Wednesday, April 4, 2012

So...what do you do in a...pasta class?

I am often asked, "what happens in the pasta class?". 
Well, we don't just open the bag and throw it in the water...if that's what you mean!

The pasta classes at Urban Kitchen are some of the most popular and fun classes that we have.  Pasta is made from scratch using a basic two-egg dough that is easy for beginners to handle.  I admit we do not do the "flour on the board with a well for the eggs" method.  I prefer the food processor method; it's must less intimidating, it's fast and it works great! 
The pasta machine is a manual, hand-cranked version that usually requires two people so it is a fun team-building (or friend-building) exercise.  After the pasta is rolled out (if you don't have a pasta machine, you can use a rolling pin), you can cut it into all kinds of shapes.  The class favorite is bowties or farfalle.  We also make linguini.  And, everything is handcut so, yes, it's rustic!
Class includes two sauces; a marinara and then something else.  The marinara helps pass the time while we are allowing the pasta dough to rest (30 minutes).  Once made and laid out on sheet pans, pasta can be frozen or must be used immediately.  In class, we follow the "use immediately" program.  Fresh pasta cooks very quickly so once your water comes to a boil, be ready with a tool that will fish the pasta out a spider or some other slotted or wire tool.  The pasta then goes into a small amount of sauce that has been warmed in a saute pan to finish.  Remember, in's all about the pasta, not the sauce.  Sauce is treated like a condiment.
So that's Pasta 101 in a nutshell...hope to see you in class!

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