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.
We work exclusively with ‘sfogline’ (professional pasta makers) or chefs whose profession is exactly this and make pasta every day as a living. We believe that by working with professionals, we are able to share with our guests the exact techniques and tricks to make the best pasta possible. We do not work with cookery schools, for the simple reason that the product is never truly at the level that you would find in either a restaurant or in people’s homes.
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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.
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
- Passatelli – a virtually unknown, but delicious and versatile pasta made with Parmesan cheese, egg and breadcrumbs and traditionally served in meat broth or other dry condiments
You will also learn how to make these traditional condiments for your pasta:
- Ragù Bolognese: the traditional meat sauce that no self-respecting Emilian household can be without and to be served with Tagliatelle
- Tomato Sauce – not just tomatoes and basil, but a delicious mix of the traditional local vegetables used to make a significantly superior and distinctly Emilian version of the well-known classic.