Fresh Pasta Class
We had a great class of 3 for Pasta 101 on Sunday. Thanks to everyone who joined us!
One of the students was interested in whole wheat pasta, so we experimented with 3 doughs: one standard, one half and half, and one made entirely with whole wheat flour. We all agreed that while they were all tasty, the entirely whole wheat pasta required a hearty sauce, or would be delicious in a cold noodle salad, since the texture was firmer than the other noodles (reminiscent of buckwheat noodles).
All in all we covered: 4 doughs, gnocchi with red sauce, red pepper raviolis, a squash, sausage and mushroom free form lasagna, and several noodle shapes. Here are some pictures - click to see the full size and caption.
One of the students was interested in whole wheat pasta, so we experimented with 3 doughs: one standard, one half and half, and one made entirely with whole wheat flour. We all agreed that while they were all tasty, the entirely whole wheat pasta required a hearty sauce, or would be delicious in a cold noodle salad, since the texture was firmer than the other noodles (reminiscent of buckwheat noodles).
All in all we covered: 4 doughs, gnocchi with red sauce, red pepper raviolis, a squash, sausage and mushroom free form lasagna, and several noodle shapes. Here are some pictures - click to see the full size and caption.
©2010 Todd Schiller