In this online class, we will teach you how to create fresh colorful pasta with natural ingredients. You will have the opportunity to learn how to make different types of pasta, also learning the secrets for perfect dough. We will teach you the tricks for optimal processing and conservation.
You will learn how to create three different doughs: one classic and two colored (green and red). We will make the three types of dough from scratch. We will create both colorful ravioli and fettuccine. We will explain 3 different types of ravioli fillings:
Classic – Ricotta and spinach
Special – Pears and Pecorino
Rustico – Potatoes and speck flavored with rosemary
To prepare the ravioli with colorful dough made together, during the online class, we will make the ricotta and spinach ravioli. The other two fillings will be explained by me on video so you can remake them when you want to prepare new ravioli!
We will give you useful advice for the sauces.
What: Online Cooking class of pasta making from scratch(ravioli and fettuccine) with three different types of dough
Start time: 7pm (Italian time)
How: To attend the online class, you need to have these ingredients:
For the three types of pasta dough:
500g 00 Flour
4 medium eggs
For the filling of the ravioli:
250g Ricotta cheese
100g Boiled spinach
You need to have also this equipment:
Why: You have to learn how to make two type of homemade pasta, fettuccine and ravioli
You can discover how to make three different types of colored dough
You can take the opportunity to learn something new of the Italian food
A practical technical video lesson in which you will have fun and you will feel at home with us!
The cooking class includes:
For the video class we will use the Zoom application: you will be sent a link with which to access the lesson. Once connected to each other, we can proceed with the lesson.
Please specify in your booking various intolerances and allergies.
Remember that the line does not work for everyone in the same way, therefore we apologize for any inconvenience due to the connection.