Every Friday at 6pm Rome and Sunday 7pm Rome we offer a virtual workshop focused on Italian homemade pasta.
Join our online classes to learn how to make one Pasta shape and a seasonal sauce: from the simpler (Pici) to the more difficult pasta shapes!
Buy the ticket and I will send you the Zoom invite, the list of ingredients and of the kitchen tools.
Partipating in the Let’s Make Pasta class you will prepare pasta for your meal or you can preserve it for one night and cook it in the next day.
Friday, January 28 – 6.00pm Rome
Casoncelli with butter and sage
It is a kind of stuffed pasta with a very particular shape, filled with local/poor ingredients such as breadcrumbs, parmesan, butter and parsley.
Casoncelli are served with a butter and sage sauce.
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Sunday, January 30 – 7 pm Rome
Farfalle with Arugula pesto
Join our Online Cooking Classto learn how to do Farfalle “Butterfly”, one of Italy’s oldest pasta shapes, dating back as far as the 16th century. Originating in Emilia-Romagna and Lombardia, Farfalle were apparently created by housewives seeking a way to use dough leftover from making filled pasta. The curled shape of the farfalle ensures that the pasta captures whatever sauce they are paired with.
We propose to dress with Rucola Pesto (rucola salad, garlic walnut, parmisan and olive oil).
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Friday, February 4 – 6.00pm Rome
Busiate with Trapanese Pesto
Busiate is a special Sicilian pasta formed by twisting small pieces of dough, made from durum semolina and water, around a wooden skewer to create a spiral shape.The sauce for busiate is made with almonds, a major product of the island, and basil, garlic, tomatoes and olive oil. Traditionally made in a mortar and pestle, the sauce has the consistency of a thick pesto.
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Sunday, February 6 – 7.00pm Rome
Green lemon Ravioli
Green filled pasta with fresh ricotta and lemon.
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Friday, February 11 – 6.00pm Rome
Cappellacci dei briganti (brigands hats)
Cappellacci dei Briganti are native to the cental-southern regions Molise and Lazio. The name refers to the hats the briganti, a disorderly social and political group, wore during the unification of Italy.
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Friday, February 18 – 6.00pm Rome
Cannelloni with spinach and ricotta
A different type of stuffed Pasta: Cannelloni are cylindrical pasta shapes filled with vegetable and cheese covered , besciamella and parmesan.
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Sunday, February 20 – 7.00pm Rome
Pezzetelli with beans and broccoli sauce
It is an homemade pasta typical of the Puglia region in Southern Italy made with semolina flour and water.
Its shape is made using only your hands. They are small gnocchi pressed with the tip of two fingers. I serve with a sauce made with broccoli and beans.
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Friday, February 26 – 6.00pm Rome
Lumachelle and pumpkin sauce
The Lumachelle is a pasta shape from the city of Urbino in the Marche region (Central Italy). Its name means “Small snails”. To make this pasta shape you need a gnocchi board with a stick. ( you can replace with a grater)
We dress with a Pumpkin sauce.
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Sunday, February 27 – 7.00pm Rome
Pappardelle and mushrooms source
Pappardelle (large tagliatelle) made with parsley laminated pasta. We will use the technique of laminating herbs between sheets of fresh pasta made with flour and eggs. Pappardelle are dressed with a mushrooms sauce.
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Friday, February 27 – 7.00pm Rome
Beet Cappelletti with pecorino and honey
Deep purple-red beets are used to transform classic fresh egg pasta into an eye-catching but simple main course. The combination of fresh herbs, creamy cheese and sweet honey transport you to the spring season.
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Sunday, March 6 – 7.00pm Rome
Capunti with Green Sauce
Capunti are a rustic, hand-formed pasta from Puglia. The “capunti” are short ropes of pasta, “dug into” as deeply as possible along their length using your first three fingers, until the edges roll back together. we will serve with a green sauce made with herbs and olive.
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Friday, March 11 – 6.00pm Rome
Olive leaves and Puttanesca Sauce
Join our Online Cooking Class to learn how to do Olive Leaves, green pasta made with semolina flour, water and rucola. It is shaped by hand using only a butter knife.
The Puttanesca Sauce was invented in Naples in the mid-20th century. Its ingredients include tomatoes, olive oil, olive, capers and garlic .
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Sunday, March 13 – 7.00pm Rome
Pici and Tropeana Sauce
In this class we will make Pici the thick Tuscany spaghetti, made with flour and water.
We dress pasta with the traditional Tropeana sauce.
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