domenica 29 giugno 2008

Italian Cooking Class
Highbury House - 110 Hinemoa Street
Birkenhead - North Shore City
25th of June

This time ... fresh pasta! How nice! We had our hands in the flour again and couldn't stop enjoying the kneading... (I hope...). Sage and butter for the pumpking and spinach ravioli and homemade tomatosauce for the tagliatelle! Mamma mia! Buonissimi!


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Ravioli and Tagliatelle dough

100gr of flour
1 egg

1. To prepare the mixture by hand, place the flour on a clean bowl and make a well in the centre.
2. Break the eggs into the well and using a fork, beat the eggs in to the well, gently drawing in flour from the sides. Continue dragging flour into the centre well, stirring the ingredients together until the dough begins to form a homogeneous mass.

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3. Begin kneading the pasta, first sprinkling the surface with flour - IMPORTANT: If the pasta is too dry or crumbly, spray with a little lukewarm water - When the right texture has been reached, form a ball and leave to rest under .

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4. You can add colour to the dough by adding a little bit of tomato paste, spinach juice (for green), carrot juice for orange/yellow or squid ink for purple/black!

Pumpkin filling

Boil or roast the pumpkin till it is so soft you can work it with a spoon, add a bit of salt and of parmesan.

Spinach Filling

Boil the spinach, drain them and blend them. Add a bit of salt and of parmesan.

Sauce butter and sage

About 30gr of butter (per person)
fresh sage (possibly…)

Melt the butter in a pan at low heat and add the sage. Serve.

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Homemade Tomato sauce

1 tin of crushed tomatoes
1 diced carrot (not compulsory)
1 clove of garlic diceddiced
extra virgin olive oil
oregano or a bay leaf (not compulsory)

In a pan add the olive oil, the onion and the garlic. Sauté the onion. When gold and soft add the tomatoes, the salt and the oregano or bay leaf. Let it cook for at least 10 minutes on a medium heat.

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