Hands-on italian cooking classes in rome
Recipes of the Pasta lesson in Rome and Tiramisù at Italian cooking classes in Rome
The recipes of the pasta lesson in Rome may vary from what you did on the day of the cooking class, however, the chefs use substitute ingredients but with the same procedures and cooking times. For example, spinach is sometimes used for ravioli stuffing, sometimes other leafy vegetables such as chard are used in the same way.
Pasta dough Recipe and Procedures
Tools required and used in the pasta lesson in Rome
-
fork;
-
rolling pin;
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spatula;
-
knife;
-
pasta machine;
-
guitar for pasta;
-
Ravioli cutter;
Ingredients for the pasta dough
-
100 g of medium proteins wheat flour (12g-14g)
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1 medium corn feed chicken egg (60g)
-
a drizzle of EVO
-
a pinch of salt
Proceedings and steps
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open the egg in the whirl flour;
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add salt and oil;
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mix until it reaches the hard consistency
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knead the dough for 3 minutes
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leave for 5 minutes at least
-
process the pasta
Leave the pasta to rest for 5 minutes, do not put it in the fridge. Make sure the dough is dry and hard. Never leave the pasta uncovered. When you cut the dough, make sure that it is rich in flour to prevent it from sticking.
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Carbonara Sauce
Tools required
-
Cooking pan;
-
plastic spatula;
-
ladle;
Ingredients
-
2 slice of guanciale;
-
1 egg;
-
2 tablespoon of Parmesan;
-
1 tablespoon of Pecorino Romano
-
salt;
-
pepper;
Proceedings
-
cook the guanciale;
-
add a ladle of cooking water;
-
add the pasta halfway cooked;
-
finish cooking the pasta;
-
when the fire is off, add the mixture of egg, cheeses, salt and pepper.
5 Minutes
x2
On average expensive
Make sure that the fire is off when you add the egg mixture, the pasta should be boiled in water only halfway, finish cooking your pasta in the pan with one or two ladles of the cooking water.
AMATRICIANA Sauce
Tools required
-
Cooking pan;
-
plastic spatula;
-
ladle;
Ingredients
-
2 slice of guanciale;
-
150 g of tomato pure;
-
little bit of sliced onion;
-
2 tablespoon of Pecorino Romano
-
salt;
-
pepper;
Proceedings
-
cook the guanciale;
-
add the tomato in and cook for 15 min;
-
add a ladle of cooking water;
-
add the pasta halfway cooked;
-
finish cooking the pasta;
-
serve with Pecorino piping hot.
10 to 30 Minutes
x2
Cheap
Make sure that the fire is off when you add the pecorino at the end, the pasta should be boiled in water only halfway, finish cooking your pasta in the pan with one or two ladles of cooking water.
gricia Sauce
Tools required
-
Cooking pan;
-
plastic spatula;
-
ladle;
Ingredients
-
1 slice of guanciale;
-
Black Pepper;
-
2 tablespoon of Pecorino Romano
-
salt;
Proceedings
-
Make a mixture of pecorino, black pepper, and cooking water in a separate container;
-
cook the guanciale;
-
add a ladle of cooking water;
-
add the pasta halfway cooked;
-
finish cooking the pasta;
-
Add the pecorino mixture and melt it;
-
serve with Pecorino piping hot.
5 Minutes
x2
Cheap
Make sure that the fire is off when you add the pecorino mixture at the end, the pasta should be boiled in water only halfway, finish cooking your pasta in the pan with one or two ladles of cooking water.
The compound of pecorino must be buttery consistency, and no liquid, without lumps.
Butter & Sage Sauce
Tools required
-
Cooking pan;
-
plastic spatula;
-
ladle;
Ingredients
-
A knob of butter;
-
2 leafs of fresh sage;
-
1 tablespoon of Parmesan
-
salt;
-
pepper;
Proceedings
-
melt the butter;
-
add the sage in and cook for 2 min;
-
add a ladle of cooking water;
-
add the ravioli halfway cooked;
-
finish cooking the pasta;
-
serve with parmesan piping hot.
3 Minutes
x2
Cheap
Make sure that the fire is off when you add the parmesan at the end, the pasta should be boiled in water only halfway, finish cooking your pasta in the pan with one or two ladles of cooking water. Do not burn the butter, the brown butter is burnt, it is not an Italian recipe.
