100 grams of Flour + 1 egg per person.
The Dickinson College Farm is hosting a series of sustainablity classes and today's class was on the art of fresh pasta. The class was taught by Luca, a professor from the Italian department. He was hilarious, fully of Italian sass and great spirit!
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| Dump flour on your surface and create a hole. |
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| Add your eggs. |
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| And begin to whisk. Have that left hand ready because the egg rive is about to flow! |
Our turn!
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| Everyone is hard at work. Luca made it look so easy. |
After 30 minutes of letting the dough rest, it was time to start rolling.
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| Look at that Italian sass. |
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| Rolling, folding and slicing to make angel hair, tagliatelle, and pappardelle. |
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| Just slice and shake. |
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| A work of art. |
On to the filled pastas.
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| Cannelloni filled with ricotta and spinach. |
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| Ravioli and Tortellini. |
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| Cut. |
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| Fold. |
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| And shape. |
My Pasta!
And of course we got to eat!
