I will teach you how to make many types of homemade pasta in a real laboratory of pasta, reviewed on the prestigious " Il Gambero Rosso" guide from 2017 . We will start with handmade pasta, made with different kind of grains: like ancient grain Triticum Monococcum, considered the first cereal cultivated by man (around 7500 BC), Senatore Cappelli created by Nazareno Strampelli on 1915, this grain disappear in the 60' , and arrived to the present days thanks to some small farmers, and the gluten free flour Grano Saraceno (buckwheat) . We will do thin sheets dough, also colored in green with spinach or brown with sour cocoa, explanation of safe food cutting procedures, realization of three types of ravioli, fettuccine, one tipical italian sauce like: Simple sauce, Besciamella, Carbonara, Cacio e Pepe or Gricia sauce and one vegan type of pasta without egg. We can also accomodate gluten free allergy guests for a very tasty GLUTEN FREE FRESH PASTA!
We will cook all pasta and the sauce made during the class, tasting the different kind of pasta done, sipping good italian wine.• Moreover, to all the participants will be offered complimentary, the exclusive Professional Chef Hat with logo of "Pastificio Faini" and also the apron with logo. Every Thursday special class with gnocchi, always in additional with the regular class.