Fresh Pasta Cooking Class

Cooking lessons to learn how to master fresh pasta and make it from scratch

What you'll learn
Cook many simple, traditional, hearty Italian and Tuscan recipes
How to make fresh pasta from scratch
How to customise a recipe according to the ingredients they have in their fridge and pantry
How to create a Tuscan cooking repertoire
Requirements
No previous cooking experience needed
You will need basic cooking equipment such as pots with lids, pans, baking dishes, baking sheets and bowls
You might need for certain recipes a rolling pin and a pasta machine, or the pasta attachment for your stand mixer
You will need access to a stove and an oven
You will need to shop for the ingredients listed in the recipes
Description
I am a Tuscan born and bred food writer and cookbook author. I've been teaching cooking classes in my house in the countryside between Siena and Florence for about 10 years. In this course, I'm sharing my family recipes, the menus for everyday meals and festive occasions, the tips and tricks learned teaching recipes to beginners from all over the world.With this course, you will join me in my kitchen, attending step-by-step cooking demonstrations to show you exactly how to prepare each fresh pasta recipe. We're going to use simple, affordable ingredients. Try each recipe soon after you have watched the lesson and enjoy the food with your family.We will make pici, the typical thick, homemade spaghetti of Val d’Orcia, made just with flour and water. We will make the typical egg fresh pasta, and I’ll show you how to make tagliatelle, tagliolini, ravioli, or other kinds of stuffed pasta. Then we’ll make gnocchi from scratch, and I’ll tell you the secrets to make pillowy gnocchi.We will learn which is the best flour to use to make pasta, how to prepare it in advance and how to store it, how to stuff the pasta to make tortelli, ravioli, or cappellacci. We will talk about the best dressing for every shape of pasta, and I’ll also share my favorite tomato sauce with you.>> Follow us on our blog Juls' Kitchen and social media to have a discount price <<Recipes include:TagliatelleRavioli alla maremmana (ricotta and spinach stuffed)Patato gnocchiPici, thick hand rolled spaghettiTortelli di patate (potato-stuffed tortelli) | (available soon)Maltagliati made with chestnuts flour | (available soon)Classic Lasagne| (available soon)Pesto and ricotta Lasagne| (available soon)You will learn:How to make fresh pasta from scratchHow to use a pasta machineHow to cook many simple, traditional, hearty Italian and Tuscan recipes for fresh pastaHow to use basic ingredients in the pantry to make wholesome, delicious recipesHow to customize a recipe according to the ingredients they have in their fridge and pantry

Overview

Section 1: Introduction

Lecture 1 About Juls' Kitchen

Lecture 2 About our cooking classes

Lecture 3 About fresh pasta cooking class

Section 2: The basic recipe for fresh pasta

Lecture 4 Introduction

Lecture 5 Talking about fresh pasta

Lecture 6 Talking about flour

Lecture 7 Pasta dough

Lecture 8 It's time to make tagliatelle

Section 3: Tortelli di patate

Lecture 9 About tortelli di patate

Lecture 10 Ingredients and tools for tortelli

Lecture 11 How to prepare the filling

Lecture 12 Let's make the tortelli

Lecture 13 How to cook the tortelli

Section 4: Ravioli alla maremmana

Lecture 14 Introduction

Lecture 15 The ingredients

Lecture 16 The dressing

Lecture 17 Making fresh pasta

Lecture 18 The filling

Lecture 19 It's time to make ravioli

Lecture 20 How to prepare the dressing

Lecture 21 Cook the ravioli

Lecture 22 Buon appetito!

Section 5: Farfalle primavera

Lecture 23 About farfalle primavera

Lecture 24 Ingredients and tools

Lecture 25 How to make farfalle

Lecture 26 How to prepare the dressing

Lecture 27 It's time to cook the pasta

Section 6: Pici

Lecture 28 About pici

Lecture 29 Ingredients and tools for pici

Lecture 30 How to prepare the pici dough

Lecture 31 How to prepare the pici

Lecture 32 How to cook the pici

Section 7: Potato Gnocchi

Lecture 33 Introduction

Lecture 34 Let's have a look at the ingredients

Lecture 35 How to dress your gnocchi

Lecture 36 Ingredients and tools

Lecture 37 How to cook the potatoes

Lecture 38 How to prepare the dough

Lecture 39 It's time to make the gnocchi

Lecture 40 How to cook the gnocchi

Lecture 41 Buon appetito!

Beginner cooks who want to add Tuscan and Italian recipes to their cooking repertoire,Those who have an interest in Tuscan cooking and want to start with the basics,Italian food lovers who want to cook at home traditional Tuscan food