COURSE OF FRESH HANDMADE PASTA WITH SFOGLINA SIMONETTA

Course of fresh handmade pasta made with the traditional method (with table and rolling pin)

The aim of the lesson is to learn, in a direct way the techniques and the right dexterity for a perfect processing of the dough and all fresh handmade pasta.
Process steps:
• Choice of ingredients and equipment
• Dough and techniques
• Processing of dough or other mixtures
• Preparation of various pasta shapes
• Methods of conservation

The number of lessons varies, and generally are thematic lessons:

egg pasta
pasta without eggs (trofie, busiate, orecchiette)
pasta flavored with natural ingredients and edible flowers
regional pasta

Cost of the course € 55

minimum 6 partecipants