Every class feels like iron chef, the market changes and we jump at the chance to use the seasonal best. I don’t repeat lessons week after week or I would be bored to tears. This week I was asked to make fresh pasta and show how to make ravioli, the porcini inspired a simple mushroom filling and while making ravioli, we used the extra pasta to show how to make some spaghetti alla chittara by rolling the dough thicker and using the special cutter which comes with the machines.
( I also have the original “guitar string” pasta cutter from Abruzzo)
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| roll the pasta thicker for a chewier bite to the dough |
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| we rolled out a very delicate dough to create oversized ravioli |
Thanks to my students, every class is special!
Next big trip is to Sorrento for our Slow Food Kansas City tour. Every other year I take this convivium from Kansas City with Chef Jasper Mirabile to explore the pleasures of the table.
This year we will drink wine, see buffalo mozzarella being made, have a fabulous pasta experience in Gragnano and get a lesson on the REAL San Marzano tomatoes.
The secret to good cooking are good ingredients and we go to the source to learn why.
In American you have great resources such as Gustiamo! tell Beatrice that you are friends of Divina Cucina….