Today was my favorite day so far at the Natural Gourmet for one reason and that reason starts with “P” and ends with “asta.”
The day started out with a lecture where the Chef entertained us with the history of pasta and then demonstrated how to make fresh pasta using flour and either egg or water. It’s actually really easy to make pasta even though it’s kind of messy to do from scratch, it would be especially difficult in my tiny apartment with negative counter space, but fresh pasta is 10000000000000x better than boxed stuff so I think it would be totally worth it once in a while.
After the demo we got to make out own pasta and had the option of using different types of flours or coloring ingredients like spinach, beet puree or tomato paste. Check out the pretty colors of all the pasta we made!
Once our pasta dough was made we rolled it out into shapes. First we made long lasagna noodles to be used for making filled pasta like tortellini and ravioli, and then we used an attachment on the pasta machine to make fettuccini and spaghetti. This is what a happy pasta maker looks like…
And this is what it looks like when things go terribly wrong… (the crank fell off mid-fettucini)
Purdy corn fettuccini made by replacing ½ cup flour with cornmeal.
I barely got any pictures of the finished products but I managed to snap a few.
Chef also showed us how to make gnocchi. Here are the little gnocchi before…
And after they were cooked in a browned butter sage sauce. I’ve been staying away from dairy recently but gnocchi has a special place in my heart and this dish was calling to me so I had to have a bite. It was divine!
I took some pasta home to cook for dinner but by the time I got home it had turned into this…
It was originally fettucini… I still ate it though and it tasted pretty good even if it was kind of dense.
Tomorrow is our first day of the baking unit and I am pumped! So is Henry, he has his paw on tomorrow because he likes to think ahead and contemplate the future.