Cooking Class Fresh Pasta

Mastering the art of homemade pasta has never been easier. This comprehensive cooking course offers a deep dive into the world of fresh pasta, from classic egg-based varieties to the heartier Sicilian durum wheat. Over the course of the class, you will learn essential techniques for mixing, kneading, and rolling out the dough, as well as the proper methods for cooking pasta and pairing it with authentic Italian sauces. Whether you’re a seasoned home cook or a beginner looking to expand your culinary skills, this hands-on experience promises to elevate your pasta game in ways you never thought possible.

This experience made our list of the 20 Best Cooking Classes In Catania.

Key Points

• A 3-hour cooking course led by a professional chef, covering the introduction to making classic egg pasta and Sicilian durum wheat pasta.
• Hands-on practice in creating pasta dough, including kneading, resting, and rolling out techniques for different pasta types.
• Exploration of three pasta shapes: tagliatelle, stuffed pasta, and maltagliati.
• Instruction on boiling pasta, achieving the perfect al dente texture, and properly dressing the cooked pasta with sauces and olive oil.
• Preparation of three sauces: Ragù, Norma, and Sicilian pesto, to accompany the freshly made pasta.

You can check availability for your dates here:

Course Overview

This 3-hour cooking course, led by a professional chef, provides participants with a comprehensive introduction to the art of making fresh pasta.

During the session, attendees will explore two types of pasta dough – classic egg pasta and Sicilian durum wheat pasta – and three distinct pasta shapes: tagliatelle, stuffed pasta, and maltagliati.

The course covers the entire process, from creating the dough from raw ingredients to cooking and seasoning the final products.

In addition, you will learn to prepare three classic Sicilian sauces: ragù, Norma, and Sicilian pesto.

At the end of the class, everyone will have the opportunity to sample the freshly prepared pasta dishes paired with Sicilian wines.

Pasta Types

The course explores two distinct types of pasta dough – classic egg pasta and Sicilian durum wheat pasta – as well as three unique pasta shapes: tagliatelle, stuffed pasta, and maltagliati.

The classic egg pasta is made using eggs, flour, and a pinch of salt, while the Sicilian variety is crafted from durum wheat flour and water.

Tagliatelle are long, ribbon-like noodles, stuffed pasta can be filled with a variety of savory ingredients, and maltagliati are irregularly shaped pasta pieces.

Participants will learn the techniques for shaping and cutting each type, ensuring they leave with the skills to recreate these authentic Italian pastas at home.

Dough Creation

Participants begin the pasta-making process by learning how to create the dough from raw ingredients. Under the chef’s guidance, they’ll mix together flour, eggs, and a pinch of salt to form the classic egg pasta dough.

For the Sicilian variety, they’ll knead together durum wheat flour and water until a smooth, pliable texture emerges. The chef demonstrates the proper techniques for kneading, resting, and rolling out the dough to achieve the desired thickness.

Learners will have the opportunity to practice these steps hands-on, transforming simple ingredients into the foundation for their fresh pasta creations. The chef offers tips and troubleshooting advice to ensure the dough develops the ideal consistency for shaping and cutting.

Cooking and Seasoning

Next, the chef guides participants through the various methods for cooking and seasoning the fresh pasta.

Learners carefully follow the chef’s instructions, boiling the different pasta shapes in salted water until they reach the perfect al dente texture.

The chef then demonstrates how to properly dress the cooked pasta, tossing it with the prepared sauces and a drizzle of high-quality olive oil to enhance the flavors.

Learners pay close attention, taking notes on the ideal cooking times and seasoning techniques.

They’re excited to try their hand at cooking the pasta themselves, ensuring they achieve the same delicious results as the chef.

With the pasta now ready, the class is eager to move on to the tasting portion of the lesson.

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Sauce Preparation

Following the pasta cooking demonstration, the chef turns his attention to the preparation of three classic Sicilian sauces that will complement the freshly made pasta.

Gathering the necessary ingredients, he begins by simmering a rich and flavorful Ragù, allowing the ground meat, tomatoes, and aromatic vegetables to meld together into a harmonious sauce.

Simultaneously, he whips up a vibrant Norma sauce, sautéing eggplant and tossing it with San Marzano tomatoes, basil, and ricotta salata.

Ragù Sauce

The chef turns his focus to the preparation of the classic Sicilian Ragù sauce, simmering a rich and savory blend of ground meat, tomatoes, and aromatic vegetables.

He explains that Ragù is a slow-cooked sauce that develops deep, complex flavors over time.

First, he browns the ground beef and pork, releasing their natural oils and caramelizing the meat. Onions, celery, and carrots are then added, sautéed until softened.

Tomatoes, red wine, and herbs simmer together for over an hour, allowing the flavors to meld and the sauce to thicken.

The chef emphasizes the importance of patience, as the long, slow cooking process is what gives Ragù its signature velvety texture and robust taste.

Norma Sauce

The chef turns his attention to preparing the classic Sicilian sauce known as Norma, a vibrant and savory accompaniment to the fresh pasta.

He begins by sautéing eggplant in olive oil until golden brown, then adds crushed tomatoes, garlic, and a pinch of red pepper flakes. The mixture simmers gently, allowing the flavors to meld.

He tears fresh basil leaves and folds them into the sauce at the last minute, preserving their bright, herbaceous notes.

The final touch is a generous sprinkling of ricotta salata, a firm, salted cheese that provides a perfect counterpoint to the rich, velvety sauce.

With its bold Mediterranean flavors, the Norma sauce promises to be a delightful pairing for the homemade pasta.

Sicilian Pesto

The chef turns his attention to whipping up a vibrant Sicilian pesto, a unique twist on the classic Italian sauce. He begins by toasting pine nuts in a dry skillet until fragrant and golden, then adds freshly grated pecorino cheese, garlic cloves, and a generous handful of wild Sicilian fennel fronds.

With a splash of olive oil and a squeeze of lemon juice, he blends the ingredients into a coarse, textured paste, retaining the rustic charm of this regional specialty. Unlike the smooth, basil-based pesto Genovese, this Sicilian version is heartier and more assertive, with the fennel fronds lending an earthy, anise-like flavor.

The chef explains how this pesto can elevate a simple plate of freshly made pasta, its bold character complementing the delicate noodles.

Frequently Asked Questions

Can Participants Take Home the Pasta They Make?

Yes, participants can typically take home the fresh pasta they make during the class. This allows them to enjoy their homemade creations at a later time and apply what they’ve learned.

Is the Class Suitable for Vegetarians or Those With Dietary Restrictions?

The class is suitable for vegetarians and those with dietary restrictions. The chef can adjust the sauces and fillings to accommodate different dietary needs, providing a satisfying pasta-making experience for all participants.

What Is the Dress Code for the Cooking Class?

Participants are encouraged to wear comfortable, casual attire suitable for cooking. Closed-toe shoes are recommended for safety, and an apron may be provided. The focus is on hands-on learning, so formal wear is not necessary for this engaging pasta-making experience.

Is There an Option to Extend the Class Duration?

Yes, there may be an option to extend the class duration. Inquire with the organizers about the possibility of adding more time to cover additional pasta-making techniques or sample more Sicilian sauces and wines.

Can Participants Purchase the Pasta-Making Equipment Used in the Class?

The participants can purchase the pasta-making equipment used in the class, such as the pasta roller and extruder. This allows them to recreate the fresh pasta at home and continue their culinary journey.

Recap

This comprehensive cooking class provides a hands-on opportunity to master the art of homemade pasta.

Participants will learn classic techniques for creating both egg-based and Sicilian durum wheat pasta, shaping them into delectable forms.

They’ll also discover how to pair the freshly made pasta with authentic Italian sauces, elevating their culinary skills and knowledge of traditional Italian cuisine.

You can check availability for your dates here: