Traditional Handmade Pasta
Pasta is taken very seriously all over Italy, but in particular in Emilia Romagna. As the famous film director Federico Fellini (who was from Emilia Romagna himself) said: “Life is a combination of two things: magic and pasta. If there is magic but there is no pasta, there is no life”. Yes, it’s that serious.
When people think of hand-made egg or filled pasta, they automatically think of Tagliatelle, Lasagne, Tortelloni, Tortellini, Ravioli. Little do they know that these are all traditional pasta types that form an integral part of Emilia Romagna’s gastronomic tradition and which have their roots in this very region.
Hand-made egg pasta is not just a tradition, it is a way of life. Grandmothers’ pasta-making skills are fought over by their grandchildren at school. There are pasta-maker (sfogline) associations where the ‘sfogline’ are judged according to their ability to make Tortellini with their little fingers. There is an officially correct width for Tagliatelle as well as official recipes for both Ragù alla Bolognese and Tortellini, specified by the Bologna Chamber of Commerce. People compete over the length of their rolling-pins.
A wedding isn’t a wedding without the presence of Tortellini in Brodo on the menu. Award-winning chefs not only from all over the world but from all over Italy come to the region to learn how to make the authentic product.
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Traditional Handmade Pasta
Half Day Course - Approx. 4 Hours
This is a unique course which will teach you how to make hand-made pasta from scratch, using only flour and egg for the pastry as is traditionally required. You will learn the basic doses, how to whisk the flour into the egg (and not the reverse), knead the dough to the right texture and then roll it out into thin sheets using a rolling-pin. Why a rolling-pin and not a pasta machine? Because, according to Emilia Romagna’s locals, as well as its Michelin star chefs, ‘genuine’ egg pasta mustn’t be smooth, it mustn’t be completely uniform and it must have a slightly rough surface. Why? Because that way the sauce or condiment ‘sticks’ better to the pasta, making the whole pasta eating experience so much more emotional.
All classes begin with a food map of Emilia Romagna and an overview of the agricultural and gastronomic history and traditions of the region, during which you will learn why Emilia Romagna is famous for its three primary staples - wheat, pork and milk.
Together with an expert pasta maker (sfoglina), you will learn how to make the following pasta shapes and dishes and how to close them:
- Tagliatelle - the ribbon-like egg pasta traditionally eaten with Ragù alla Bolognese
- Stricchetti - butterfly shapped pasta which can be eaten with any sauce and loved by children
- Tortelloni – the traditional stuffed pasta hailing from Bologna, filled with spinach & parsley
You will also receive the recipe for making Ragù Bolognese, the traditional meat sauce that no self-respecting Emilian household can be without and to be served with Tagliatelle (this takes 6 - 8 hours to make properly... and don't let anyone tell you otherwise!) and you will learn a classic condiment for the traditional Tortelloni as well as a seasonal condiment for Stricchetti.
At the end of your course you will sit down to dine on your hard-earned efforts with a glass of excellent local wine (and an overview of the wines of the region).
The course takes place about 10 minutes from the centre of Bologna by taxi or bus and is easily reachable by car with good parking facilities.