Fresh pasta dishes

The really great thing about making fresh pasta is that it is just great fun. Also you can make it at a moment’s notice. Who doesn't have eggs and flour in their kitchen? With fresh pasta you can also make the exact shape you want (cannelloni, tagliatelle, farfalle) as well as make specially flavored pastas that are quite difficult to find at the local supermarket.

Once we have learnt the principles of fresh pasta making we will learn how to cook two very traditional Italian fresh pasta dishes. Firstly, we will learn how to make classic Lasagne for which we will need to convert the fresh pasta into flat sheets. But the real secret to the success of Lasagne is actually the Bolognese ragu' made of beef and pork which I will absolutely delight in teaching you for the powerful aroma alone.

Secondly, we will learn to make ravioli stuffed with ricotta and spinach with sage butter (Ricotta e Spinaci). In my view this is actually the simplest and the best ravioli dish. It is also a typical Italian Friday dish – the traditional non meat day.

Copyright 2012 Laura Pirani