LA PASTA FATTA IN CASA | Corso di cucina per pasta fresca
ESPLORAZIONE CULINARIO A FIRENZE | Giro Mercato e corso di Pasta fresca
Eggless PASTA? YES, WE CAN!
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.
This is the perfect opportunity to learn how to make orecchiette and cavatelli of Apulia, trofie and corzetti Ligurian, Strozzapreti Emilia and pizzoccheri Valtellina with buckwheat flour.
When booking your Handmade Pasta-Making class with Mama Florence, just let us know that you prefer the Eggless option, and MaMa Florence will handle the details for you!
Feel free to ask for your eggless Pasta-Making cooking class at MaMa Florence! We're delighted to set up this unique culinary experience for you!
ALL PURPOSE FLOUR OR DURUM WHEAT semolina?
Which flours makes the best handmade pasta: semolina flour or traditional all-purpose flour?
We get this question often in our Handmade Pasta-making course. For us there is no rule: it all depends on what kind of dish you want to prepare. Check out the info below to learn about the characteristics of the two flours:
> Semolina <
Semolina is the diminutive of the Italian word semolina (bran), from Latin meaning "the finest flour." Made from a durum wheat flour, semolina has a coarser grain, and lends a heartier texture to the pasta when cooked. Semonlina provides a richer taste, and gives the dough has a more vibrant yellow color. It can be a bit harder to work with, but maintains its shape and structure better during the cooking process.
> ALL PURPOSE FLOUR <
All-purpose flour is a more refined, processed flour giving your dough a delicate and silky texture. It has a quicker kneading time, and cooks quickly.
If you're unsure about which flour to choose, a safe bet is to blend the two flours together in equal parts, which will give you an easier-to-knead dough with terrific texture.
At MaMa Florence's Pasta-Making Cooking Class we love to blend in alternative flour grains, such as millet, chickpea, kamut, amaranth, quinoa, and chestnut flours. Each different flour lends an unique feel and flavor to your pasta dough, and creates exceptional flavorful pasta dishes!
HIGHLIGHTS | PASTA MAKING | MARKET WALK & HOMEMADE PASTA COOKING CLASS
> Make authentic, fresh Italian pasta, with or without eggs, in different shapes and size
> Learn the secrets of making colored pasta made with farm-to-table ingredients
> Discover the best filling and sauces for your pasta dishes
> Fun Florence market walk with local English-speaking guide
Come enjoy your fascinating exploration of a bustling Florence food market before your cooking class with a friendly English-speaking guide. The Florence market is a place where the stalls are heaped with produce raised in the green belt around the city and brought in before dawn by the producers. You'll see everything from seasonal produce, fish, fresh and salt-cured meats, cheeses, and much more in a true Italian farm-to-table experience. Your English-speaking guide will take you through the market, explaining local products as you absorb the sights, sounds, and smells of this incredible foodie dream.
Your morning will continue with your pasta-making class, providing you with a fun, creative and interesting experience, and will turn you in to an Italian pasta expert! Under the guidance of your chef you'll learn all about making fresh pasta. You'll knead, cut, roll and fill ravioli, tagliatelle, tagliolini or other varieties. Your chef's recipes all focus on the seasons, high quality of ingredients, tradition and, most of all, your chef's long experience. Your chef's colored or filled pastas, with their enticing aromas, are unforgettable. Your chef will explain the technical aspects of preparing homemade pasta, including the preparation of three different sauces. With this expert guidance, you'll be making homemade pasta in your own kitchen like a pro! This class is highly recommended for families with kids.
SAMPLE MENU | PASTA MAKING | MARKET WALK & HOMEMADE PASTA COOKING CLASS
Caramelized Goat Cheese with Zucchini and Mint Salad
Ricotta-filled Fresh Ravioli with New Tomato Sauce and Italian Bacon
Fresh Egg Tagliatelle with Basil and Pine Nut Pesto
Tuscan Maltagliati with Beef Ragout
Yogurt Mousse with Macerated Seasonal Berries and Apple Balsamic Vinegar
WHAT'S INCLUDED | PASTA MAKING | MARKET WALK & HOMEMADE PASTA COOKING CLASS
> Hands-on pasta-making class with a professional chef
> Guided Market Walk before class with English-speaking guide
> Preparation of 3 different pasta dishes, an appetizer and dessert
> Delicious meal of prepared dishes together with wine and water
> Tasting of local wines and food products
> Main topics and recipes of the dishes prepared During The class (PDF)
> 22% VAT included
> Class duration: 3 hours plus time for lunch | Approx. 4 hours
JOINABLE CLASSES RUN FOR A MINIMUM OF 3 PEOPLE.
Should the minimum not be reached for the day you selected, you will be given the choice to pay an additional fee for a private class, change your date to another day, or be fully refunded. Sunday courses have a minimum enrollment of 5 people for course activation. Note that because we only use fresh, seasonal ingredients from local suppliers and farms, the menu will vary depending on what is available that day. We will send you the planned menu upon your booking. Please do let us know if you have any food allergies or preferences.
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