Printer Friendly
Print Option
Pasta Making Class with Ingredients Kit Delivered Online
- Servings
2 - Prep
45 m - Cook
45 m
Recipe By: Otao kitchen
ZOOM LINK
- Zoom link on the day https://zoom.us/j/8697696969. If you want to learn more about how to join Zoom meeting here
- Zoom link for a private and corporate class may be different because your event organiser may use your own Zoom, Microsoft or other corporate account.
MAKE PASTA WITH INGREDIENTS BOX
Learn how to make pasta from scratch and enjoy your fresh pasta meal at home. In this 2-hour cooking class online, you will discover how to mix the ingredients and then knead, rest, roll and cut the dough to shape. This is a hands-on, step-by-step class that will also cover Napoli and Meat sauces.
HIGHLIGHTS
- A hands-on pasta cooking class experience
- Learn the fundamentals of making fresh pasta at home
- Cooking tips, tricks, and techniques
- A delicious meal enjoyed socially
- Recipes to recreate your class experience afterwards
- The class is vegetarian-friendly.
- Optional gluten free pasta
THE MENU
- Pappardelle Al'uovo - Fresh Egg Pasta or GF pasta
- Tagliatelle Alla Funghi - Porcini Mushroom and Sundried Tomato
THE PASTA INGREDIENTS KIT *
- QR code linked to the recipes and an online instructional video
- Pasta Flour Blend - optional gluten free pasta
- Dried Porcini Mushrooms
- Truffle Oil
- Sundried Tomatoes
- Pecorino Romano Cheese
- Wine bottle tasting
- Delivery included within Australia
VCGLR LIMITED LICENSE 90160770
*In the event of package delivery delays for ingredient kits, it is advised that you refer to the recipes sent and obtain ingredients so you are prepared for the class. Otao make every effort to have the package-ingredient kit to you 48 hours prior to the class start time and depend on the service of Australia Post. We are not liable for late or non-delivery.
WHAT DO I BRING?
- 2 eggs
- garlic
- salt and pepper, to taste
- 1 sprig of chopped parsley
- olive oil- 300ml
EQUIPMENT NEEDED
- Sharp knife and cutting board
- Sturdy sauté pans with lid (for pan-frying) or a large pot with a steamer setup (for steaming)
- Small mixing bowls
- A spatula, tongs, and measuring spoons
- A digital scale, rolling pin
- Cling wrap
SPECIAL DIETARY NOTES
- Meat eater - the kit makes vegetarian pasta. You can include fried pancetta or bacon.
- Gluten-free - the class is not suitable for gluten-free
- Dairy-free - the recipes includes dairy.
- Low sodium. Use less salt.
- Halal- No meat in the recipes
- No nuts. We don't include any nuts in this class
ON THE DAY
The Recipes
🍝🍄Tagliatelle Alla Funghi - Porcini Mushroom Pasta
Fresh egg pasta paired with sundried tomatoes and porcini mushrooms makes for a delicate balance of earthy and bright flavours. A bit of grate pecorino gives a bit of depth and savouriness to the dish as well.
Serves: 2
Preparation time: 40 minutes
Execution time: 20 minutes
INGREDIENTS
10g dried porcini mushroom, soaked in hot water for 30 minutes, sliced
1 piece (3g) shiitake mushroom, soaked in hot water for 30 minutes, sliced
2 tbsp truffle-infused olive oil
4 pieces (20g) Sundried tomatoes, soaked in hot water for 30 minutes, sliced
2 cloves garlic, minced
50ml white wine
60g pecorino romano, grated
5 sprigs of parsley, minced
250g fresh-cooked pasta (tagliatelle)
METHOD
Drain the sundried tomatoes, porcini and shiitake mushrooms.
Preheat a pan over low heat. While the pan is heating up, add in the truffle-infused olive oil. Be very careful not to let it burn.
Add in the garlic and gently saute it for a minute until it is fragrant.
Add in the sundried tomatoes and mushrooms and saute for a minute or two. Until some of the liquid has evaporated.
Add in the white wine and cook for 1-2 minutes until the alcohol has evaporated and the wine has reduced by half.
Add in the fresh cooked pasta and a splash of the reserved liquid from the tomatoes and mushrooms. Cook the pasta for 2-3 minutes, tossing it occasionally. Cook the pasta until the liquid thickens enough to loosely coat the pasta in sauce. Add in the grated pecorino and continue to toss the pasta. Taste the pasta and adjust the seasoning if necessary with a pinch or so of salt.
Divide the pasta amongst a few bowls. Garnish it with more freshly grated pecorino romano, and some chopped parsley.
🍲Pasta All'uovo Pappardelle- Egg Pasta
This simple and rich pasta is a base recipe that can be used to form all sorts of shapes. Wrapped up, it can be stored in the freezer for up to a month.
This simple and rich pasta is a base recipe that can be used to form all sorts of shapes. Wrapped up, it can be stored in the freezer for up to a month. Try to look for good-quality eggs with a rich yellow yolk.
INGREDIENTS
200g Tipo 00 pasta flour
2 tsp extra virgin olive oil
2 large eggs
1/2 -1 tsp water (optional)
METHOD
Place the flour in a mixing bowl, making a well in the centre of the flour.
Place the eggs and extra virgin olive oil into the centre.
Using a fork or chopstick, slowly incorporate the egg mixture into the flour until it begins to clump up forming lumps.
Transfer the dough to the surface of your work station and knead the dough for 5-10 minutes or until the dough is smooth and tacky.
Cover the dough in cling film and let it rest for 30-40 minutes or overnight in the fridge.
Roll the pasta dough through a pasta roller until the 2nd thinnest setting.
Or roll with a rolling pin until it is thin enough to see light clearly poking through it.
Cook in salted, boiling water for 6-7 minutes.
Gluten free pasta dough
A simple homemade gluten free pasta recipe. Once you’ve tasted this gluten free pasta made from scratch, you’ll never go back to the store-bought stuff. The perfect thing to have on hand for a variety of quick gluten free lunch and dinner recipes.
Ingredients
- 150 g gluten-free rice flour , plus extra for dusting
- 80ml boiling water - make sure that is hot!
- ¼ teaspoon fine sea salt
Method
- Place the ingredients in a bowl and use a folk or chopstick to make a rough dough. Tip out onto a flour-dusted surface and knead for 2 to 3 minutes, or until smooth.
- Cut the dough into two pieces, then carefully press a portion out flat with your fingertips and start to roll it out using a pasta machine or hand roll.
- For a hand roll pasta with the rolling pin, you can slowly roll it out till they are thin 1mm. Then use a sharp knife to slice the pasta sheets lengthways into long strips (roughly 7mm thick), placing on a flour-dusted tray as you go..
- To use the machine: start at the widest setting and roll the dough through it, lightly dusting with the flour if it sticks. Roll the pasta through the widest setting a second time, then click the machine down a setting and roll the dough through again. Now, start clicking the settings down, rolling the pasta through each setting twice – gluten-free pasta isn’t as elastic as standard pasta, so make sure you avoid using the two narrowest settings, otherwise it may rip. Once you have a thin sheet of pasta (about 2mm thick), set aside on a flour-dusted surface and cover with a damp tea towel to avoid it drying out, then continue with the remaining dough. Now’s the time to transform the dough into whichever variety of pasta you like. It is best to handcut the pasta
- To cook, place in a pan of boiling salted water for around 3 minutes, or until al dente, then serve how you like it.
Ingredients
Directions
© 2024 OTAO Kitchen. All Rights Reserved. ABN 65 606 809 581
Printed From otaokitchen.com.au 11/21/2024