Pasta!!!

In Florence, we went to a pasta making class! I love pasta but I have never made it from scratch. It turns out fresh pasta is way easier to make than I thought.

First you need to make the dough. Surprisingly there are only 2 ingredients, water (or egg for protein) and flour. We used egg. You need to mix them thoroughly and knead the dough. 

You knead (pun intended) to do this until the dough is an even yellow colour and a little transparent when stretched.

Next you roll it out as thin as you can, which might take a little while. You should be rolling back and forth about an inch at a time.

Then, cut the pasta into the shape you want! 

For fettuccine you use harp/guitar cutter (you have to see it to understand).

For raviolis you need a special square cutter. For spaghetti you skip the rolling stage and squeeze it through a machine with holes (but we didn’t do that).

After you shape the pasta you then put flour on it so nothing sticks.

Your new fresh pasta should only take around 5 minutes to cook, much faster than that nasty dry stuff.

Finally, enjoy your delicious creation.

Pasta was super easy to make and I’ll for sure make it at home! 

My favourite part of this class was eating the pasta, but folding the dough to make whatchamacallit came in a definitive second, because you get to see the pasta really take shape.

Thanks for reading! And until next time, if you don’t like tomatoes, pasta or cheese, get out of Italy.