When In Rome (Almost)
Today we learned how to make pasta by hand from Antonetta. Without speaking English, she showed us how to whip up pasta with flour, eggs, and water. Just like that. Once she kneaded the dough into something that could be cut into sections, she gave every student a piece, and showed them how to knead it and roll it out.
The rule of thumb is to use one egg per person, and then add enough flour and a little bit of water until it makes a dough like consistency. There is no recipe, you just have to feel it. For those in the group who do not cook, or have not ever made pie crust, this was a difficult concept.
Everyone did a great job though, including Lou-igi and Noel, our two men in the kitchen.
This is FRESH!
Antonetta explained (through Pamela’s translation) that she was stopped by the police on her way into work this morning and they asked her “And WHAT are you going to do with THESE?” with regard to the pasta rolling pins, that truly are over three feet long. “Make pasta?” We all laughed with her as she looked up from the dough for a minute to smile at us.
Antonetta is very focused when it comes to her pasta.
Fresh pasta needs to be stored in the freezer if you are not going to eat it on the day you prepare it. Why would you not eat it immediately? Also, once the water is boiling, fresh pasta gets dropped in and comes out within a minute, no longer.
Fresh means fast, people!
From Kitchen to Table
We had our pasta lesson at 11:00am and the pasta was on the table with a fresh tomato ragu by 12:30pm. (Thank you Antonetta!) Along with it was served vine ripened cantaloupe, prosciutto, roasted red and green bell peppers. OMG can I just stay in Italy and eat?
Everything here is fresh and farmed locally. The vine ripened cantaloupe was like nothing I have ever tasted in a melon. So sweet, so juicy and ripe. The flavors far surpass grocery store cantaloupe. Amazing.
And if you think the melon is incredible, you aught to try the tomatoes. Mama Mía!
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