It’s All Maya!

If Life is an illusion, then why do I keep banging my head against the wall?

Si la Vie est une illusion, pourquoi je n'arrête pas de me taper la tête sur les murs?

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Pasta Class With Chefs From Cook’n With Class!

December 8th, 2013 · 6 Comments

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Me with my sleeves rolled up ready to work!

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Starting with the flour.  Tara and Preston are ready!

Chef Pino and his wife Julia from Sfoglina Parigina held a pasta class for the chefs at Cook’n With Class and I was invited!  Julia taught us how to make raviolis, tortelloni, tagliatelle and garganelli.  Her class was great!  It was hands on and she knew how to guide us perfectly.

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Patrick getting ahead of Julia!

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Keep stirring!

Who knew that making pasta would be so technical.  The ingredients are simple, flour and eggs, but it’s the way you stir the eggs into the flour that’s a technique all its own.

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Kneading and more kneading.

Next came the kneading, it reminded me of making tortillas!  Nothing better than homemade tortillas, except maybe homemade pasta!

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Let the rolling begin!

We had to let the dough rest, but since some of us were faster than others and some of us slower (uh hum) there was always something going on in class where we could observe what we needed to do next.

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Watch because we’re not making tortillas here!

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Okay, let me try! (Go Tara!)

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Studying that dough!

How to roll out the dough was very precise, you work from the edges and then the middle where you had to roll and stretch.

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Can we see through it, Patrick?  Almost!

Over and over the process was done until the dough was thin enough to practically see through.

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Cheese filling of ricotta and parsley for the raviolis.

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Don’t do what I did! LOL!

Each pasta was folded differently, of course.  The raviolis for instance had to be done in a specific way (one this way and one that way) so that air wouldn’t get into the filling which would then break when boiling.  (Who knew?!)  Okay, so I let a little air in mine because I forgot and thought I could go faster by doing straight rows.

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They look like raviolis!

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Bellissima!!!

See, I didn’t have to worry, when you’re surrounded by chefs, even chefs who are taking the class, you can’t get away with too much!  (Thank you Constance!  Lol.)

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Bigger portions for the tortelloni.

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Look at mine, look at mine!

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I put mine all in a row or a column!  Pretty!

I made up for it with my tortelloni.  Mine looked the best, but I did have a little help from Pino who showed me how to fold them.

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Chef Pino at work!

He made a bolognese sauce made with surprisingly a small amount of tomato purée and lots of carrots, onions, etc. and plenty of red wine.  It smelled wonderful!

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We were still working making garganelli!

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Cutting up the tagliatelle.

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Julia’s came out perfect.

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Ours, not so much!

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Work yes, but fun!

Now that the work was finished, the fun part could begin!  If you think I’m talking about eating, well you’ve guessed right!

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Pino’s delicious bolognese sauce!

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Cheese raviolis anyone?

Speaking of delicious, Julia’s cheese raviolis served with a butter and sage sauce were wonderful as well.  Patrick said, their pasta was the best he’s ever tasted!

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Enjoying our homemade pasta…

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…and the fruit of our labor!!!

Maya Muses:  I have to admit, it was great fun to share that morning class with everyone.  We all had a good time.  The best part was sitting around afterwards and sharing a meal of Julia’s raviolis and tortelloni with Pino’s bolognese sauce!  Not to mention a nice glass of wine and great company!!! 

Buon Appetito a tutti!!!

Photo Credits:  Personal Photos and thanks to Cook’n With Class

Tags: Food and Wine · Paris - Paname

6 responses so far ↓

  • 1 Pam // Dec 9, 2013 at 1:03 pm

    Looks like fun, makes me want to take a class!

  • 2 Lynn // Dec 9, 2013 at 6:32 pm

    Pam, it was a lot of fun and it was technical, but not hard. Patrick and I plan on trying it out and making our own pasta soon!

  • 3 Harriet // Dec 10, 2013 at 4:00 pm

    Loved this post. Thanks for taking the time to take photos to share with us!
    We went to Peninsula Grill to celebrate my b’day. Guess what I had…..rack of lamb….made me reminisce about Patrick’s rack of lamb….I must admit, I’m partial to Patrick’s cooking, though PG does a good job.

  • 4 Donna // Dec 10, 2013 at 6:54 pm

    Now I’m hungry for pasta!!!

  • 5 Lynn // Dec 10, 2013 at 8:47 pm

    Happy Belated Birthday, Harriet! Next time you come to Paris, Patrick will have to make you rack of lamb.

    I took so many photos, it was hard choosing which ones to put on my blog. (I used that as an excuse for why I was behind getting my pasta done. LOL!)

  • 6 Lynn // Dec 10, 2013 at 8:51 pm

    Donna, I was looking at the photos when Patrick asked me what he should make for dinner tonight. I told him – pasta, so that’s what we had. No, it wasn’t homemade, but it was good.

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