Regional pasta tool class

Description

In this newly formatted class, Carmela will teach you how to use some regionally
traditional pasta making tools, showcasing unique textures and shapes within each
pasta dough.

Bigoli – A thick, long pasta, hailing from the region of Veneto. This pasta is extruded
with a bigolo machine (as seen in the photo).

Gnocchetti sardi – This is a small semola shape, made with a traditional wicker
basket know as (‘u crivu’). Served with a fennel sausage, tomato and saffron sauce
Spaghetti alla chitarra – This leggy pasta is made and pressed on a harp looking
tool, created a square cut, think pasta. Hailing from the region of Abruzzo.

Garganelli – An egg-based tube with pointed edges, from the regional of Emilia
Romagna. They are formed and rolled with a tiny pin or dowel, over a reed board
known as a pettine board.

Cavatelli roller – A fun machine, that is clamped onto a tabletop and the pasta is
rolled into sausage and fed through the rolling mechanism and cut independently. A
favourite of mine. Born in the region of Molise.

Passatelli – Pasta made with breadcrumbs, Parmigiano Reggiano and egg. This
pasta is from the Emilia Romagna region of Italy and is made using a press. A truly
wonderful cucina povera pasta that pairs perfectly with a delicious bowl of brodo.

Bring along a container to take your freshly made pasta home.

Please check availability prior to booking:

9.30am – 1.30pm £115.00pp

Email Carmela for a regional pasta tool class date –  Info@carmelas-kitchen.com

Venue: Carmela’s Pasta Room

Carmela has the right to give up to 72 hours’ notice prior to cancelling a cookery course.