Pasta Making Take Two

In July, I retook the pasta making class with Diane at Eat Local. To make a long story short, the original class was intended to be took with her. It was really fun, and I think my dough turned out better this time around.

I recommend the class. I think pasta making would be a great group activity.

The location

 

The assignment

 

The recipe

 

The ingredients

 

Our dough

 

Stretching the dough

 

Di stretching her dough

 

I made fettuccine this time. Last time, I made angel hair.

 

With our pasta

 

Pasta Making Class

June’s activity was making homemade pasta from scratch. I got a Groupon for Eat Local, and I was very pleased with the class and overall value of the Groupon!

The class was small (I think some people didn’t make it). The instructor was great. Throughout, we were brought samples of some of their food offerings. The food was really good. We also got a plate of pasta and a small dessert. So I left feeling quite full. They offered complimentary beverages.

The recipe was three ingredients. Yes; three! Flour, eggs, and a pinch of salt.

This is something I would do again, if I had a pasta making machine. Hint hint. If anyone wants to invest in one for me or give me their old one. I would make some pasta for you.

 

The three ingredients

I made a mound with two cups of flour, and cracked three large eggs in the center.

Action Shot: I used a fork to bring the flour, pinch of salt, and eggs together.

Kneaded dough.

Wrapped and sat aside for 15 minutes.

Cut the dough in half, and used this apparatus to do one half at a time.

Stretching the dough out.

I decided to make spaghetti noodles.

Action Shot: Making my pasta!

My pasta to take home.

Dinner.

Italian Cooking Class

I took an Italian cooking class with Linda at Al Boccalino.

First off, don’t ask me to make any of it. I’m more of a support role in the kitchen. I have no problem accepting that fact. LOL!

The first part of the class was chopping a bunch of stuff. The class of 12 split tasks. I minced garlic, cut roasted peppers, zested lemon, chopped parsley, de-leafed thyme, and more.

The first things we made were Bruschetta Con Fagioli and Stacciatella. I didn’t have any part in making the latter (it reminded me of egg flower soup but with spinach), but I was involved with the Bruschetta. I even helped put the toppings on. We rubbed garlic on the bread and added a bean mixture, cheese, and parsley. It was very good!

The next things we made were Pasta Alla Diavolo and Arrosto Con Cipolline. The pasta was really good with lots of flavor and the pork loin was super yummy.

And for dessert, we made Tiramisu Alla Sarda. I’m actually not a big Tiramisu fan, but I enjoyed it since it was the fruit of my labor. I didn’t get a picture of it sadly, but I helped dip the Lady Fingers in the espresso. The finishing touch was chocolate sauce, and chocolate makes everything taste good.

I did the class through a Groupon. I wouldn’t recommend it. Because in the end, with service charges, tips, etc., it felt like I ended up paying the full price of what the class would have cost without the Groupon. I didn’t read the reviews, but one of my classmates did. She said that was one of the negative comments other buyers have said about the class. I will read the reviews (and fine print) closer next time.

Still, the food was good, and I enjoyed the instructor and the folks in the class. And of course spending time hanging with Linda, who is a mentor and a friend – a woman I admire greatly, is always a treat. She exemplifies grace and dignity and has been a wonderful counselor and encouragement giver in my journey. She is fantastic!

Oh. And on a whole new subject, I welded a few Saturdays ago at the Maritime Festival. It’s not something I see myself doing again. My hair is flammable and there were sparks going everywhere.That would not be good *_*.

Next month’s activity is a pasta making class.

Linda and I

We did a lot of chopping. I zested lemon, minced garlic, and cut thyme, pepper and other stuff.

First courses Bruschetta Con Fagioli and Stracciatella – Yummy

The Pasta Alla Diavolo simmering. It smelled so good!

Mixing the Pasta All Diavolo – I have to have one action shot

Arrosto Con Cipolline and Pasta All Diavolo. Actually the pork is something I should try making.

Cooking Class

I did a cooking class with Linda in August. It was on French cooking. It was inspiring because the instructor was an American who has lived in France for 21 years. It was more demonstrative, but we were fed very well. My favorite was the lovely lamb chops and excellent eggplant.

I want to be more classes. It’s something different to do, and you get to eat good food!

Bread

So I went to this bread making class at Il Fornaio on Saturday with Gabriela. It was fun. The classes I really want to take are at the beginning of the year, pizza, sauces, and fresh pasta! So, I need to be watchful and get signed up next year. Basically there is a class a month on the second Saturday. The ones that interest me the most I missed were: January – pizza, March – sauces, and May – fresh pasta. Out of the ones coming up, I may do soup, but I really want to do the ones mentioned above.

Gaby and I.