The festive season is fast approaching and Villa Romantica is a hive of cooking activities!
We have the pleasure of hosting Pietro Fabiano a talented young Italian chef who has worked in many prestigious restaurants of the Lago Maggiore area.
While he is settling down and waiting to start his new career in New Zealand, Pietro is experimenting Italian dishes using NZ ingredients… and we are his lucky guinea pigs.
Join us on Saturday 6 December to prepare and enjoy a banquet of fresh pasta dishes to impress your family and friends this summer. I’m going to be showing you lots of fresh pasta recipes this next year and I hope you will cook right along with me.
Fresh homemade pasta is truly a fun thing to make and has so many creative possibilities, plus you can make it at a moment’s notice – who doesn’t have eggs and flour in their kitchen?
I’ve posted about making fresh pasta before, but I wanted to do an update and include a video to show you just how easy it is. I know when people can see something being made they are more likely to try it. So the video within this post may inspire you to make the leap!
There is no one correct recipe for fresh pasta. In Italy, different regions have different ways of making it. Some places only use eggs and flour and others use only water and flour. Some cooks add a little salt and olive oil, some do not. You will have to experiment and decide what pasta recipe you like.
How do I like to make mine? I basically make my pasta the way they do in the Emilia Romagna region of Italy – with just fresh eggs and flour.
Book your next fresh pasta class with me – raffaela@aldente.co.nz
Ciao for now!
Raffaela