LA PASTA FATTA IN CASA | Corso di cucina per pasta fresca

 

FRESH PASTA WITHOUT EGGS?  JUST ASK!

Whether you are vegan or intolerant to eggs, or just curious to learn other ways to make the dough, our course of "fresh pasta" is also suitable for you!  In fact, in Italy, many regional specialties include the use of a dough made only of flour or semolina, and water. 
It will be a good opportunity to learn how to make orecchiette and cavatelli of Apulia, trofie and corzetti Ligurian, Strozzapreti Emilia and pizzoccheri Valtellina with buckwheat flour. 
The reservation of the course of "fresh pasta" specified favorite pasta without eggs, will do the rest of MaMa Florence!

 

FLOUR TYPE 0 OR WHEAT HARD?

This is a question that we feel do regularly in our course of pasta made by hand. For us there is no law: it all depends on what kind of dish you want to prepare and know the characteristics of the two flours:

> WHEAT HARD <

The word comes from the Latin semolina like, which means "fine flour." It is a hard wheat flour more gritty to the touch, which gives the pasta a rough texture, a color more yellow, a stronger flavor and takes better cooking. It is perfect for fresh pasta seasoned with robust sauces. 

> FLOUR TYPE 0 <

It is a flour obtained from the milling of wheat, it is easier to work with and is used for fresh pasta with a silky texture and light seasonings. We should pay attention to the cooking. It can be mixed with the semolina, for a dough not too heavy but with more body.

During "The homemade pasta" from MaMa Florence often we mix different types of flour, such as chickpeas, chestnuts, millet, lentils, quinoa, amaranth, spelled, kamut to produce dishes with new flavors.

 

 

MAIN THEMES |  THE HOMEMADE PASTA | COOKING COURSE FOR FRESH PASTA  

> Prepare different types of fresh pasta, egg or without 
> Discover how to color the dough for amazing dishes 
> Learning to match the best fillings and toppings
> Prepare a trio of pasta, an entree and a dessert and match the right wines 

PROGRAM |  THE HOMEMADE PASTA | COOKING COURSE FOR FRESH PASTA  

The homemade pasta course is not only informative, but also very fun! Thanks to the guidance of our chef, you will learn how to make a good dough , to respect the working time and rest, and techniques for obtaining ravioli, tagliatelle, tagliolini, pappardelle, crescents, hats, tortelli depending on the week menu! Not only that we will teach you to color the pasta and combine it with the best seasonings to enhance their taste and going to set up with easy stuffed with meat but on the effect, fish or vegetables combining gravies or sauces designed specifically for each dish. You will learn how to make refined first or ask a colorful menu and fun for a lesson together with your children!

MENU TYPE |  THE HOMEMADE PASTA | COOKING COURSE FOR FRESH PASTA  

Autumn salad with endive, celery and pomegranate
Sea bass ravioli with pumpkin cream and crispy artichokes
pink noodles with chard sauteed with chili
paste and beans with maltagliati
carpaccio Abate pears with Tuscan pecorino cheese
stuffed apples to vanilla cream with nuts

INCLUDED IN COURSE |  THE HOMEMADE PASTA | COOKING COURSE FOR FRESH PASTA  

> Course with direct participation performed by a professional chef 
> Preparing a menu with pasta tris, entree and dessert
> Tasting of the dishes prepared at the table, accompanied by wine and water
> Coffee, teas and soft drinks
> Main themes and recipes dishes prepared during the lesson (PDF)
> 22% VAT
> lesson Duration: 3 hour course and tasting | total 4 hours

COURSES ARE ALWAYS KEPT FROM CHEF ITALIAN BUT OFTEN IN ENGLISH. COURSES ACTIVATE WITH A MINIMUM 3 PARTICIPANTS.
If the minimum number is not reached, for the lesson booked you will be offered the opportunity to change the date, choose to take the course privately by adding a small amount in more or cancel the reservation and be fully refunded.
Sunday courses have a minimum enrollment of 5 people for course activation. Note: Because we use only seasonal ingredients we buy from local suppliers, the menu varies from week to week. We will send planned menu for the lesson at the time of the request of the course on your part. Please inform us immediately of any intolerances, allergies and preferences.

 

Prenota questo corso

 

Chef:

MICHELE BERLENDIS

Seleziona Data:

Seleziona Time:

10:00 AM
05:00 PM
10:30 AM
06:00 PM
02:30 PM
09:30 AM
05:30 PM
04:30 PM
06:30 PM
11:00 AM

Persone:

Prezzo per persona:

110,00

 

PRENOTA

Tutti i corsi

 

 

 

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September 2018      

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