Learning Pasta From an Italian Chef

Aren’t those just the cutest things? They are called cappelletti and I learned to make them from Chef Paola, transported via Skype to my kitchen from the Emilia-Romagna region of Northern Italy.

We made the pasta; we made two fillings, meat and ricotta and spinach; we rolled the pasta to the correct thickness in a machine; we cut, filled, and shaped cappelletti and ravioli; we ate the pastas with delicious sauces. What a treat and so much fun to share with a friend.

Paola, a chef with The Chef and the Dish, arrived in my kitchen courtesy of a gift from a friend. This is Paola and you can see the students, Gayle and Sandra, in my kitchen on the screen in her kitchen.

I chose the Raviolo class from a choice of 38. There are sushi, baklava, tapas, risotto, goulash, steak and poutine, chowder, jambalaya, fried chicken, international street foods, gumbo, tourtiere, pesto, gyoza, satay, paella, and more dishes delivered by chefs from their country of origin.



I had a hard time choosing, but Italian food is always my favourite. Plus, my pasta maker had been gathering dust for years and I was excited to learn things I didn’t know about traditional methods and authentic ingredients.

I loved the whole process. The help to set up Skype and ensure that technology would not be a problem was invaluable. I am one of those who only knows what she has to know for the task at hand, and no more, so I was a bit worried about that aspect.  A materials and shopping list arrived beforehand. A terrific side benefit to this class was discovering an authentic Italian food store just 1/2 hour from my house. Who knew there was such a thing as Italian flour? Not me!

But the best part? Eyes watching our steps, a friendly voice commenting on our progress every step of the way, questions answered. It was such a treat. I do want to go to Italy and take a class. This is as close as I could get without airfare.

I had lots of leftover egg pasta so decided to make some fettuccine on my own. As you can see, the initial results were some what less than satisfactory but things improved and the ever useful wooden spoons stood in to dry the strands. 



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