Making your own laminated pasta is an experience not to be missed. Flour and eggs are mixed together and kneaded to form a...
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If you really want to learn how to cook, then you need to practice the concepts taught in this lesson. We've compiled some "edible exercises" along with some supporting recipes that will help reinforce what was taught in this lesson.
Make a Basic Egg Pasta Dough (see recipe below) in a food processor. Stop at the parmesan-stage and squeeze the dough in the palm of your hand to test consistency (it should not hold together well). Add a bit more egg until you get to the couscous stage. Next, add a bit more egg until it starts to form a ball (this means you have added too much egg). Then bring the dough back to the proper couscous stage by adding a bit of flour.
Roll, cut, cook and eat the laminated pasta. Roll the pasta and cut it into one of the shapes available on your pasta machine (e.g., linguini). Cook it and toss it with a basic sage and butter sauce (refer to the simple sauce in Step 4 of the recipe for Gnocchi with Warm Sage Butter).
Learn to vary the pasta by making spinach pasta. Follow the instructions for Mario Batali’s Green Pasta Dough (recipe below), only this time make the pasta dough by hand. Italian therapy at its best!
Make Spinach-Ricotta Ravioli (recipe below). Feel free to vary the filling if you like – you get the idea. Gently toss the hot ravioli in a simple, but delicious Basic Tomato Sauce (recipe below) and fend off your friends.
Try Mario Batali’s Lasagne all Bolognese al Forno (recipe below). We bet you’ll never go back to regular Lasagne again.
In partnership with:
Northwest Culinary Academy of Vancouver