I am a Tuscan born and bred food writer and cookbook author. I've been teaching cooking classes in my house in the countryside between Siena and Florence for about 10 years. In this course, I'm sharing my family recipes, the menus for everyday meals and festive occasions, the tips and tricks learned teaching recipes to beginners from all over the world.
With this course, you will join me in my kitchen, attending step-by-step cooking demonstrations to show you exactly how to prepare each fresh pasta recipe. We're going to use simple, affordable ingredients. Try each recipe soon after you have watched the lesson and enjoy the food with your family.
We will make pici, the typical thick, homemade spaghetti of Val d’Orcia, made just with flour and water. We will make the typical egg fresh pasta, and I’ll show you how to make tagliatelle, tagliolini, ravioli, or other kinds of stuffed pasta. Then we’ll make gnocchi from scratch, and I’ll tell you the secrets to make pillowy gnocchi.
We will learn which is the best flour to use to make pasta, how to prepare it in advance and how to store it, how to stuff the pasta to make tortelli, ravioli, or cappellacci. We will talk about the best dressing for every shape of pasta, and I’ll also share my favorite tomato sauce with you.
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Ravioli alla maremmana (ricotta and spinach stuffed)
Pici, thick hand rolled spaghetti
Tortelli di patate (potato-stuffed tortelli) | (available soon)
Maltagliati made with chestnuts flour | (available soon)
Classic Lasagne| (available soon)
Pesto and ricotta Lasagne| (available soon)
You will learn:
How to make fresh pasta from scratch
How to use a pasta machine
How to cook many simple, traditional, hearty Italian and Tuscan recipes for fresh pasta
How to use basic ingredients in the pantry to make wholesome, delicious recipes
How to customize a recipe according to the ingredients they have in their fridge and pantry