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How to Make Fresh Pasta by Hand | Mama Isa's Cooking School Venice Italy

 

Pasta by hand 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", is directly from a "sfoglina", a professional pasta chef. A "sfoglina" (or "sfoglino", if is a man) is a woman who makes fresh egg pasta by hand (using the traditional pasta tools: a very long wooden pin and wooden board). The sheets of egg pasta she or he rolls is called "sfoglia". Chef Isa is a sfoglina, a professional pasta maker, and now she will make the traditional fettuccine STEP-BY-STEP (see the pics below). Chef 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 School. She can teach you how to roll the perfect egg pasta dough in her pasta class (in the specific pasta class number 2). Making the sfoglia - egg pasta dough for fresh egg pasta, chef Isa uses to take about 30-40 minutes. She loves a special Wheat Flour 00 doppio zero (superfine). She is a purist, she doesn't use the pasta machine, but only a wooden board, a long rolling pin and a sharp knife.

If you are interested to book a pasta class, click here.

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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.

Cooking Classes in Italy

 Cooking Class in Italy