We've discovered that people are crazy about learning to make homemade pasta. In a Giornal-e recently, the announcement of a pasta-making class with Chef Raymond Gillespie generated so much response that it grew into a series. Salumeria Italiana's chef Raymond teaches students to make their own tagliatelle. As Raymond promises, you will get your hands dirty. The first two have been such fun as everyone joins in to mix, knead, roll out, and cut the tender pasta. Class members say they've not only learned about making pasta and sauces, but love to eat it. No leftovers after these classes. Accardi Foods in Medford generously allow us to use the beautiful, fully-equipped kitchen with plenty of space to spread out.
Like all Italian cooking, pasta making is simple but relies on good products -- Antimo Caputo 00 flour [1], Partanna Extra Virgin Olive Oil [2] and Frantoia Extra Virgin Olive Oil [3], La Valle San Marzano DOP tomatoes [4], aged Parmigiano-Reggiano DOP cheese [5], and more. The recipes for Fresh Tagliatelle [6], and the sauces, Porcini Sauce [7], and Asparagus and Lemon Zest, [8] plus a refreshing Simple Salad Greens with Rubio [9] are in Recipes. Stay tuned -- we're planning to hold more classes in the future.
Printer-friendly version