Week 8: Making Homemade Pasta From Scratch, with Special Flour from Naples, Italy
"I cook with wine. Sometimes I even add it to the food." -W.C. Fields
What did I do:
My cooking instincts aren't the best. As a little girl, my first attempt at it was frying watermelon. It's as strange as it sounds! Don’t get me wrong, there are a few dishes I do very well like lamb chops.
But, in general when hosting a party, I cater or partner with someone who loves to cook. But since this is the year of Thriving at 35, I called up a friend who is a self-trained gourmet chef to learn how to make homemade pasta from scratch. Specifically, we made tagliatelle with veal Bolognese.
Who was with me:
When I thought about having this experience, the first person who came to mind was my friend Shawn, a modern-day renaissance man. In a short amount of time he has taught himself how to make the most beautiful delicious meals. Take a look at some of his creations.
What did I learn:
It is much easier and faster to make pasta out of a box. We started at 6 pm and we didn’t eat until 9pm. 3 hours is a commitment! The effort and time was very much worth it. Our dinner was fantastic, flavorful and fresh. Although the whole process took longer, the actual time it takes for pasta to cook in hot water is dramatically decreased when it is fresh (2 minutes) versus out of a box (8-10 minutes). Egg makes a difference in your dough, use egg yolk for a richer more flavorful pasta and egg white for a lighter healthier pasta.
Would I do this again:
Cooking is a form of art, a creative process and expression. I would definitely take more cooking classes in the future. I highly recommend it, whether you do it one-on-one like Shawn and I or take a group class. Aside from learning how to make a new dish, it is a wonderful way to bond with friends, express yourself creatively and then enjoy the fruits of your labor.