I need more work on my pasta-making skills
I took a cooking class in Italian with a group of advanced Italian speakers. On the menu:
- Homemade tagliatelle
- Homemade tomato sauce
- Spinach and onion frittata
We started with the pasta, by mixing an egg into pasta flour (its a little less ground than all-purpose), and kneading the dough as we incorporated more flour.
Then, we rolled it out thin:
Once it was thin enough, we folded it in three, and cut strips:
We dropped it in a pot of boiling water, and let it cook for 5 minutes before we drained it, and tossed it with the sauce!
During the process of making the pasta, we made our tomato sauce. We cut fresh tomatoes into large chunks, and tossed them into a pot with garlic that had been warming in olive oil, and fresh basil.
The end result? Delicious!
We also made a frittata, with a mountain of onions and a few zucchini. We sliced both thin, and tossed them in a pan with garlic and oil, and cooked them until they were soft:
We poured scrambled eggs mixed with parmesan cheese and cracked white pepper over the top, and let the bottom brown until there is a nice crust (it makes it easier to flip!)
Yummy! I can't wait to cook it with friends at home! I'm hoping I can figure out a way to make gluten-free pasta for RNB - it shouldn't be too hard, just a matter of practice.