Tagliatelle Class: How to Make Fresh Pasta by Hand

 

Learn how to make fresh pasta by hand in the old authentic way, with a rolling pin.

 

Tagliatelle Pasta Class By Hand: (2 - 1/2 hrs)

 

 

Chef Isa will teach how to make egg based pasta dough and fresh tagliatelle - fettuccine noodles pasta only by hand, without a pasta machine.

First you will make the egg pasta dough in the traditional way.

 

Then you will make a delicious pasta sauce from scratch.

Chef Isa will demonstrate how to roll the pasta dough with a long rolling pin (mattarello, in Italian).

 

Chef Isa is a 'sfoglina' a professional pasta maker (chef Isa is a purist, she doesn't use the pasta machine, but only a special pasta wooden board, a long rolling pin and a sharp knife), and she learnt the art of making pasta many years ago.

The lesson is very interesting, but it requires attention and patience.

 

The only and traditional way to make the fresh egg pasta dough, "sfoglia" in Italian, is directly from a "sfoglina", a professional pasta chef.

After the pasta is rolled, you will learn how to cut pasta sheets in delicious tagliatelle - fettuccine.

 

Chef Isa makes fresh egg pasta from scratch, using the best ingredients: special pasta flour (superfine, the famous 00 wheat flour), and only organic eggs.

 

 

Below you can see step by step how to make pasta by hand.

 

First step: with a digital scale start to weighing the flour and make a well. Then add the organic eggs.

Second step:beat the eggs with a fork.

Third step:Draw in 00 flour from the sides of the well until the eggs have been absorbed by the flour.

Fourth step:Using the bench scraper, fold flour and eggs mixture.

Fifth step:Fold, fold, fold, until the flour and eggs have been incorporated.

Sixth step:once the 00 flour as been incorporated, knead the pasta dough until it resembles a smooth ball.

Seventh step:if the pasta dough is sticky, add a very small amount of flour. Then wrap it with cling film and let it rest at least 30 minutes so that the gluten has time to relax before rolling out the pasta.

Eighth step:unwrap your pasta dough, then using a rolling pin, roll out the pasta. This step seems easy but it is very difficult. This is the reason because you need to take a pasta class with chef Isa.

Ninth step: keep rolling and stretching until the pasta is thin enough to see the color of your hand!

Ninth step: wait until the pasta is a little more dry, then start to fold the pasta disk up away from you until the entire pasta sheet is folded into a flattened roll.

Tenth step: with a very sharp knife, cut across the flattened roll to form the width of the desired type of tagliatelle pasta noodles.

Eleventh step: unroll folded tgliatelle noodles and spread out on a lightly floured wooden surface or on a traditional wooden drying pasta rack. Allow them to dry for at least 10 - 15 minutes before cooking. The period will allow the tagliatelle to prevent them from sticking to each other.

The classic and traditional way to make pasta by hand seems easy but it needs lot of experience.

This is the reason why chef Isa - a professional sfoglina - pasta maker - started to offer this special pasta class. You will learn how to make pasta by hand, without a pasta machine.

How to get in touch with Mama Isa's Cooking School?

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