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Tagliatelle and Fettuccine from scratch: How to Make the Fresh Egg Pasta at Mama Isa's Cooking Classes Venice Italy | The Art of Pasta Making in Italy



Step-by-step: How to make the real and authentic fresh pasta tagliatelle or fettuccine.

The only and traditional way to make the fresh egg pasta dough, sfoglia in Italia, is directly from a "sfoglina", a professional pasta chef. Mama Isa is a sfoglina, a professional pasta maker, and now she will make the traditional fettuccine STEP-BY-STEP. Mama Isa makes fresh egg pasta from scratch, using the best ingredients. She loves sharing her passion with her cooking guests at Mama Isa's Cooking Classes. She is learning how to roll the perfect dough in her classes. Making the sfoglia - pasta dough for fresh egg pasta, Mama Isa uses to take about 15-20 minutes. She loves a special Wheat Flour 00 doppio zero. She is a purist, she doesn't use the pasta machine, but only a wooden board, a long rolling pin and a sharp knife.

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For Questions about The Art of Pasta Making, or to Design a Pasta Making Cooking Classes: contact Mama Isa by email
isacookinpadua (at) gmail (dot) com

We'll reply as soon as possible, usually within 24-72 hours to confirm we've received your request.

Pasta Making Classes Italy Venice with Mama Isa.