All lessons in the Pasta section:
Laminated pasta contains flour, water and/or eggs which are mixed together, kneaded and then squeezed through rollers. In addition to more common shapes, like fettuccini or spaghetti, laminated fresh pasta is also made to produce things like cannelloni, ravioli, tortellini, or hand-cut pappardelle noodles.
Laminated pasta takes more time to make than simply buying pasta, but the end result is well worth the effort. Making your own pasta is not only an extremely satisfying experience, but it also allows you to control the flavor, thickness, shape, and filling. Imagine lasagne made with thick commercially made noodles, compared to layers of thinly-rolled, fresh pasta sheets. Eating tender, delicate pasta is a completely different experience than eating commercially dried pasta.
In this lesson, you will learn about the types of flour used to make pasta. You will learn how to make pasta dough by hand and by using a food processor. You will also learn how to knead the dough, roll it through a pasta machine and various ways to cut and shape it. Finally, you will learn how to vary the color of pasta dough, so you can add interesting flavor and color to your cooking.
Mastering the simple process of making your own pasta allows you to create many new and exciting dishes.
At the end of this cooking school lesson, you will be able to:
- make basic pasta dough by hand
- learn when to make fresh pasta (laminated)
- learn how to knead pasta dough to develop gluten
- make pasta dough using a food processor
- use a pasta machine to roll out pasta
- make different-shaped pastas like cannelloni, tortellini and ravioli
In partnership with:
Northwest Culinary Academy of Vancouver