Two hours of an intensive COOKING CLASS where you will learn how to cook homemade ravioli and fettuccine. As a first step I will explain the difference between the various types of pasta , and then we will start making egg pasta according to my family's recipe. You will then have a description of the ingredients of the dough.
The dough of 1800s in the meantime that the dough rests i will give you a local starter, you will taste organic products tomato from Vesuvio , homemade bread. This part is very important for you to understand the high quality of products.
Now we will roll out the dough with a rolling pin, we will not use machinery, we will only use ancient and traditional methods that our grandmothers taught us.
I will teach you methods that have been lost over time. Now we will cut the dough and make fettuccine and ravioli, but I will also show you how to prepare tagliolini and pappardelle. We will mix the ingredients of the filling, and now mix it with the ravioli. When our pasta is ready it will be cooked in water and after a few minutes it will be seasoned with two different sauces.
Meeting-Point at the NAPLES COOKING LAB, on Spaccanapoli street. In the heart of the Naples historical centre.
Sometimes the course can be held at the PIZZERIA MAMMINA in Galleria Umberto I. In this case the customer will be informed in advance of the change.
Meeting-Point at the NAPLES COOKING LAB, on Spaccanapoli street. In the heart of the Naples historical centre.
Sometimes the course can be held at the PIZZERIA MAMMINA in Galleria Umberto I. In this case the customer will be informed in advance of the change.
