VAT included
> Class duration: 3 hours plus time for lunch | Approx. 4 hours

JOINABLE CLASSES RUN FOR A MINIMUM OF 3 PEOPLE.
Should the minimum not be reached for the day you selected, you will be given the choice to pay an additional fee for a private class, change your date to another day, or be fully refunded.   Sunday courses have a minimum enrollment of 5 people for course activation.  Note that because we only use fresh, seasonal ingredients from local suppliers and farms, the menu will vary depending on what is available that day. We will send you the planned menu upon your booking. Please do let us know if you have any food allergies or preferences.




 

 

Buy this service

 

Chefs:

MICHELE BERLENDIS

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Choose Time:

10:00 AM
05:00 PM
10:30 AM
05:30 PM
04:30 PM
06:30 PM
11:00 AM
06:00 PM
02:30 PM
09:30 AM

Number of People:

Price per person:

110,00

 

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November 2018      

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