Pasta Making with Natasha

A great afternoon at Centre St Andre LeBlanc learning how to make pasta with Natasha.

We learned how to make ricotta stuffed ravioli and fettuccine noodles

We made 3 sauces. A brown butter sauce with fried sage for the ravioli.

A cream sauce and a tomato sauce for the fettuccine.

 

How it all started, with flower, egg and oil plus a pinch of salt. A bit of water was added as needed

Double zero flower was recommended

Natasha showing how to make the dough and how to kneed it afterwards

Our results resting for 30 minutes

We then proceed to get the sauces ready

A neat garlic press

Basil

Sage

Making Brown butter sauce for the ravioli

Andre #2 was in charge of making prosciutto bits

Adding a pinch of salt

Natasha teaching us how to use the pasta machine

The classes turn

How to make the perfect ravioli