Back in April, I was at a bento box recipes class at Taste Buds. It was really fun for Michael and provided me with a new lunch option. It was also the first time that Michael actually enjoyed broccoli…”because it was served with egg salad”.
In September, I saw that Taste Buds was offering an adult pasta class special on Gilt. (I used to be part of Gilt’s “Gilt-y Moms” program.) I reached out to Taste Buds and asked if they would let me share the information from the class with my readers if I purchased the certificate. They were kind enough to say, “Yes”, so I’m going to share about the class this week. First, I’m going to start with how to make a basic Fresh Pasta. I will also cover how to make Spinach Ricotta Ravioli and Dessert Ravioli later this week. I’ll just say that I have a greater appreciation of Mario Batali, Giada de Laurentiis and all of the other great Italian chefs out there. Homemade pasta is time-consuming!
Fresh Pasta
Ingredients:
- 3 cups general-purpose flour
- 3 eggs
- 1 tbsp olive oil
- 1 tbsp salt
- Water (as needed)
Cooking Instructions:
- Pour flour into a large mixing bowl. Make a hole in the middle of the flour. Add the eggs (break the yolks with a fork), oil and salt.
- Mix the ingredients together until they are well combined using a fork.
- Knead the dough for 10 minutes.
- Add water if the pasta is too dry. Add flour if it is too wet. (Start with 1 tablespoon at a time.)
- Let the dough rest for 30 minutes in a plastic bowl in the refrigerator.
I will share what to do with the pasta in the next post. Meanwhile, here’s a video of the class instructors preparing the dough. (A visual really does help in this instance!)
