I finally got to take the homemade pasta class at Cookology that I’ve been pining for. We learned how to make linguini and tortellini, from scratch, with our bare hands. The table was prepped with individual workstations and all the ingredients we would need. The majority of them are for the sauces and tortellini filling. The only ingredients you need to make pasta are flour, eggs, salt, oil, and a little water.
The first thing we did was make our pasta dough. It was 2 cups of flour + 2 eggs + salt + oil + water. You then mix it all together (with your hands) and then knead the dough for ~20 minutes. It’s a lot of work to knead the dough. It’s a great hand/arm workout. You want to end up with a smooth looking (not sticky) ball, adding small amounts of water if needed. Set that aside for 20 minutes and let it rest. After all the kneading it needs to rest.
We then made our 3 cheese tortellini filling, which was super simple. 2 tablespoons parmesan, 1/2 ricotta, 1/2 mozzarella, 1 egg, and a pinch of oregano, thyme, and salt.
We then divided the ball of dough into 3 equal parts and we rolled them into very thin rectangles. This took a while and again worked the arms. This is a time consuming process when you add it all together.
Lesson #1: To make straight noodles you roll the dough and then cut to the desired thickness. This means you’re cutting through all layers and when it “unwinds” they will be the same thickness from start to finish.
Close up of my knife skills.
Then you toss these pieces around a bit, unrolling them, picking them up and dropping them until they look like a professional looking bit of noodles. Ooohhh, aaahhh.
Lesson 2: The only difference between types of pasta are they’re size and shape. Tortellini for example, is just ravioli but looped around to form a different shape.
Making the tortellini was a little challenging at first. I botched the first couple which I left out on purpose. You put a little filling in the center of a square cut piece of dough, then fold it and crease the sides so the filling won’t spill out. Then you connect two corners and fold back the 3rd one. I ran short on time and just started making “triangle” tortellini, which in other words is just ravioli.
Now I have my two different types of noodles and I’m ready to boil them.
Lesson #3: Water should be at a rolling boil and have lots of salt. It should taste like sea water. The noodles will sink to the bottom at first and after a few minutes will rise to the top. Also, there is no time limit on noodles. You cook them to taste. So eat one every so often until you’re satisfied.
We then moved onto the sauces. We were running low on time so I don’t have much to show here. We made a roasted tomato, onion, garlic sauce to go over the linguini. It was a bit too oniony for me but it still turned out really good.
For the tortellini, the piece de resistance, we made a browned butter sauce. It was a half stick of butter, browned, with parsly and a little white wine. Then we topped it off with parmesan and red pepper flakes. Yes, it tasted as good as it looks. I’m very happy with how it turned out and will be making this again for sure.