I had the opportunity to participate in a pasta making class. Our instructor, Fabio, first gave us a demonstration. Afterwards, we made our own pasta. Flour is sprinkled on the board, then the flour is dumped in a pile. A hole is made in the middle, creating a volcano. An egg is broken in the hole as well as a pinch of salt and a teaspoon of oil. Using a spoon, everything is whisked together, using hands to slowly add in flour until it becomes a ball of yellow dough. Semolina flour is sprinkled on the board and on the dough. The dough is rolled out, alternating sides and adding semolina flour when it began to stick. Once the dough is thin enough to see the shadow of your hand when held up to the light, it is ready to cut in half.
Tagliatelle is made by rolling half of the dough into scroll. Using a knife, cut the dough into strips about 0.5 cm. It is cooked for 2 minutes and then put in pesto sauce. Ravioli is made by taking the other half of dough and folding and unfolding it in half. Then put spoonfuls of the filling made of spinach, ricotta, and nutmeg in a row in the center of one side of the dough, leaving a finger-width space between each filling. Moisten all sides of each filling with water. Fold the other side of the dough over and press between each filling to seal. Using the slicer, cut out each piece of ravioli. It is cooked for 2-3 minutes then put in butter and sage sauce. Gnocchi is made by mixing mashed potatoes, eggs, and flour. The dough is rolled into a snake and then slice into little rectangles. Each piece is rolled down a fork to create texture, allowing the sauce to stick better. It is cooked til it floats and then put in pomodoro sauce.
The tagliatelle was chewy and good with the pesto. It came in varying thickness and shape. The light ravioli sauce brought out the filling, which taste earthy. It was much thinner and softer than American ravioli. Though some ravioli had an overwhelming olive oil taste due to being at the bottom of the pot. The gnocchi was my favorite. It was very soft, like a pillow, and less chewier than restaurant gnocchi. The sauce complimented and stuck to the gnocchi really well.