Sunday, March 31, 2013

Pasta 100+1


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!

Dump flour on your surface and create a hole.

Add your eggs.
And begin to whisk. Have that left hand ready because the egg rive is about to flow!

 Our turn!



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. 
Look at that Italian sass.
Rolling, folding and slicing to make angel hair, tagliatelle, and pappardelle. 


Just slice and shake.
A work of art.

 On to the filled pastas.
Cannelloni filled with ricotta and spinach.


Ravioli and Tortellini.
Cut.
Fold.
And shape.

My Pasta! 



 And of course we got to eat!